Thursday, December 23, 2010

Cha Ca La Vong, Saigon, Vietnam

Thursday, December 23, 2010
Cha Ca

Cha Ca La Vong serves only one dish: Cha Ca, snakehead fish pan fried with herbs (fresh dill and ground turmeric), and served with bun noodles, peanuts, and fermented shrimp sauce. For some strange reason, the shrimp sauce is not in that last picture. You can probably get similar renditions in other eateries (especially in Hanoi where it originated) for less, but we thought it more fitting to first try the original. The bun noodles, though served dry on a plate, didn't clump up as much as I expected. My favourite way to eat this involves breaking off a small piece of cracker (especially the lobster flavoured one, the other being the sesame rice cracker), dipping some bun noodles into a little of the pungent fermented shrimp sauce before placing it on top of the cracker, topping everything off with a slice of fish, and eating it all at once. Oh yes, add a beer to the equation and you have yourself a delicious and unique meal!

Cha Ca La Vong
3 Ho Xuan Huong Street, District 3
Ho Chi Minh City, Vietnam

Other Vietnam Posts
Itinerary: Saigon and Dalat in 5 Days
Street Food in Saigon, Vietnam
Pho Hoa, Saigon, Vietnam
Fanny, Saigon, Vietnam
Quan An Ngon, Saigon, Vietnam
Com Nieu, Saigon, Vietnam
Dalat Street Food - As Fresh As It Gets, Vietnam
Trong Dong, Dalat, Vietnam
Tau Cao Wanton Noodles, Dalat, Vietnam
Le Rabelais, Dalat Palace Hotel, Vietnam

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Leave a comment (2)

  1. Had dinner there a few nights ago. Delicious and fun! RWC - Minneapolis MN USA

  2. hey RWC, glad you enjoyed it!


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