Lã Vọng fish cake

Lã Vọng fish cake It is the name of a specialty fish cake from Hanoi. This is a fish cake made from fish (usually cá lăng) cut into pieces, marinated, grilled over charcoal, and then fried again in a pan of fat. The Đoàn family at 14 Chả Cá Street (formerly Hàng Sơn Street) in the Old Quarter has kept the business secret since 1871 and gave it the above name. During the French colonial period, a Đoàn family lived on Hàng Sơn Street, and they often used their home as a place to shelter Đề Thám's insurgent soldiers. The homeowner often made a very delicious fish cake to serve guests, and over time it became customary; those guests helped the family open a shop specializing in that dish starting in 1871, both to support the family and as a gathering place. Gradually, the two words 'Chả Cá' became the street name. In the restaurant, there is always a statue of Lã Vọng (or Jiang Ziya) sitting with his knees drawn up fishing—a symbol of a talented person waiting for his time. Therefore, regular diners called it Lã Vọng fish cake, which today has become the name of the restaurant and the dish. The secret of making the fish cake is passed down only to the descendants of the Đoàn family.

Preparation method

The fish used to make the cake is usually fresh cá lăng. This is a fish with few bones, sweet flesh, and aroma. The fish meat is filleted from both sides, sliced thin, marinated with galangal juice, turmeric, fermented rice, pepper, and shrimp paste according to a special secret method for at least 2 hours, then clamped into grilling racks brushed with a layer of fat to prevent sticking. The griller must fan the fire and turn it evenly so that both sides are equally golden. Just before eating, the grilled fish clamps are emptied into a pan of fat—this is the family secret of this fish cake—on a charcoal stove placed in the middle of the dining table. When the fish cake pieces sizzle in the shimmering fat and become golden and fragrant, dill and chopped scallions are added to the pan, tossed, and quickly divided into bowls. Cooking oil is usually not used to fry the fish because its temperature is lower and the fish is less fragrant and delicious.