A Guide to Savoring Cha Ca Thang Long 

Hanoi, the capital city of Vietnam, is known for its centuries-old architecture, rich culture, and of course, delectable cuisine. One dish that stands out among the plethora of mouth-watering Vietnamese delicacies is Cha Ca Thang Long. This iconic dish is not just a feast for the taste buds, but also a part of Hanoi's history and culture.

Cha Ca Thang Long, or Turmeric Fish with Dill, originated from a street in Hanoi’s Old Quarter named Cha Ca Street (Pho Cha Ca). The dish was created over a hundred years ago. Cha Ca Thang Long is not just a dish; it’s a representation of Vietnamese tradition and the rich history of Hanoi.

The star of Cha Ca Thang Long is freshwater fish fillets marinated in turmeric and galangal, sautéed with heaps of dill and spring onions, and served over a sizzling hot plate. It is accompanied by a bowl of vermicelli noodles, roasted peanuts, chopped chilies, fresh herbs, and fermented shrimp paste sauce (mam tom) or fish sauce.

How to Eat Cha Ca Thang Long:

1. Start by placing a portion of the vermicelli noodles in your bowl.

2. Add a generous amount of fresh herbs and roasted peanuts.

3. Take some of the sizzling fish with dill and spring onions and place it over the noodles.

4. Add the chopped chilies according to your spice preference.

5. Drizzle a spoonful of the fermented shrimp paste sauce or fish sauce over your bowl.

6. Mix all the ingredients well and enjoy the explosion of flavors in your mouth.

Cha Ca Thang Long is not just a dish; it’s an experience. It is a beautiful amalgamation of flavors, textures, and history. It represents the heart and soul of Hanoi’s culinary culture. So next time you visit Pho Quang Trung Restaurant, don’t forget to order this iconic dish and follow this guide to savor it to the fullest. Check out our menu for more authentic northern Vietnamese delicacies.