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Fish cake is a beloved specialty of Hanoi, cherished by many. Those who have savored this dish will forever remember the delightful taste of tender, savory fish cake harmonizing with the fragrant aroma of dill and the nutty crunch of roasted peanuts.
Fish cake is deeply intertwined with the culinary culture of Hanoi, earning monikers such as Kinh Ky Fish Cake, Long Thanh Fish Cake, and more. It remains a source of pride for Hanoians when entertaining distant guests. Throughout the seasons, renowned fish cake establishments across Hanoi like Vua Cha Ca and Cha Ca La Vong hardly ever see a lull in patrons.
Hanoi's Fish Cake - A flavor that evokes memories of the ancient capital's thousand-year-old cultural heritage
Just the mention of fish cake makes one crave the delightful aroma and sophistication of Hanoi's specialty dish! With a free weekend, let's get into the kitchen with PasGo and whip up a tantalizing fish cake to treat the whole family.
If you can't make it to Hanoi, why not try your hand at making Kinh Ky fish cake at home!
Creating delicious, authentic Hanoi-style snakehead fish cake
1. Ingredients for making fish cake
- 1kg snakehead fish fillet
- 1 bunch of cilantro
- 1 bunch of dill
- 10 stalks of fresh shallots
- 40g finely crushed galangal
- Seasoning: 4 tablespoons fermented rice, 1 tablespoon shrimp paste, 2 tablespoons sugar, 1 teaspoon turmeric powder.
2. How to make fish cake
- Extract 4 tablespoons of fermented rice for the smooth liquid part.
- Clean the fish thoroughly with diluted salt water, then rinse with cold water. Pat dry with a towel and cut the fish into pieces about 1.5cm thick. (Make sure to keep the fish's belly open)
- Marinate the fish with galangal and the prepared spices, mix well, and let it sit for about 30 minutes.
- Wash the fresh shallots, separate the white part from the bulb, then thinly slice the bulb and cut the green leaves into segments about 3 - 5cm long
- Grill the fish over charcoal until lightly charred on both sides. If the fish starts to dry out while grilling, brush some cooking oil onto the fish pieces!
- Fry the fish fat until completely melted, then add the grilled fish to the melted fat along with the vegetables, shallots, and gently stir until well combined.
So there you have it, we've finished making the specialty dish of Hanoi fish cake. It's best enjoyed hot and served with peanuts, dipped in a tangy shrimp paste or fish sauce mixture. Wishing you success!
Snakehead fish - the finest choice for the legendary fish cake
Other restaurants may choose different types of fish like catfish or carp, but Vua Cha Ca remains loyal exclusively to snakehead fish. Why is that? Because snakehead fish has exceptionally clean, sweet, tender meat, boneless, and rich in nutrients, especially omega-3, beneficial for pregnant women and children. It's said that snakehead fish meat is already delicious, so any dish made from it is equally delicious and unique. Therefore, fish cake made from anything other than snakehead fish loses some of its essence, flavor, and significance!
Hanoi fish cake, piping hot, golden brown, fragrant with dill, best enjoyed with white vermicelli and aromatic roasted peanuts
Chefs with over 20 years of experience have made the name of Vua Cha Ca famous. With just a glance, they can discern the fattiest, most fragrant, and firmest part of the fish. Their skilled hands adeptly clean and marinate. The plump, round snakehead fish caught from the Red River is quickly marinated with galangal and spices, ready to sizzle in the pan!
The best fish cake is eaten hot, straight from the sizzling pan, with each piece evenly golden brown and still steaming.
At Vua Cha Ca, there's always a crowd flocking in to savor the fish cake delicacy
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