The Northern Vietnamese ingredient map is diverse, but this region offers a particularly delicate and balanced take on fish. The Northern Vietnamese fish dishes stand out for their nuanced taste and cultural significance. From rivers, lakes, and also sea, each land has made fish an integral part of its culinary tradition. Steaming, braising, grilling, and fermenting are common techniques, often complemented by the use of fresh herbs and condiments such as fish sauce. Let’s embark on a journey to discover the best Northern Vietnamese fish dishes that every diner should experience.
Table of Contents
- 1 Hanoi grilled turmeric fish with dill – The iconic Cha Ca La Vong
- 2 Vu Dai braised fish – Slow-cooked Northern delicacy
- 3 Bac Ninh fish congee – Comfort food with cultural depth
- 4 Sapa salmon – Unique taste of the Northern Highlands
- 5 Quang Ninh grouper – Precious fish from Vietnam’s ocean
- 6 Hai Phong trevally with tomato sauce – Cozy family dish
Hanoi grilled turmeric fish with dill – The iconic Cha Ca La Vong
Originating from Hanoi, cha ca la vong is one of the best Northern Vietnamese fish dishes, beloved by many international travelers. This celebrated dish features catfish marinated in turmeric and galangal, then grilled and served with fresh dill, scallions, and vermicelli noodles.
First appearing nearly 140 years ago, this dish was created by the Doan family. They originally served it to Vietnamese soldiers during the French colonial period. Over time, cha ca la vong became a culinary symbol of Hanoi, known for its rich and aromatic flavor. After filleting and seasoning the catfish, it is pan-fried until golden on both sides. Towards the end of cooking, a generous amount of herbs, green onions, and dill are added to enhance the signature flavor. This Northern Vietnamese fish dish is a popular choice for family gatherings, especially on weekends.
Where to eat the best cha ca la vong? Find out here One day in Hanoi
Hanoi fish noodles – Light and flavorful street food
Bun ca, or fish noodle soup, is a staple in Hanoi’s street food scene. This dish combines fried fish with rice noodles in a clear, savory broth, garnished with herbs and sometimes tomatoes, offering a refreshing and satisfying meal.
It typically uses tilapia, grass carp, or crispy carp—fish commonly found around Hanoi’s outskirts. You can easily find many eateries serving this Northern Vietnamese fish dish throughout the city. The rich broth seeps into each noodle strand, pairing beautifully with crispy-on-the-outside, tender-on-the-inside fish pieces to create a taste you won’t forget.
Vu Dai braised fish – Slow-cooked Northern delicacy
Ca kho Vu Dai is a Northern Vietnamese fish dish from Ha Nam province with a history stretching back generations. This braised fish is made following a traditional recipe that emphasizes deep, rich flavors. The star ingredient is black carp raised on snail feed in rural Northern Vietnam.
Villagers created this dish as a way to offer a respectful and complete ancestral meal, even when times were hard. Preparing a pot of braised fish takes up to 20 hours of slow cooking in a clay pot. Thin slices of galangal are layered at the base to infuse the fish with fragrance. The pot must meet strict standards to ensure the bones soften, and the flavors deeply penetrate the meat.
The result is large, aromatic, flavorful fish chunks with a rich, fatty texture. The dedication to every step, from ingredient selection to preparation, makes Vu Dai braised fish truly unique among Northern Vietnamese fish dishes. Today, Vu Dai has become a traditional craft village, producing and distributing this specialty nationwide.
Bac Ninh fish congee – Comfort food with cultural depth
Chao ca Tich Nghi, hay Bac Ninh fish congee, is a hearty rice porridge made with freshwater fish like carp or black carp. The first vendor was the Tich Nghi family in Bac Ninh, during the 1970s. As its fame spread, the name became synonymous with this comfort dish.
The porridge is cooked to a creamy consistency, while the fish is richly seasoned and cooked to maintain a firm, chewy bite. When enjoying this Northern Vietnamese fish dish, diners often add ground pepper or dried chili. For a truly local experience, dip the fish in fermented fish sauce served on the side.
Sapa salmon – Unique taste of the Northern Highlands
In the cool mountains of Sapa, cold-water salmon farming has introduced a fresh and distinctive twist to Northern Vietnamese fish dishes. Sapa salmon has a bright pink hue, firm texture, rich flavor, and low fat content. The farmed variety resembles Norwegian salmon but with glossier skin and a vibrant red fillet.
Numerous large-scale fish farms are now found in areas like Ta Van, Lao Chai, and Ta Phin. Almost every visitor to Sapa is eager to try this mountain delicacy at least once. Sapa salmon can be served raw as sashimi, steamed, grilled, or even in hotpot. Each preparation highlights the distinctive flavor of this highland-grown fish.
Quang Ninh grouper – Precious fish from Vietnam’s ocean
Quảng Ninh province, with its extensive coastline and Ha Long Bay, offers fresh grouper that’s often steamed or grilled to preserve its delicate flavor. Known for its white, firm yet tender meat, grouper is considered the “No. 1 seafood specialty” by local fishermen due to its high value.
Local farmers raise this fish in clear, deep ocean waters near small islands. Some grouper, like the giant “grouper” can weigh up to 600kg, with those over 15kg prized for their exceptional taste. Special care is given to each age group in separate cages to ensure healthy, high-quality fish.
Inspired by the Muong ethnic group, chefs at Chapter Dining created a fine dining version of this Northern Vietnamese fish dish. In the Chapter menu – Sunshine, grouper is marinated with spices and bamboo shoots, wrapped in leaves, and steamed until fully infused with the earthy aroma of pickled bamboo and the sea essence of the fish. A savory sauce made from fish broth, fermented rice, and pickled bamboo water completes this “ocean-to-mountain” journey.
Hai Phong trevally with tomato sauce – Cozy family dish
Cá khế sốt cà chua, or trevally in tomato sauce, is a cherished dish from Hai Phong. This Northern Vietnamese fish dish uses trevally from Cat Ba island, valued for both its delicious taste and nutritional benefits. Though trevally can be prepared in many ways, the tomato sauce version remains a family favorite, often found on everyday dinner tables.
At Chapter Dining, this dish is reimagined with a nostalgic twist. Trevally is salt-cured for an hour to firm up the flesh, then wrapped in kombu, a large brown seaweed to enrich its umami flavor. It’s served on a bed of smoked sundried tomatoes, delivering a bold tomato essence and a gourmet reinterpretation of a homestyle classic. A cozy family dish but with a more creative twist by the chef at Chapter Dining.
Northern Vietnamese fish dishes offer a harmonious blend of tradition, flavor, and cultural significance. These dishes provide a delectable journey through Vietnam’s rich culinary landscape. At Chapter Dining, we see each local ingredient as a building block for creativity. Through partnerships with local farmers, our chefs craft seasonal menus that not only surprise and delight but also celebrate the vibrant, underexplored world of Northern Vietnamese cuisine for both local and international guests.
