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Cha Ca

Name: Cha Ca
Cuisine: Vietnamese
Ingredients: 500g snakehead fish fillets; 2 tsp turmeric powder; 1 cup chopped dill; 2 tbsp fish sauce; 1 tbsp lime juice; 3 cloves minced garlic; 2 sliced shallots; 1/4 cup crushed peanuts; 200g rice vermicelli noodles; 3 tbsp vegetable oil

Cha Ca is a distinctive Vietnamese dish featuring turmeric-marinated fish that is pan-fried and served with fresh herbs, rice noodles, and peanuts. It is celebrated for its vibrant flavors and is a quintessential Hanoi specialty, often enjoyed as a communal meal.

10 ingredients

savoryherbaltangynutty

Culinary DNA Preview

Vietnamese85%

Indigenous15%

Ingredients

snakehead fish fillets
500g
turmeric powder
2 tsp
dill
1 cup chopped
fish sauce
2 tbsp
lime juice
1 tbsp
garlic
3 cloves minced
shallots
2 sliced
peanuts
1/4 cup crushed
rice vermicelli noodles
200g
vegetable oil
3 tbsp

Method

Steps not available

Origin Story

Originating from Hanoi, Cha Ca dates back to the 19th century and was popularized by a family-run restaurant that specialized in fish dishes cooked with turmeric and dill.

Culinary DNA

Ingredient ancestry breakdown

Vietnamese85%

ingredients+techniques

Indigenous15%

ingredient_origin

Techniques

marinating pan-frying sautéing

Stories about this dish

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