In ancient days, there was a
street selling paints, called the Paints Street. The Doan family, located at
house No, 14 of this street, hit upon a new idea that sold fried fish pie
served with soft noodles and seasoning. Encouraged by the appreciation of
customers, the family specialized in this trade and the shop was called as
"Cha ca La Vong store" as a wooden statue of an old fisherman (La
Vong) holding a fishing rod and a string of fish stands at the door. As the
specialty grew famous with every passing day, the street was renamed by the
people as Cha Ca Street (fried fish pie street).
While you sit down at the
table, the waiter starts laying there some seasonings includes a bowl of well -
stirred shrimp paste sauce mixed up with lemon. After dropping the liquor, he
will decorate the bowl with a few slices of red fresh pimento, a plate of
grilled ground nuts of gold yellow color, various species of mint vegetables
onions in small white slices.
To many customers, the sight
of such seasoning already greatly stimulates their appetite. A few minutes
later, fried fish, yellow in color and flagrant in smell put on a plate of
anethum vegetable, is brought in. But that is not all. A few seconds more, as
soon as a cauldron of boiling fat is brought in, the waiter starts pouring it
on each bowl of grilled fish, thus producing a white smoke and sputtering
noise.
Now, this is the time for
picking and choosing what you like from the dishes on the table; sticking them
into your bowl. Everything in all dishes should be eaten together. Let’s taste…
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