La Vong grilled fish is a rustic dish that appeared in 1871 in Hanoi,
invented by the Doan family. Traditional La Vong grilled fish is usually
made from fresh Lang fish, because this fish is sweet in meat but has little bone.
After filtering the meat, preliminary processing and marinating according to the traditional
recipe, it is grilled on a red charcoal stove until golden brown on both sides.
Cha Ca will be served with vermicelli, rice paper, peanuts, shrimp paste,
a little green onion and herbs.
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