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Cha ca La Vong (Chả cá Lã Vọng in Vietnamese) is a Vietnamese grilled fish dish originally from Hanoi. [1] The dish is traditionally made with hemibagrus (cá lăng in Vietnamese), which is a genus of catfish. [2] The fish is cut into pieces and marinated with turmeric, galangal, fermented rice and other ingredients.
Bún chả (Vietnamese: [ɓǔn ca᷉ː]) is a Vietnamese dish of grilled pork and noodles, which is thought to have originated from Hanoi, Vietnam. [1] Bún chả is served with grilled fatty pork over a plate of white rice noodles and herbs with a side dish of dipping sauce. The dish was described in 1959 by Vietnamese food writer Vu Bang ...
Chả lụa (Saigon: [ca᷉ lûˀə]) or giò lụa (Hanoi: [zɔ̂ lûˀə]) is the most common type of sausage in Vietnamese cuisine, made of pork and traditionally wrapped in banana leaves. [ 1 ] Production and consumption
Chả can be made of several types of fillers: pork (chả lụa) deep-fried pork (chả chiên) deep-fried cinnamon-flavored pork sausage (chả quế) ground chicken (chả gà) ground beef (chả bò) fish (chả cá) tofu or vegetarian (chả chay) steamed pork loaf topped with egg yolks (chả trứng hấp) [1]
Bún chả, a dish that originated in Hanoi. Hanoi has rich culinary traditions. Many of Vietnam's most famous dishes, such as bún chả, Chả cá Lã Vọng, bánh cuốn, bánh tôm Hồ Tây and bún thang originated in Hanoi. Bún chả, a dish consisting of charcoal roasted pork served in a sweet/salty soup with rice noodle vermicelli ...
Chả giò (Vietnamese: [ca᷉ː jɔ̂]), or nem rán, also known as fried egg roll, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe, North America and Australia, where there are large communities of the Vietnamese diaspora. It is ground meat, usually pork, wrapped in rice paper and deep-fried.
Fried shrimp cake (Khmer: នំកំប៉ុង, nom kapong; Vietnamese: bánh cống) is a specialty of Khmer Krom in Mỹ Xuyên district, Sóc Trăng province, Southern Vietnam.
Chả rươi (sand worm omelette) is a Vietnamese dish made from the polychaete worm Tylorrhynchus heterochetus; it is a delicacy of some provinces in Northern Vietnam. [ 1 ] [ 2 ] The dish is prepared from live sand worms, which are put in hot water to remove their tentacles, and then mixed with raw egg.