Chả cá Lã Vọng

Chả cá Lã Vọng is a Vietnamese grilled fish dish originating in 19th-century Hanoi, made from hemibagrus catfish marinated with turmeric, galangal and fermented rice, then charcoal-grilled and served sizzling in an oil-coated pan with rice noodles, fresh herbs, peanuts and a shrimp-based sauce; the marinade and sauce also draw on dill, shrimp paste, fish sauce, ginger and chili. It was created by the Doan family, whose original restaurant, opened in 1871 on what is now Cha Ca Street in Hanoi, still operates today. The dish remains closely tied to that restaurant and is rarely found as street food elsewhere. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/