Cha Ca La Vong, Saigon, Vietnam

Cha Ca

Cha Ca La Vong serves only one dish: Cha Ca, snakehead fish pan fried with herbs (fresh dill and ground turmeric), and served with bun noodles, peanuts, and fermented shrimp sauce. For some strange reason, the shrimp sauce is not in that last picture. You can probably get similar renditions in other eateries (especially in Hanoi where it originated) for less, but we thought it more fitting to first try the original. The bun noodles, though served dry on a plate, didn't clump up as much as I expected. My favourite way to eat this involves breaking off a small piece of cracker (especially the lobster flavoured one, the other being the sesame rice cracker), dipping some bun noodles into a little of the pungent fermented shrimp sauce before placing it on top of the cracker, topping everything off with a slice of fish, and eating it all at once. Oh yes, add a beer to the equation and you have yourself a delicious and unique meal!

Cha Ca La Vong

3 Ho Xuan Huong Street, District 3
Ho Chi Minh City, Vietnam

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