Although the name “cha ca” implies that it’s a fish paste, it’s actually small fillets of flaky white fish marinaded in turmeric and galangal, fried and served with generous topping of dill on a sizzling hot plate.

Hanoians consider cha ca to be so exceptional that there is a street in the capital dedicated to these fried morsels of fish.

This namesake alley is home to Cha Ca La Vong, which serves sizzling chunks of fish seasoned with garlic, ginger, turmeric and dill on a hot pan tableside.

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