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Marinate the fish that has been prepared with finely chopped lesser galangal tubers, lemongrass and shallot juice and pork fat which has been used to stir-fry turmeric Let the fish sit in two hours (Photo: Dau Dau/Vietnam+)
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Grilled the fish at 180 Celcius degrees in 10 minutes (grilling with charcoals gives slightly better taste than with an oven) (Photo: Dau Dau/Vietnam+)
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Let the grilled fish cool off for firmer texture (Photo: Dau Dau/Vietnam+)
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The dish is served hot by frying the fish and side vegetables right on dining table (Photo: Dau Dau/Vietnam+)
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Yummy hot fish is now ready (Photo: Dau Dau/Vietnam+)
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Dip fish and vegetables in shrimp paste sauce and serve with rice vermicelli and peanut (Photo: Dau Dau/Vietnam+)
Hanoi signature dish: La Vong grilled fish
Might not be the oldest dish of Hanoi as it has only been around for over a hundred years, but “Chả Cá Lã Vọng” or “Chả Cá Hà Nội” is definitely the unique among the best known dishes of the capital city.
