This was the dish I made to celebrate Lunar New Year, or Tet. Cha ca la vong, fish (in this case cod) cooked with turmeric and dill, with fish sauce and lime. I had this ages ago in Hanoi (there’s a whole street of restaurants that serve it, after one particular restaurant’s huge success with the dish), and the taste of it takes me straight back there. We can’t travel physically but our palates and minds can at least transport us.
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