Chả cá Lã Vọng: Hanoi's turmeric fish with dill
This is the only dish we know that has a street named after it. Chả Cá street in Hanoi’s Old Quarter takes its name from the fish that sizzles there.
Chả cá Lã Vọng is a Hanoi classic: pieces of fish marinated in turmeric and galangal, grilled, then finished in a pan of hot oil at your table with fresh dill and spring onion. You eat it with rice noodles, peanuts, herbs and a dipping sauce. Expect around 80,000–200,000 VND per person. Order with “Cho tôi hai suất chả cá”.
At a glance
How to order
“Cho tôi hai suất chả cá.”
Two portions of chả cá. Most places serve only this dish, so you just say how many people. Ask for nước mắm (fish sauce) if the shrimp-paste dip is too strong for you.
How to eat it
When the pan arrives, stir the dill and spring onion into the hot oil with the fish for a minute. Put a little rice noodle in your bowl, add fish and greens, sprinkle peanuts, and spoon over dipping sauce. Keep adding more greens to the pan as you go.
When to go
Lunch and dinner. It’s a leisurely meal, so it works well as a slow dinner after a day in the Old Quarter.
Questions travellers ask
What fish is used in chả cá Lã Vọng?
Usually a firm freshwater fish such as Hemibagrus catfish (cá lăng), which holds together in the pan.
How much does chả cá cost in Hanoi?
Around 80,000–200,000 VND per person. The best-known historic restaurants charge more than neighbourhood places.
Is chả cá spicy?
Not by itself. The fish is fragrant rather than hot; add chilli to your dipping sauce if you want heat.
What is mắm tôm?
Fermented shrimp paste – a pungent, purple-grey dip that is traditional with chả cá. Try a little, or ask for fish sauce instead.
Prices are typical ranges we’ve seen and change often; tourist areas can charge more. Spotted something out of date? Tell us and we’ll fix it. Last updated 2026-09-30.
