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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
The menu has included bánh mì, clam rice, [7] fried chicken, [8] and Cha Ca La Vong with black cod marinated in galangal and turmeric, served on rice vermicelli with cilantro, dill, and mint. [9] The restaurant has also served pasta with clams, wheat noodles, and a sauce of Shaoxing wine and Maggi butter, as well as Taittinger Champagne. [10]
Bánh mì chả cá (fish patty sandwich) Bánh mì bơ ( margarine or buttered sandwich) – margarine / butter and sugar Bánh mì trứng ốp-la ( fried egg sandwich) – contains fried eggs with onions, sprinkled with soy sauce , sometimes buttered; served for breakfast in Vietnam
Meat being grilled for bun cha. Bún chả is made up of many ingredients, which include: [6] Meat: minced pork shoulder to make meatballs, pork belly. Rice vermicelli; Dipping sauce: diluted fish sauce with sugar, [lime juice], vinegar, stock, crushed garlic, chilli, etc. Pickled vegetables: green papaya (or carrots, onion, kohlrabi).
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 ]
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.
Pojangmacha (Korean: 포장마차; lit. 'covered wagon'), [1] also abbreviated as pocha (포차), is a South Korean term for outdoor carts that sell street foods such as hotteok, gimbap, tteokbokki, sundae, dak-kkochi (Korean skewered chicken), [2] fish cake, mandu, and anju (foods accompanying drinks). [3]