People loving Ha Noi often say that the most interesting thing to do in the first days of the frosty winter is to enjoy "cha ca". Fish to make "cha ca" must be the hemibagrus, Asian red tailed catfish, to bring it the precise taste because. The hemibagrus have little bone but aromatic, tender flesh. Pimelode or snake-head is the second choice after ca Lăng (cá Lăng).
Besides, in the past the restaurant also used Anh Vu fish( Anh Vũ) fished at the turning point of Bach Hac (Bạch Hạc) River in Việt Trì City to make cha ca. Scraping flesh of cá Bach Hac and grilling it with "la soi" ( lá sói) bring cha ca a very sweet-smelling taste. Therefore, in order to serve people in public, now the restaurant often replaces them by ca qua (cá quả). The fish's flesh must be sliced from two sides flank, then sliced into pieces, embalmed with galingale, saffron, ferment, peppercorn, and fish sauce, clamped into a pair of bamboo and grilled on a fire basket which is put right on the dining-table for the guests. The person who grills fish ought to be skillful so that both sides of the fish will be done to a turn.
After that, he will disengage the piece of fish and sprinkle broiling grease on it. You should enjoy chả when it is still hot and eat with baked dry pancake or bun roi (bún rối) , roasted peanut, coriandrum sativum, hung lang (húng láng), fennel, fresh onion bulb sliced and dipped with mam tom (mắm tôm) and we can put a little belostomatic and some drops of white wine into the dish. The guests then can enjoy sipping the dish and drinking a little strong wine so they will make the most of the dish and taste its strange and unique flavour. The crackling sound of the hot grease cooked in boiling oil with green spring onion and the yellow colour of the fish put together with the green colour of fennel and the red colour of charcoal in the warm stove will give you the great feeling of enjoying the quintessence of this world.
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