From a family food, Cha Ca
(grilled minced fish) became a speciality of Hanoian people. Located in
Cha Ca street, Cha ca La Vong is the famous restaurant to many Hanoian
as well as visitors from all over the world.
Connoiseurs usually wait until it become
cool to go to enjoy the taste of Cha ca. The grilled fish must be made
from a kind of fresh water fish called hemibagrus because it has very
few bones and the flesh is very tasty. If hemibagrus is not available,
we could make do with mud fish or snake-head fish. Some connoisseurs may
request for a special kind of fish called Anh Vu, which is available
only in Viet Tri city at the turning point of the Bach Hac river.
While you sit down at the table, the
waiter starts laying there some seasonings includes a bowl of well –
stirred shrimp paste sauce mixed up with lemon. After dropping the
liquor, he will decorate the bowl with a few slices of red fresh
pimento, a plate of grilled ground nuts of gold yellow color, various
species of mint vegetables onions in small white slices.
To many customers, the sight of such seasoning already greatly stimulates their appetite. A few minutes later, fried fish, yellow in color and flagrant in smell put on a plate of anethum vegetable, is brought in. But that is not all. A few seconds more, as soon as a cauldron of boiling fat is brought in, the waiter starts pouring it on each bowl of grilled fish, thus producing a white smoke and sputtering noise.
Now, this is the time for picking and
choosing what you like from the dishes on the table; sticking them into
your bowl. Everything in all dishes should be eaten together. Let’s
taste…
No comments:
Post a Comment