A simple way to make authentic Cha Ca La Vong, Hanoi style, at home

How to make Cha Ca La Vong

• 1

  Prepare the Pangasius

  After purchasing the Pangasius, rinse it with boiling water and scrape off the slime. Then, wash the fish again with salt and lemon to remove any fishy smell.

  Next, fillet the fish into bite-sized pieces about 2 fingers wide and pat dry.

  Tips for effectively removing the fishy smell from Pangasius:

  • Using lemon: When washing the fish, squeeze lemon juice into warm water, then soak the Pangasius for 5-7 minutes and rinse with clean water to completely remove the fishy smell.
  • Using rice water: After cleaning the fish, soak it in rice water for 15-20 minutes. Then, remove and rinse with clean water to eliminate the fishy smell.
  • Using salt: Simply soak the cleaned fish in diluted saltwater for 5-10 minutes, then rinse with water.

  See details:

  Marinate the cleaned fish with 2 tablespoons of fermented rice, 2 tablespoons of minced galangal, 2 tablespoons of minced ginger, and 2 tablespoons of minced shallot. Add 2 tablespoons of shrimp paste and 1 teaspoon of turmeric powder. Mix well and let the fish marinate for about 2 hours.
• 2

  Prepare other ingredients

  Wash the dill and scallions, then cut them into sections about 2 finger-lengths long. Finely chop the scallion whites.

  Remove the stem from the chili, wash, and thinly slice. Wash and drain the fresh herbs.
• 3

  Air fry the fish

  After marinating, arrange the fish in the air fryer and cook at 200°C (400°F) for 20 minutes.
• 4

  Final Product

  Once the fish is cooked, place it in a pot, add the dill, scallions, and prepared herbs on top, and enjoy immediately.

  Serve with fresh rice noodles. Top the noodles with the hot, evenly cooked, golden-brown Cha Ca La Vong, along with crunchy, fatty roasted peanuts. Dipping it in shrimp paste with a touch of chili spice makes it even better.