Vietnamese Fish with Noodles: Cha Ca

Historical Origins of Vietnamese Cha Ca

Chả cá originated in the late 19th century during the French colonial era. The Doan family, residing in Hanoi’s Old Quarter, created this dish and served it to local fighters resisting French occupation. Its popularity soared, leading to the establishment of the iconic Chả Cá Lã Vọng restaurant. Named after a statue of Lã Vọng, a symbol of patience and resilience, this restaurant celebrates over a century of history and tradition.

Cultural Significance

Chả cá embodies Hanoi’s culinary artistry and the communal dining culture of Vietnam. Traditionally, diners grill the fish at the table, fostering a sense of community and togetherness. This interactive dining experience reflects the social values inherent in Vietnamese culture. The dish’s ingredients, including turmeric and dill, highlight the importance of fresh, locally sourced food in Vietnamese cuisine. Turmeric imparts a vibrant yellow color and connects to traditional medicine, while dill, though not native to Vietnam, has become a staple in northern Vietnamese cooking.

Modern-Day Relevance

Today, chả cá symbolizes Hanoi’s rich gastronomic heritage. It features prominently in food festivals, cookbooks, and travel guides. While the classic version remains beloved, contemporary chefs experiment with new twists on the traditional recipe. They incorporate different types of fish and innovative accompaniments to cater to modern tastes.

Conclusion

Chả cá is a testament to Vietnam’s ability to preserve and honor its culinary traditions while embracing change. It remains a dish that delights the palate and tells the story of a nation’s resilience, communal spirit, and culinary ingenuity.

Vietnamese Fish with Noodles: Cha Ca

Preparation Time 30 mins Cooking Time 15 mins Total Time 45 mins Difficulty: Intermediate Servings: 4 Calorie: 350 kcal Best Time: Available

Print recipe

Pin Recipe

0 Add to Favorites

Author: daurora Cooking Method: Grilling Category: Main Courses Features of the Recipe: Low Carb Pescetarian

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

For the marinade:

• 500 g firm white fish fillets (such as cod or tilapia)
• 2 tbsp fish sauce
• 1 tbsp garlic (minced)
• 1 tbsp ginger (minced)
• 1 tbsp ground turmeric
• 1 tbsp sugar
• 2 tbsp vegetable oil

For serving:

• 200 g rice vermicelli noodles (cooked according to package instructions)
• 1 cup mixed fresh herbs (such as cilantro, mint, and Thai basil)
• 1 cup lettuce or cabbage (shredded)
• ¹⁄₂ cup spring onions (sliced)
• ¹⁄₄ cup peanuts (chopped)
• Lime wedges (for serving)
• dipping sauce (see recipe below)

For the dipping sauce:

• 3 tbsp fish sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 clove garlic (minced)
• 1 small chili (thinly sliced)

Instructions

1. In a bowl, combine the fish sauce, minced garlic, minced ginger, ground turmeric, sugar, and vegetable oil to make the marinade. Add the fish pieces to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

1. While the fish is marinating, prepare the dipping sauce by combining the fish sauce, rice vinegar, sugar, minced garlic, and sliced chili in a small bowl. Stir until the sugar is dissolved. Set aside.

1. Heat a grill or grill pan over medium-high heat. Thread the marinated fish pieces onto skewers if using a grill. Grill the fish for 3-4 minutes per side, or until cooked through and slightly charred. If using a grill pan, you can also cook the fish directly in the pan.

1. To serve, divide the cooked rice vermicelli noodles among serving bowls. Top with the grilled fish, mixed herbs, shredded lettuce or cabbage, sliced spring onions, and chopped peanuts. Serve with lime wedges and the dipping sauce on the side.

1. To enjoy, squeeze lime juice over the Cha Ca and mix everything together. Eat the Cha Ca with a combination of noodles, herbs, vegetables, and dipping sauce.

1. Homemade Vietnamese Cha Ca is ready. Bon Appetit!

Rate this recipe: