One of Hanoi's most famous specialties is Cha Ca La Vong (La Vong grilled fish pies). The dish was invented by Doan family and has quickly become so popular that the name of the street where it is served was changed into Cha Ca (fish pie) from its former name Hang Son (Paint Street).

To have tasty pie, the fish selected is Hemibagrus with solid fresh, less bones and good scent. Fish bones are left away to keep fish meat only, then seasoned with fish sauce, pepper, saffron and galingale. After that, the processed fish is grilled by coal heat and turned upside down to make both sides baked.

When serving, an oven of coal is needed to keep Cha Ca always hot. It is served with rice vermicelli, dried pancakes, roasted peanuts, sliced onion leaves, basil and shrimp paste with lemon and chilly.

Hanoians often eat this dish while sipping some alcohol in the cold weather. If you are in Hanoi, you should come and explore the grilled fish pie yourself.