How to make La Vong fish ball right ‘standard’ Ha Thanh


Each piece of fish cake is soaked in spices, blending with the aroma of vegetables, it creates an unforgettable taste.

Fish ball is one of the iconic dishes of Hanoi capital that is included in the list of delicious dishes by many of the world’s leading culinary sites. A TV program in the US once said: “You should try this once before you leave the world.”

If you have not had the opportunity to go to Hanoi to taste the great taste of fish cakes, you can still cook this famous dish in your kitchen. How to make La Vong fish ball is not difficult.

Enjoying La Vong fish cake dish brings the feeling of enjoying the most elegant and unique things of one of the famous dishes of Ha Thanh land. Image: Bui Thuy.

Measuring unit of European baking:

  • 1 tablespoon = 1 tablespoon (abbreviated tbsp or tbs) = 15ml
  • 1 teaspoon = 1 teaspoon (tsp) = 5ml

a. Material:

  • For fish:
    • Fish 1 kg, cleaned, fillet filtered for meat, blot dry, cut 4-5cm pieces. Should use rice flakes because the meat is firm and has a natural sweetness. If rice flakes are not available, other fish can be used such as: snapper, sea bass, catfish, and tilapia.
    • 2 tbsp coffee turmeric powder
    • 4 tbsp hash
    • 2 batched tbsp in the North can use plain yogurt instead)
    • 1 tbsp fermented shrimp paste (or fish sauce if you can’t eat shrimp paste)
    • 1-2 tbsp vegetable oil
    • 1 teaspoon of ground pepper
    • 2 tbsp is chopped
    • Fresh ginger
  • For sauces:
    • 2-3 tbsp shrimp paste
    • 3 tbsp sugar
    • 1 tbsp hot cooking oil
    • 1 tbsp minced garlic
    • 1-2 teaspoons of white wine
    • Thin sliced ​​chili
    • 2 tbsp lemon juice (or kumquat).
  • Other components:
    • 1 bunch of scallions, cut into pieces
    • A bunch is big, cut in pieces
    • 1 onion, shredded
    • 1 cup of roasted peanuts
    • Rice noodle
    • Clean vegetables: Lettuce, oregano, perilla …
    • Vegetable oil
The taste of the dish is a delicate blend of delicious chewy and rich fish, the pungent flavor of vegetables, the greasy taste of roasted peanuts and the characteristic strong smell of shrimp paste.  Photo: Bui Thuy.

The taste of the dish is a delicate blend of delicious chewy and rich fish, the pungent flavor of vegetables, the greasy taste of roasted peanuts and the characteristic strong smell of shrimp paste. Image: Bui Thuy.

b. Making:

  • Marinated fish:
    • Put all ingredients (turmeric powder, chopped galangal, batch, ground pepper, chopped cumin, fresh ginger) in blender until smooth cream.
    • Mix the cut fish well with the sauce mixture above, add fish sauce, shrimp paste. Cover and let marinate for at least 1 hour or overnight in refrigerator as possible.
  • Grilled fish cakes: Clip the fish to the grill, grill on the charcoal stove is the most delicious. Be sure to apply oil to a nice shade of fish and won’t dry out. You can bake in the oven at 250 degrees for 15 minutes until golden brown.
  • Fried fish cakes: Prepare a hot pan with vegetable oil. Fry the fish until the outside turns golden brown, add scallions, onions and dill.
  • How to make the sauce: Add shrimp paste, sugar, hot oil, garlic, chili, and white wine and mix well. Then add lemon juice and stir until lather.
  • Present: Place fish cakes on a plate, sprinkle with roasted peanuts (peanuts). Decorate the herbs and enjoy.

Bui Thuy

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