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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
Bún chả cá Lã Vọng - fish fillets that are grilled then pan fried and served with Bún and vegetables. [2] Cốm; Bún chả Hà Nội - thin rice vermicelli served cold with grilled marinated pork similar to Bún thịt nướng [2] Bún mọc
Freshwater fish, crustaceans, and mollusks, such as prawns/shrimp, squids, crabs, clams, and mussels, are widely used. Many notable dishes of northern Vietnam are crab-centered (e.g., bún riêu). Fish sauce, soy sauce, prawn sauce, and limes are among the main flavoring ingredients.
Traditionally, chả lụa is made of lean pork, potato starch, garlic, ground black pepper, and fish sauce. The pork has to be pounded into a paste; it cannot be chopped or ground, as the meat would still be fibrous, dry, and crumbly. Near the end of the pounding period, a few spoonfuls of fish paste are added to the meat for flavor.
Mixed fish sauce (Nước mắm pha) – a sweet, sour, salty, savory or spicy sauce served in a small bowl beside the Com Tam dish. This ingredient is commonly considered an important part of a Com Tam dish [ 6 ] [ 11 ]
Kho (chữ Nôm: 𤋹, 𪹜, meaning "to braise", "to stew", or "to simmer" [1]) is a traditional Vietnamese cooking technique [2] where a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is simmered on low or medium heat in a mixture of sugar, water, or a water substitute such as young coconut juice and seasoned with fish sauce or soy sauce and aromatics such as pepper ...
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 ...
Bánh canh chả cá – the dish includes fish cake and is popular in South Central Vietnam. Bánh canh giò heo tôm thịt – includes pork knuckles and shrimp. [3] Bánh canh Trảng Bàng – bánh canh made in the southeastern Vietnamese town of Trảng Bàng, served with boiled pork, tapioca noodles, and local herbs. [4]