<\/p>\n
Pho<\/strong><\/h4>\nThis simple soup consists of steamy broth, fresh rice noodles, a sprinkling of fresh herbs, and chicken or beef. Featured predominately in the local diet, a bowl of steamy pho<\/em> is cheap, tasty and widely available at all hours. (Though it\u2019s often enjoyed as a morning meal!)<\/p>\n <\/p>\n
Bun cha<\/strong><\/h4>\nBun cha<\/em> is the top choice when it comes to lunchtime in the capital. Bun cha<\/em> is a combination of small grilled patties of seasoned pork and slices of marinated pork belly cooked over a charcoal fire until charred and crispy. The succulent morsels are served with a large bowl of broth that\u2019s heavily seasoned with fish sauce, a basket of herbs and a helping of rice noodles.<\/p>\n <\/p>\n
<\/h4>\nCa phe trung <\/strong><\/h4>\nIf you\u2019re having coffee in the morning, why not slurp breakfast down as well? Ca phe trung<\/em>, or Vietnamese egg coffee, is a northern Vietnamese drink that is similar to a cappuccino. Instead of milk foam, egg foam is made from light and whipped egg yolk and condensed milk. The frothy mixture is then added to brewed coffee.<\/p>\n <\/p>\n
Cha ca<\/strong><\/h4>\nSavour a satisfying lunch of cha ca<\/em>, sizzling chunks of grilled fish served on a hot pan tableside. Seasoned with garlic, ginger, turmeric and dill, the fish is eaten together with baked dry pancakes. Enjoy topping it with fennel and roasted peanuts, then dipping everything in mam nem<\/em> (shrimp sauce) or fish sauce.<\/p>\n <\/p>\n
How to make cha ca<\/strong><\/p>\nCan\u2019t make it to Vietnam right now? Bring the flavour of Vietnam into your own home by making cha ca<\/em>!<\/p>\n![\"Hanoi](\"https:\/\/dth.stagingurls.com\/wp-content\/uploads\/2020\/05\/Hanoi-Fried-Fish-with-Turmeric-and-Dill_blog.jpg\")
<\/p>\n
Hanoi Fried Fish with Turmeric and Dill (Ch\u1ea3 C\u00e1 L\u00e3 V\u1ecdng)<\/p>\n
<\/p>\n
<\/p>\n
Hanoi Fried Fish with Turmeric and Dill (Ch\u1ea3 C\u00e1 L\u00e3 V\u1ecdng<\/em>)<\/span><\/strong><\/p>\nFill up on Vietnamese flavours in the comfort of your own home. Ch\u1ea3 c\u00e1 l\u00e3 v\u1ecdng<\/em>, or just ch\u1ea3 c\u00e1<\/em> for short, is Hanoi’s famous fried fish with turmeric and dill. <\/span><\/p>\nTo prepare ch\u1ea3 c\u00e1<\/em>, snakehead fish is filleted, cut into bite-sized pieces and then marinated with turmeric, garlic, shallots, sugar and fish sauce. Prior to serving, it’s grilled or baked. Then, it’s fried tableside with a handful of dill in a blistering hot cast iron skillet for a crispy outer crust. The sizzling fried fish and semi-wilted dill are placed on a bed of rice noodles and then eaten together with chopped peanuts, sesame rice crackers and the infamous m\u1eafm n\u00eam<\/em>, a pungent fermented anchovy sauce. Loads of fresh dill is served with the fish along with other assorted vegetables and Vietnamese herbs. <\/span><\/p>\n <\/p>\n
Ch\u1ea3 C\u00e1 L\u00e3 V\u1ecdng \u2013 Serves 5<\/span><\/u><\/strong><\/p>\n <\/p>\n
INGREDIENTS<\/strong><\/span><\/p>\nMarinade<\/span><\/strong><\/p>\n\n- 2 pounds firm white fish fillets (snakehead is traditionally used but you can use tilapia or catfish)<\/li>\n
- 1 tablespoon turmeric powder<\/li>\n
- 1 tablespoon minced garlic<\/li>\n
- 1 tablespoon minced shallots<\/li>\n
- 1\/3 cup fish sauce<\/li>\n
- 3 tablespoons granulated white sugar<\/li>\n
- 3 tablespoons vegetable oil plus more for deep frying<\/li>\n
- 1\/3 cup cornstarch<\/li>\n<\/ul>\n
\u00a0<\/span><\/strong><\/p>\nM\u1eafm N\u00eam Sauce*<\/span><\/strong><\/p>\n\n- 1 tablespoon vegetable oil<\/li>\n
- 1 tablespoon minced lemongrass<\/li>\n
- 8 oz finely chopped or crushed pineapple<\/li>\n
- Half a bottle of M\u1eafm N\u00eam, Vietnamese fermented anchovy sauce (strain to remove solids)<\/li>\n
- 2 tablespoons granulated white sugar<\/li>\n
- 1 Thai chilli peppers sliced thinly (optional)<\/li>\n<\/ul>\n
<\/p>\n
Other Ingredients<\/span><\/strong><\/p>\n\n- 1 bunch fresh dill<\/li>\n
- 1 bunch green onions (about 5-8 sprigs, cut into 2-inch segments)<\/li>\n
- Rice vermicelli (cook per package instructions)<\/li>\n
- Chopped peanuts<\/li>\n
- Sesame rice paper (lightly wet with paper and microwave or grill until puffy)<\/li>\n<\/ul>\n
\u00a0<\/span><\/strong><\/p>\n*<\/span><\/em><\/strong> It should be noted that m\u1eafm n\u00eam is an acquired taste. While the sauce\u2019s fragrance may be off-putting at first for some travellers, it tastes delicious and is an important component of the authenticity of the dish. <\/span><\/em><\/p>\n\u00a0<\/span><\/strong><\/p>\n<\/span>INSTRUCTIONS\u00a0<\/span><\/strong><\/p>\nCut the fillets into 1.5-inch pieces. Marinate with turmeric powder, garlic, shallots, fish sauce, sugar and 3 tablespoons vegetable oil for at least one hour or overnight in the fridge.<\/span><\/p>\nFill a small pot with vegetable oil (add just enough to cover the fish) and heat on high. Coat the fish fillets with cornstarch, dust off the excess and fry for 2-3 minutes, preventing the fillets from touching each other. Remove from oil and transfer the fillets to a plate lined with paper towels to absorb excess oil.<\/span><\/p>\nPrepare the m\u1eafm n\u00eam <\/em>sauce. In a small saucepan, heat up the vegetable oil on high. Next, saut\u00e9 the lemongrass until fragrant and then add the pineapple and saut\u00e9 until it is completely softened. Add the bottled m\u1eafm n\u00eam<\/em> and sugar. Mix well. Add chilli peppers for heat (optional).<\/span><\/p>\nTo serve, prepare a pan or cast iron skillet with a bit of vegetable oil on the bottom. Traditionally, a lot of vegetable oil is used in the pan when serving tableside but use less oil if preferred. Heat on high and then pan-fry the precooked fish. Add a bit of dill and green onions to the oil for a quick sear. <\/span><\/p>\nPrepare a bowl of rice noodles and then transfer the cooked fish and dill to the noodles. Add chopped peanuts, crumbled sesame rice crackers and a ladle of m\u1eafm n\u00eam<\/em>.<\/span><\/p>\nEnjoy!<\/span><\/p>","protected":false},"excerpt":{"rendered":"In every Vietnamese meal, you\u2019ll find several main features: the ubiquitous bowl of rice, fresh vegetables, broth or soup-based dishes, eye-pleasing presentations and delicious dipping sauces. Additionally, the distinctive flavours of Vietnamese cuisine harmoniously combine five basic condiments including spicy (embodying metal), sour (wood), salty (water), sweet (earth) and bitter (fire). With a subtle blend […]<\/p>","protected":false},"author":1,"featured_media":140081,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1828],"tags":[],"class_list":["post-140078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\n
4-must try meals in Hanoi - DTH Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dth.travel\/fr\/4-must-try-meals-in-hanoi\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"4-must try meals in Hanoi - DTH Travel\" \/>\n<meta property=\"og:description\" content=\"In every Vietnamese meal, you\u2019ll find several main features: the ubiquitous bowl of rice, fresh vegetables, broth or soup-based dishes, eye-pleasing presentations and delicious dipping sauces. Additionally, the distinctive flavours of Vietnamese cuisine harmoniously combine five basic condiments including spicy (embodying metal), sour (wood), salty (water), sweet (earth) and bitter (fire). 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<\/p>\n
Bun cha<\/strong><\/h4>\nBun cha<\/em> is the top choice when it comes to lunchtime in the capital. Bun cha<\/em> is a combination of small grilled patties of seasoned pork and slices of marinated pork belly cooked over a charcoal fire until charred and crispy. The succulent morsels are served with a large bowl of broth that\u2019s heavily seasoned with fish sauce, a basket of herbs and a helping of rice noodles.<\/p>\n <\/p>\n
<\/h4>\nCa phe trung <\/strong><\/h4>\nIf you\u2019re having coffee in the morning, why not slurp breakfast down as well? Ca phe trung<\/em>, or Vietnamese egg coffee, is a northern Vietnamese drink that is similar to a cappuccino. Instead of milk foam, egg foam is made from light and whipped egg yolk and condensed milk. The frothy mixture is then added to brewed coffee.<\/p>\n <\/p>\n
Cha ca<\/strong><\/h4>\nSavour a satisfying lunch of cha ca<\/em>, sizzling chunks of grilled fish served on a hot pan tableside. Seasoned with garlic, ginger, turmeric and dill, the fish is eaten together with baked dry pancakes. Enjoy topping it with fennel and roasted peanuts, then dipping everything in mam nem<\/em> (shrimp sauce) or fish sauce.<\/p>\n <\/p>\n
How to make cha ca<\/strong><\/p>\nCan\u2019t make it to Vietnam right now? Bring the flavour of Vietnam into your own home by making cha ca<\/em>!<\/p>\n<\/p>\n
Hanoi Fried Fish with Turmeric and Dill (Ch\u1ea3 C\u00e1 L\u00e3 V\u1ecdng)<\/p>\n
<\/p>\n
<\/p>\n
Hanoi Fried Fish with Turmeric and Dill (Ch\u1ea3 C\u00e1 L\u00e3 V\u1ecdng<\/em>)<\/span><\/strong><\/p>\nFill up on Vietnamese flavours in the comfort of your own home. Ch\u1ea3 c\u00e1 l\u00e3 v\u1ecdng<\/em>, or just ch\u1ea3 c\u00e1<\/em> for short, is Hanoi’s famous fried fish with turmeric and dill. <\/span><\/p>\nTo prepare ch\u1ea3 c\u00e1<\/em>, snakehead fish is filleted, cut into bite-sized pieces and then marinated with turmeric, garlic, shallots, sugar and fish sauce. Prior to serving, it’s grilled or baked. Then, it’s fried tableside with a handful of dill in a blistering hot cast iron skillet for a crispy outer crust. The sizzling fried fish and semi-wilted dill are placed on a bed of rice noodles and then eaten together with chopped peanuts, sesame rice crackers and the infamous m\u1eafm n\u00eam<\/em>, a pungent fermented anchovy sauce. Loads of fresh dill is served with the fish along with other assorted vegetables and Vietnamese herbs. <\/span><\/p>\n <\/p>\n
Ch\u1ea3 C\u00e1 L\u00e3 V\u1ecdng \u2013 Serves 5<\/span><\/u><\/strong><\/p>\n <\/p>\n
INGREDIENTS<\/strong><\/span><\/p>\nMarinade<\/span><\/strong><\/p>\n\n- 2 pounds firm white fish fillets (snakehead is traditionally used but you can use tilapia or catfish)<\/li>\n
- 1 tablespoon turmeric powder<\/li>\n
- 1 tablespoon minced garlic<\/li>\n
- 1 tablespoon minced shallots<\/li>\n
- 1\/3 cup fish sauce<\/li>\n
- 3 tablespoons granulated white sugar<\/li>\n
- 3 tablespoons vegetable oil plus more for deep frying<\/li>\n
- 1\/3 cup cornstarch<\/li>\n<\/ul>\n
\u00a0<\/span><\/strong><\/p>\nM\u1eafm N\u00eam Sauce*<\/span><\/strong><\/p>\n\n- 1 tablespoon vegetable oil<\/li>\n
- 1 tablespoon minced lemongrass<\/li>\n
- 8 oz finely chopped or crushed pineapple<\/li>\n
- Half a bottle of M\u1eafm N\u00eam, Vietnamese fermented anchovy sauce (strain to remove solids)<\/li>\n
- 2 tablespoons granulated white sugar<\/li>\n
- 1 Thai chilli peppers sliced thinly (optional)<\/li>\n<\/ul>\n
<\/p>\n
Other Ingredients<\/span><\/strong><\/p>\n\n- 1 bunch fresh dill<\/li>\n
- 1 bunch green onions (about 5-8 sprigs, cut into 2-inch segments)<\/li>\n
- Rice vermicelli (cook per package instructions)<\/li>\n
- Chopped peanuts<\/li>\n
- Sesame rice paper (lightly wet with paper and microwave or grill until puffy)<\/li>\n<\/ul>\n
\u00a0<\/span><\/strong><\/p>\n*<\/span><\/em><\/strong> It should be noted that m\u1eafm n\u00eam is an acquired taste. While the sauce\u2019s fragrance may be off-putting at first for some travellers, it tastes delicious and is an important component of the authenticity of the dish. <\/span><\/em><\/p>\n\u00a0<\/span><\/strong><\/p>\n<\/span>INSTRUCTIONS\u00a0<\/span><\/strong><\/p>\nCut the fillets into 1.5-inch pieces. Marinate with turmeric powder, garlic, shallots, fish sauce, sugar and 3 tablespoons vegetable oil for at least one hour or overnight in the fridge.<\/span><\/p>\nFill a small pot with vegetable oil (add just enough to cover the fish) and heat on high. Coat the fish fillets with cornstarch, dust off the excess and fry for 2-3 minutes, preventing the fillets from touching each other. Remove from oil and transfer the fillets to a plate lined with paper towels to absorb excess oil.<\/span><\/p>\nPrepare the m\u1eafm n\u00eam <\/em>sauce. In a small saucepan, heat up the vegetable oil on high. Next, saut\u00e9 the lemongrass until fragrant and then add the pineapple and saut\u00e9 until it is completely softened. Add the bottled m\u1eafm n\u00eam<\/em> and sugar. Mix well. Add chilli peppers for heat (optional).<\/span><\/p>\nTo serve, prepare a pan or cast iron skillet with a bit of vegetable oil on the bottom. Traditionally, a lot of vegetable oil is used in the pan when serving tableside but use less oil if preferred. Heat on high and then pan-fry the precooked fish. Add a bit of dill and green onions to the oil for a quick sear. <\/span><\/p>\nPrepare a bowl of rice noodles and then transfer the cooked fish and dill to the noodles. Add chopped peanuts, crumbled sesame rice crackers and a ladle of m\u1eafm n\u00eam<\/em>.<\/span><\/p>\nEnjoy!<\/span><\/p>","protected":false},"excerpt":{"rendered":"In every Vietnamese meal, you\u2019ll find several main features: the ubiquitous bowl of rice, fresh vegetables, broth or soup-based dishes, eye-pleasing presentations and delicious dipping sauces. Additionally, the distinctive flavours of Vietnamese cuisine harmoniously combine five basic condiments including spicy (embodying metal), sour (wood), salty (water), sweet (earth) and bitter (fire). With a subtle blend […]<\/p>","protected":false},"author":1,"featured_media":140081,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1828],"tags":[],"class_list":["post-140078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\n
4-must try meals in Hanoi - DTH Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dth.travel\/fr\/4-must-try-meals-in-hanoi\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"4-must try meals in Hanoi - DTH Travel\" \/>\n<meta property=\"og:description\" content=\"In every Vietnamese meal, you\u2019ll find several main features: the ubiquitous bowl of rice, fresh vegetables, broth or soup-based dishes, eye-pleasing presentations and delicious dipping sauces. Additionally, the distinctive flavours of Vietnamese cuisine harmoniously combine five basic condiments including spicy (embodying metal), sour (wood), salty (water), sweet (earth) and bitter (fire). 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<\/p>\n
<\/h4>\nCa phe trung <\/strong><\/h4>\nIf you\u2019re having coffee in the morning, why not slurp breakfast down as well? Ca phe trung<\/em>, or Vietnamese egg coffee, is a northern Vietnamese drink that is similar to a cappuccino. Instead of milk foam, egg foam is made from light and whipped egg yolk and condensed milk. The frothy mixture is then added to brewed coffee.<\/p>\n <\/p>\n
Cha ca<\/strong><\/h4>\nSavour a satisfying lunch of cha ca<\/em>, sizzling chunks of grilled fish served on a hot pan tableside. Seasoned with garlic, ginger, turmeric and dill, the fish is eaten together with baked dry pancakes. Enjoy topping it with fennel and roasted peanuts, then dipping everything in mam nem<\/em> (shrimp sauce) or fish sauce.<\/p>\n <\/p>\n
How to make cha ca<\/strong><\/p>\nCan\u2019t make it to Vietnam right now? Bring the flavour of Vietnam into your own home by making cha ca<\/em>!<\/p>\n<\/p>\n
Hanoi Fried Fish with Turmeric and Dill (Ch\u1ea3 C\u00e1 L\u00e3 V\u1ecdng)<\/p>\n
<\/p>\n
<\/p>\n
Hanoi Fried Fish with Turmeric and Dill (Ch\u1ea3 C\u00e1 L\u00e3 V\u1ecdng<\/em>)<\/span><\/strong><\/p>\nFill up on Vietnamese flavours in the comfort of your own home. Ch\u1ea3 c\u00e1 l\u00e3 v\u1ecdng<\/em>, or just ch\u1ea3 c\u00e1<\/em> for short, is Hanoi’s famous fried fish with turmeric and dill. <\/span><\/p>\nTo prepare ch\u1ea3 c\u00e1<\/em>, snakehead fish is filleted, cut into bite-sized pieces and then marinated with turmeric, garlic, shallots, sugar and fish sauce. Prior to serving, it’s grilled or baked. Then, it’s fried tableside with a handful of dill in a blistering hot cast iron skillet for a crispy outer crust. The sizzling fried fish and semi-wilted dill are placed on a bed of rice noodles and then eaten together with chopped peanuts, sesame rice crackers and the infamous m\u1eafm n\u00eam<\/em>, a pungent fermented anchovy sauce. Loads of fresh dill is served with the fish along with other assorted vegetables and Vietnamese herbs. <\/span><\/p>\n <\/p>\n
Ch\u1ea3 C\u00e1 L\u00e3 V\u1ecdng \u2013 Serves 5<\/span><\/u><\/strong><\/p>\n <\/p>\n
INGREDIENTS<\/strong><\/span><\/p>\nMarinade<\/span><\/strong><\/p>\n\n- 2 pounds firm white fish fillets (snakehead is traditionally used but you can use tilapia or catfish)<\/li>\n
- 1 tablespoon turmeric powder<\/li>\n
- 1 tablespoon minced garlic<\/li>\n
- 1 tablespoon minced shallots<\/li>\n
- 1\/3 cup fish sauce<\/li>\n
- 3 tablespoons granulated white sugar<\/li>\n
- 3 tablespoons vegetable oil plus more for deep frying<\/li>\n
- 1\/3 cup cornstarch<\/li>\n<\/ul>\n
\u00a0<\/span><\/strong><\/p>\nM\u1eafm N\u00eam Sauce*<\/span><\/strong><\/p>\n\n- 1 tablespoon vegetable oil<\/li>\n
- 1 tablespoon minced lemongrass<\/li>\n
- 8 oz finely chopped or crushed pineapple<\/li>\n
- Half a bottle of M\u1eafm N\u00eam, Vietnamese fermented anchovy sauce (strain to remove solids)<\/li>\n
- 2 tablespoons granulated white sugar<\/li>\n
- 1 Thai chilli peppers sliced thinly (optional)<\/li>\n<\/ul>\n
<\/p>\n
Other Ingredients<\/span><\/strong><\/p>\n\n- 1 bunch fresh dill<\/li>\n
- 1 bunch green onions (about 5-8 sprigs, cut into 2-inch segments)<\/li>\n
- Rice vermicelli (cook per package instructions)<\/li>\n
- Chopped peanuts<\/li>\n
- Sesame rice paper (lightly wet with paper and microwave or grill until puffy)<\/li>\n<\/ul>\n
\u00a0<\/span><\/strong><\/p>\n*<\/span><\/em><\/strong> It should be noted that m\u1eafm n\u00eam is an acquired taste. While the sauce\u2019s fragrance may be off-putting at first for some travellers, it tastes delicious and is an important component of the authenticity of the dish. <\/span><\/em><\/p>\n\u00a0<\/span><\/strong><\/p>\n<\/span>INSTRUCTIONS\u00a0<\/span><\/strong><\/p>\nCut the fillets into 1.5-inch pieces. Marinate with turmeric powder, garlic, shallots, fish sauce, sugar and 3 tablespoons vegetable oil for at least one hour or overnight in the fridge.<\/span><\/p>\nFill a small pot with vegetable oil (add just enough to cover the fish) and heat on high. Coat the fish fillets with cornstarch, dust off the excess and fry for 2-3 minutes, preventing the fillets from touching each other. Remove from oil and transfer the fillets to a plate lined with paper towels to absorb excess oil.<\/span><\/p>\nPrepare the m\u1eafm n\u00eam <\/em>sauce. In a small saucepan, heat up the vegetable oil on high. Next, saut\u00e9 the lemongrass until fragrant and then add the pineapple and saut\u00e9 until it is completely softened. Add the bottled m\u1eafm n\u00eam<\/em> and sugar. Mix well. Add chilli peppers for heat (optional).<\/span><\/p>\nTo serve, prepare a pan or cast iron skillet with a bit of vegetable oil on the bottom. Traditionally, a lot of vegetable oil is used in the pan when serving tableside but use less oil if preferred. Heat on high and then pan-fry the precooked fish. Add a bit of dill and green onions to the oil for a quick sear. <\/span><\/p>\nPrepare a bowl of rice noodles and then transfer the cooked fish and dill to the noodles. Add chopped peanuts, crumbled sesame rice crackers and a ladle of m\u1eafm n\u00eam<\/em>.<\/span><\/p>\nEnjoy!<\/span><\/p>","protected":false},"excerpt":{"rendered":"In every Vietnamese meal, you\u2019ll find several main features: the ubiquitous bowl of rice, fresh vegetables, broth or soup-based dishes, eye-pleasing presentations and delicious dipping sauces. Additionally, the distinctive flavours of Vietnamese cuisine harmoniously combine five basic condiments including spicy (embodying metal), sour (wood), salty (water), sweet (earth) and bitter (fire). With a subtle blend […]<\/p>","protected":false},"author":1,"featured_media":140081,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1828],"tags":[],"class_list":["post-140078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\n
4-must try meals in Hanoi - DTH Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dth.travel\/fr\/4-must-try-meals-in-hanoi\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"4-must try meals in Hanoi - DTH Travel\" \/>\n<meta property=\"og:description\" content=\"In every Vietnamese meal, you\u2019ll find several main features: the ubiquitous bowl of rice, fresh vegetables, broth or soup-based dishes, eye-pleasing presentations and delicious dipping sauces. Additionally, the distinctive flavours of Vietnamese cuisine harmoniously combine five basic condiments including spicy (embodying metal), sour (wood), salty (water), sweet (earth) and bitter (fire). 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If you\u2019re having coffee in the morning, why not slurp breakfast down as well? Ca phe trung<\/em>, or Vietnamese egg coffee, is a northern Vietnamese drink that is similar to a cappuccino. Instead of milk foam, egg foam is made from light and whipped egg yolk and condensed milk. The frothy mixture is then added to brewed coffee.<\/p>\n <\/p>\n Savour a satisfying lunch of cha ca<\/em>, sizzling chunks of grilled fish served on a hot pan tableside. Seasoned with garlic, ginger, turmeric and dill, the fish is eaten together with baked dry pancakes. Enjoy topping it with fennel and roasted peanuts, then dipping everything in mam nem<\/em> (shrimp sauce) or fish sauce.<\/p>\n <\/p>\n How to make cha ca<\/strong><\/p>\n Can\u2019t make it to Vietnam right now? Bring the flavour of Vietnam into your own home by making cha ca<\/em>!<\/p>\n Hanoi Fried Fish with Turmeric and Dill (Ch\u1ea3 C\u00e1 L\u00e3 V\u1ecdng)<\/p>\n <\/p>\n <\/p>\n Hanoi Fried Fish with Turmeric and Dill (Ch\u1ea3 C\u00e1 L\u00e3 V\u1ecdng<\/em>)<\/span><\/strong><\/p>\n Fill up on Vietnamese flavours in the comfort of your own home. Ch\u1ea3 c\u00e1 l\u00e3 v\u1ecdng<\/em>, or just ch\u1ea3 c\u00e1<\/em> for short, is Hanoi’s famous fried fish with turmeric and dill. <\/span><\/p>\n To prepare ch\u1ea3 c\u00e1<\/em>, snakehead fish is filleted, cut into bite-sized pieces and then marinated with turmeric, garlic, shallots, sugar and fish sauce. Prior to serving, it’s grilled or baked. Then, it’s fried tableside with a handful of dill in a blistering hot cast iron skillet for a crispy outer crust. The sizzling fried fish and semi-wilted dill are placed on a bed of rice noodles and then eaten together with chopped peanuts, sesame rice crackers and the infamous m\u1eafm n\u00eam<\/em>, a pungent fermented anchovy sauce. Loads of fresh dill is served with the fish along with other assorted vegetables and Vietnamese herbs. <\/span><\/p>\n <\/p>\n Ch\u1ea3 C\u00e1 L\u00e3 V\u1ecdng \u2013 Serves 5<\/span><\/u><\/strong><\/p>\n <\/p>\n INGREDIENTS<\/strong><\/span><\/p>\n Marinade<\/span><\/strong><\/p>\n \u00a0<\/span><\/strong><\/p>\n M\u1eafm N\u00eam Sauce*<\/span><\/strong><\/p>\n <\/p>\n Other Ingredients<\/span><\/strong><\/p>\n \u00a0<\/span><\/strong><\/p>\n *<\/span><\/em><\/strong> It should be noted that m\u1eafm n\u00eam is an acquired taste. While the sauce\u2019s fragrance may be off-putting at first for some travellers, it tastes delicious and is an important component of the authenticity of the dish. <\/span><\/em><\/p>\n \u00a0<\/span><\/strong><\/p>\n <\/span>INSTRUCTIONS\u00a0<\/span><\/strong><\/p>\n Cut the fillets into 1.5-inch pieces. Marinate with turmeric powder, garlic, shallots, fish sauce, sugar and 3 tablespoons vegetable oil for at least one hour or overnight in the fridge.<\/span><\/p>\n Fill a small pot with vegetable oil (add just enough to cover the fish) and heat on high. Coat the fish fillets with cornstarch, dust off the excess and fry for 2-3 minutes, preventing the fillets from touching each other. Remove from oil and transfer the fillets to a plate lined with paper towels to absorb excess oil.<\/span><\/p>\n Prepare the m\u1eafm n\u00eam <\/em>sauce. In a small saucepan, heat up the vegetable oil on high. Next, saut\u00e9 the lemongrass until fragrant and then add the pineapple and saut\u00e9 until it is completely softened. Add the bottled m\u1eafm n\u00eam<\/em> and sugar. Mix well. Add chilli peppers for heat (optional).<\/span><\/p>\n To serve, prepare a pan or cast iron skillet with a bit of vegetable oil on the bottom. Traditionally, a lot of vegetable oil is used in the pan when serving tableside but use less oil if preferred. Heat on high and then pan-fry the precooked fish. Add a bit of dill and green onions to the oil for a quick sear. <\/span><\/p>\n Prepare a bowl of rice noodles and then transfer the cooked fish and dill to the noodles. Add chopped peanuts, crumbled sesame rice crackers and a ladle of m\u1eafm n\u00eam<\/em>.<\/span><\/p>\n Enjoy!<\/span><\/p>","protected":false},"excerpt":{"rendered":" In every Vietnamese meal, you\u2019ll find several main features: the ubiquitous bowl of rice, fresh vegetables, broth or soup-based dishes, eye-pleasing presentations and delicious dipping sauces. Additionally, the distinctive flavours of Vietnamese cuisine harmoniously combine five basic condiments including spicy (embodying metal), sour (wood), salty (water), sweet (earth) and bitter (fire). With a subtle blend […]<\/p>","protected":false},"author":1,"featured_media":140081,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1828],"tags":[],"class_list":["post-140078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nCha ca<\/strong><\/h4>\n
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