Turmeric fish sizzling in the pan — dill, spring onion, northern to the core
Turmeric-marinated catfish sizzled at your table with dill and spring onion — one dish, one way, unchanged since 1871 on Hanoi's Chả Cá street.
An 1871 heritage in Saigon
For over 150 years, Chả Cá Lã Vọng has done one thing: chả cá — turmeric fish sizzling in the pan, eaten with vermicelli, herbs, and shrimp paste.
Photos: pending the venue photo pass (10/2026).
Chả cá, northern-style
Described, never priced — prices are listed in-house.
Chả cá Lã Vọng
Turmeric-gold catfish tossed hot in the pan with dill and spring onion — the dish that made the house famous since 1871.
Chả cá with vermicelli
Hot fish over rice vermicelli with herbs, crushed peanuts, and shrimp paste — the Hanoi way to eat it.
The accompaniments
Fresh dill, spring onion, herbs, crushed roasted peanuts, and whipped shrimp paste — the meal needs every one of them.
Eaten the Hanoi way
Vermicelli, fish, herbs, peanuts, a dip of shrimp paste, eaten hot — unhurried and unpretentious.
From Chả Cá street, 1871
From a small house at 14 Chả Cá street, Hanoi to 7–9 Hồ Xuân Hương, Saigon — over 150 years of one dish, one way.
Chả Cá street, Hanoi
The first chả cá restaurant opens at 14 Chả Cá street, Hanoi — the street would take its name from the dish.
Sizzling tableside
The pan is tossed hot right in front of diners — the moment everyone remembers.
Northern chả cá in the south
7–9 Hồ Xuân Hương, District 3 — the sizzling turmeric pan keeps its northern soul in Saigon.
A pan of chả cá, northern to the core
Open 11:00–21:30 daily — come at lunch for the pan at its crackling best.
Address
7–9 Ho Xuan Huong, District 3, Ho Chi Minh City
11:00–21:30 daily
Hours as published by the restaurant — holiday hours may differ.