Cha Ca La Vong
One of Hanoi’s most popular and refined dishes is cha ca lang, fish with turmeric and dill that is pan-fried at the table and served with condiments, peanuts and vermicelli. The best-known version comes from the restaurant Cha Ca La Vong, a Hanoi institution which has been listed in the book 1000 places to see before you die by Patricia Schultz
This Hanoi classic can also be made in your own kitchen. Heritage Fashion joins Home, a sophisticated restaurant which pairs traditional Vietnamese food with inspired contemporary cuisine, for a recipe to make cha ca lang.
-600g Fresh ca lang (catfish)
-300g Spring onions
-1l Cooking oil
-300g Ground lesser galangal
-100g Shrimp paste
-1tsp Hat nem seasoning powder
-2 Spicy chilies
-1 root Turmeric
-2tsp Fermented rice
-Coriander for garnish
Clean ca lang, dry and chop it into bite-sized square pieces.
Grind fermented rice, lesser galangal and turmeric to extract their liquid and mix with one teaspoon ot shrimp paste, one teaspoon of sugar and one teaspoon of seasoning, then marinate the fish with this mixture for around 60 minutes.
Fry catfish in cooking oil until it is aromatic and turns yellow, then stir-fry with spring onions and fennels. Arrange the fish and serve it with vermicelli and ground roasted peanuts.
Mix three teaspoons of shrimp paste and half a teaspoon of sugar, extract lemon juice and add chopped spicy chili and mix. Proportions can be changed to suit different tastes.
Hainanese Chicken rice in Hanoi
Hanoi is a city that boasts one of the richest culinary scenes in Vietnam, with a wide variety of choices to suit every palate. A recent addition is Kampong Chicken House, a restaurant chain that has been winning warm reviews from guests, particularly for its signature Hainanese chicken rice.
Hainanese chicken rice traces its roots to China and has become a staple in countries such as Malaysia and Singapore, where it is considered the national dish. Chicken rice was even named one of the “World’s 50 Best Foods’ by CNN Travel.
Kampong Chicken House serves the fragrant and delicious Singaporean variation of Hainanese chicken rice. The secret of Kampong lies in the direct distribution of chicken from our exclusive farm in the model “from farm to fork.” Our natural grazing process and organic food sources offer a more healthy, tender and flavorful chicken than conventional mass production.
In addition to the superior quality of the food, the ambience of Kampong Restaurant is modern and welcoming, featuring an outer courtyard that boasts fresh green vines mingled with lovely waterfalls. Kampong Chicken House also offers a variety of dishes from around Asia, including Tom Yum Goong from Thailand, steamed chicken with red apple from China and traditional dishes of Vietnam.