In the article published on August 19, the author described this dish as a symbol of the capital's culinary culture, where the sophistication of flavor is expressed through each piece of fish, usually catfish, marinated with spices such as turmeric, shrimp paste...

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Photo: The Sydney Morning Herald

The special thing about La Vang fish cakes is the way to enjoy them. When eating, people will put the stove on the table, on which is placed a small pan with a little lard or cooking oil. The cooked fish is put in the pan to keep it hot and create a crispy crust on the outside.

Diners add green onions, dill and other herbs to the pan and stir well, creating an irresistible aroma.

La Vong fish cakes are usually eaten with vermicelli, crushed roasted peanuts and indispensable bowl of shrimp paste mixed with lime and chili, whipped to enhance the aroma.

Regarding the history of the dish, Mr. Groundwater writes that more than a century ago, Mr. Doan Phuc's family began selling cha ca. Today, the family's restaurant on Cha Ca Street, right in the heart of Hanoi's Old Quarter, is still open to welcome customers.

In 2019, the American CNN station also praised La Vong fish cake as one of the must-try delicacies when coming to Hanoi.

Do you still remember the old La Vong fish cakes in Hanoi? I still silently thank people like her so that we, the children growing up in this time of innovation, can always enjoy traditional flavors, not only learning how to cook and eat, but also learning how to pass them on...