Chả cá Lã Vọng is a traditional dish originating from Hanoi. It consists of grilled fish with turmeric and dill. In order to prepare it, firm white fish such as catfish, cod, or tilapia is usually marinated in shallots, galangal, turmeric, garlic, shrimp paste, fish sauce, and oil.
It is then grilled on both sides with dill and spring onions and served with vermicelli noodles, roasted peanuts, and a dipping sauce consisting of lime juice, garlic, fish sauce, and sugar. This dish dates back to the French Indochina days of Vietnam, and the resistance fighters used to meet in the Old Quarter of Hanoi.
Vu dai braised fish is a traditional dish originating from the Vu Dai village, also known as Dai Hoang village. It’s made with amur fish, galangal, ginger, pork belly, shallots, chili peppers, lime juice, fish sauce, pepper, and sugar. The ginger, shallots, chili peppers, and galangal are finely chopped and mix, while the rest of the galangal is cut into thin slices and placed into a clay cooking pot.
The galangal slices are topped with the fish, thick slices of pork belly, and finely chopped mix of ginger, shallots, galangal, and chili peppers. The combination is braised for 6 to 10 hours in a mixture of fish sauce, broth mix, sugar, lime juice, and pepper.
Trout and sturgeon hot pot is a traditional dish originating from the Sapa region, and it's prepared with sturgeon and a species of salmonid called rainbow trout. The rainbow trout and sturgeon have been farmed in the region since 2005, and nowadays they're a part of a local specialty that's particularly popular during winter.
The dish consists of sliced salmon and sturgeon and a hot broth, served with local wild vegetables including pumpkin buds and watercress. This communal dish is enjoyed by cooking pieces of fish in the hot broth.
Pa pỉnh tộp is a traditional dish originating from the Thai ethnic minority group in the northwest of Vietnam. The dish consists of freshwater mountain fish that's grilled until soft. The fish eat leaves, crustaceans, and moss, and as a result their flesh is lean and with a unique flavor.
It's best to use carp for pa pỉnh tộp, although any fish can be used. Before the grilling process, the fish is cut and stuffed with ingredients such as garlic, ginger, chili, herbs such as dill, coriander, and green onions, and mak khen – a rare type of pepper from Vietnam's northwestern forests.
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