La Vong fish cake

The fish is cut into pieces, marinated, grilled over charcoal, then fried again in a pan of oil. When eaten, the richness of the catfish blends with the flavor of diluted shrimp paste, the fragrant crispness of peanuts and rice paper, and is served with onions and dill, creating an irresistible aroma.

The fish is cut into pieces, marinated, grilled over charcoal, then fried again in a pan of oil. When eaten, the richness of the catfish blends with the flavor of diluted shrimp paste, the fragrant crispness of peanuts and rice paper, and is served with onions and dill, creating an irresistible aroma.

This dish was prepared under the guidance of a chef from La Vong Fish Cake Restaurant (District 3, Ho Chi Minh City).

Ingredient:

- Live catfish: 120 grams

- Green onions: 10 grams

- Dill: 100 grams

- Mint: 10 grams

- Galangal: 20 grams

- Red onion: 10 grams

- Peanuts: 10 grams

- Turmeric powder: 5 grams

- Fermented rice: 15 grams

- Fresh rice noodles: 200 grams

- 1 sesame rice cracker

Shrimp paste, lime, sugar, chili peppers.

Making:

- Grill the rice paper.

- Roasted peanuts.

- Split the spring onion heads lengthwise to 7 cm and soak them in water; cut the dill and spring onion leaves into 2 cm pieces; finely chop the galangal and squeeze out the juice; and thinly slice the shallots.

- Mix shrimp paste with sugar and lemon juice. When eating, you can add sliced ​​chili peppers according to your taste.

- Place the catfish in a pot, add 1 spoonful of broth, turmeric powder, finely chopped shallots, galangal juice, fermented rice paste, shrimp paste, sugar, and salt. Stir well and marinate the fish for about 15 minutes.

- Then bake the mixture, observing until the patties turn golden brown.

- This dish is served with rice noodles, grilled rice paper, peanuts, shredded red onion, shredded green onion, dill, mint, and spring onion heads; topped with mixed shrimp paste.

Source: https://thanhnien.vn/cha-ca-la-vong-185545842.htm