Best 2 Cha Ca La Vong Recipes
**Cha ca La Vong: A Culinary Journey into Vietnamese Delicacy**
Embark on a tantalizing culinary adventure with cha ca La Vong, a dish that embodies the vibrant flavors and rich history of Vietnamese cuisine. Originating in Hanoi, this delectable dish has captivated taste buds for generations, earning its place as a beloved national treasure. Cha ca La Vong is a symphony of flavors, textures, and aromas, featuring succulent grilled fish, aromatic dill, and a delightful balance of spices. Our comprehensive guide takes you on a step-by-step journey to recreate this iconic dish in your own kitchen. From selecting the freshest ingredients to mastering the art of grilling, we provide invaluable tips and techniques to ensure your cha ca La Vong is a culinary masterpiece.
**Explore a Trio of Tempting Recipes:**
1. **Classic Cha Ca La Vong:** Dive into the traditional recipe that has stood the test of time. This classic version showcases the harmonious blend of grilled fish, dill, and a savory dipping sauce, capturing the essence of this beloved dish.
2. **Cha Ca La Vong with Vermicelli Noodles:** Elevate your cha ca La Vong experience with the addition of chewy vermicelli noodles. This variation offers a delightful combination of textures and flavors, making it a perfect meal for any occasion.
3. **Cha Ca La Vong Hotpot:** Experience the warmth and comfort of cha ca La Vong in hotpot form. This recipe transforms the dish into a communal dining experience, allowing you to gather around a simmering pot of flavorful broth, grilled fish, and an assortment of vegetables.
With detailed instructions, insightful tips, and a comprehensive ingredient list, our guide empowers you to recreate the magic of cha ca La Vong in your own kitchen. Prepare to tantalize your taste buds and immerse yourself in the vibrant flavors of Vietnamese cuisine.
CHA CA LA WONG
Up a flight of rickety stairs in Hanoi is a 100-year-old restaurant that is often a must-not-miss in guidebooks. It serves one iconic, delicious dish, called cha ca la Vong, which also happens to be the name of the restaurant. In the bright, noisy dining room, packed with communal tables set with little charcoal burners, a skillet of fish and other components arrives, and you submit to a brusque ceremony of tabletop cooking and do-it-yourself assembly. This version, from the chef Simpson Wong, omits shrimp paste and utilizes fresh turmeric.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place the fresh turmeric, ground turmeric, ginger and galangal in a food processor or mini-chopper. Process until very fine, almost a paste. Transfer to a stainless-steel dish. Wash food processor immediately to prevent staining. Place the fish in a bowl. Rub mixture all over fish, remembering to wear gloves or plastic bags on your hands to avoid turmeric stains. Set aside at room temperature for 1 hour.
- Combine fish sauce, 2 tablespoons of the garlic, half the chile flakes, the lime juice, sugar and 1/2 cup cold water in a small bowl. Stir well. Refrigerate. Place noodles in another bowl, cover with warm water and set aside 10 minutes until softened.
- Bring 3 quarts of water to a boil, drain noodles and add to boiling water. Cook 1 minute, then drain.
- Spread lettuce on a serving platter. Spread noodles over lettuce. Cover lightly with a sheet of foil or plastic wrap.
- Place oil in a large nonstick or well-seasoned cast-iron skillet and heat to a high temperature. Add fish pieces. When seared on one side, 1 minute or so, turn to sear other side, sprinkle with salt and remaining chile flakes and cook through, another minute or two. Remove to another platter. Add onions to pan and reduce heat to medium. When onions start to brown, add remaining garlic, stir, and add scallions. Stir again. Tuck fish pieces back into the pan and add the dill. Cook about 1 minute, just enough to warm fish. Remove pan from heat.
- Spread contents of the pan, including all the oil, on noodles. Scatter herbs on top, then toss on peanuts and fried shallots. Serve with sauce on the side.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 18 grams, Carbohydrate 51 grams, Fat 22 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 1647 milligrams, Sugar 11 grams, TransFat 0 grams
CHA CA LA VONG
Steps:
- Method : Mix the flour with the turmeric and toss the fish chunks in it until well coated. Heat the oil in a wok or heavy pan and cook the fish in batches until crisp and golden. Drain on kitchen paper. Scatter some of the dill fronds on a serving dish, arrange the fish on top and keep warm. Chop some of the remaining dill fronds and set aside for garnishing. Heat the groundnut oil in a small pan or wok. Stir in the peanuts and cook for 1 minute. Add the spring onions, the remaining dill fronds, basil and coriander. Stir fry for no more than 30 seconds, then spoon the herbs and peanuts over the fish. Garnish with the chopped dill and serve with lime wedges and nuoc cham to drizzle over the top.
Tips:
- Choose fresh ingredients: The quality of your ingredients will greatly impact the final dish, so make sure to use fresh, high-quality ingredients whenever possible.
- Use a variety of herbs and spices: Vietnamese cuisine is known for its use of fresh herbs and spices, so don't be afraid to experiment with different combinations to create a flavorful dish.
- Don't overcook the fish: Cha ca la vong is a quick-cooking dish, so be careful not to overcook the fish. Otherwise, it will become tough and dry.
- Serve with a variety of dipping sauces: Cha ca la vong is traditionally served with a variety of dipping sauces, such as fish sauce, shrimp paste sauce, and chili sauce. This allows diners to customize their meal to their own taste.
Conclusion:
Cha ca la vong is a delicious and easy-to-make Vietnamese dish that is perfect for a quick and healthy meal. With its combination of fresh fish, herbs, and spices, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give cha ca la vong a try!
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