La Vong fish cake is famous in Hanoi.

As soon as I entered the gate, a fragrant aroma spread out, making my flat stomach pound like a drum. I parked my bike and asked inside the house: “What are you cooking, Mom? Can I join you for dinner?”

“Dad, that’s enough. Yesterday, mom asked me to buy some good catfish. Mom made La Vang fish cakes.”

La Vong fish cake

Pham Thi Yen

Listening to my mother talk and the allure of the first golden pieces of fish she put on the plate, I felt like I was reliving the feeling every time I went with my mother to visit my uncle's house in Hanoi .

Knowing that my sister liked fish cakes the most, my uncle took my mother and the children to enjoy La Vong Fish Cake . This La Vong Fish Cake was created by the Doan family, at number 14, Cha Ca Street, in the old quarter.

The soul that makes the difference of this memorable specialty dish is the catfish, a type of fish with few small bones, firm meat and very fragrant. The catfish is deodorized and slimy with lemon and salt.

Next, the chef will skillfully separate the fish head from the body, fillet both sides of the fish body, then wash it, cut it into bite-sized pieces and drain. Next, marinate the fish with ground galangal, filtered rice water, shrimp paste, turmeric powder, sugar and a little fish sauce. Use your hands to rub the fish evenly and leave it for an hour to evenly season it.

Catfish is most fragrant and flavorful when grilled over glowing charcoal. Place each piece of fish evenly on the grill, turning it evenly, to prevent the fish from burning and drying out, brush it with a little cooking oil. When the fish is golden brown, pour it onto a plate.

After grilling the fish, just put the fish in a pan with enough hot oil, stir-fry with dill and green onions quickly, then put it on a plate.

A bowl of shrimp paste mixed with lemon, sugar, whipped to a foam, a few thin slices of chili and a little hot cooking oil fried with fragrant shallots is indispensable.

Each piece of fish cake is soaked in spices mixed with the aroma of dill. When put in the mouth, the rich, fatty feeling mixed with the rustic, elegant taste of vermicelli dipped in shrimp paste creates an unforgettable dish of the capital.

Today I have the opportunity to enjoy Cha Ca La Vong right in my grandmother's beloved kitchen. Gathering with my family in the cool autumn weather. Reliving the feeling of eating delicious Hanoi food right in my own family, to me that feeling is very special.

That's why an American TV show once said: "You should try La Vong Fish Cake once before you leave the world ." That comment is not exaggerated.