The origin of this dish dates back to the early 1900s, when the Doan family at 14 Hang Son Street, Hanoi, often hosted clandestine meetings for the resistance movement to french colonization. The dish, a favourite of the nation, is named after the statue at the gate of the house. The statue of La Vong – Khuong Tu Nha, a chinese poet and revolutionist. This now famous dish was so popular that the street was named “Cha Ca”.

Usually made with snakehead, a freshwater fish found across Vietnam, cha ca is considered one of Hanoi’s signature dishes. The marinade — a mix of turmeric, garlic, shallots, galangal (similar to ginger root), salt, sugar and fish sauce — is the most important step. After marinating the fish for at least an hour, it’s usually grilled in advance, then fried in oil when it’s ready to consume.

The fish is grilled with dill leaves and spring onion in a hot pan, served with fresh rice vermicelli, lettuce, local herbs, and is then to be wrapped in rice paper and dipped in a traditional Vietnamese fish sauce. Although all our dishes are special, this one has become a crowd favourite at the Farmstay. A small cooker is setup at your table and the fish comes out on a hot plate and is sauteed. A staff member then explains the wrapping process for you, using all of the ingredients that come out with the dish, and wraps you your first Cha Ca roll. This tasty dish is a hands on experience and perfect for sharing.

Come into the Farmstay and try one of Vietnam’s favourite dishes today!

Phong Nha Farmstay

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