We are actually headed for Sapa in Northern Vietnam, some 5-6 hours away from Hanoi. But there’s time enough to check out some Hanoi eats before the “nature trip” up North starting with this Hanoi signature dish called Cha Ca. Served with dill, spring onions and vermicelli, this turmeric fish is a classic. Cha Ca La Vong is its full title but in Hanoi, they simply call it Cha Ca. One of the popular restos serving this Hanoi specialty is just right across our hotel. The Cha Ca Thang Long Restaurant in the Old Quarter of Hanoi has 3 outlets IN THE SAME STREET but the one across our Hotel Peridot has a tiny, narrow courtyard leading to a two- storey French-inspired structure in faded yellow hues. The main ingredient is the grilled catfish marinated in turmeric and cooked with dill and spring onions right on the table. We were taught to fill our individual bowls with vermicelli before spooning in the turmeric fish with dill and other herbs like coriander and mint. There were also peanuts one can throw in with some fish sauce mixture to taste.
If you’re dining here, don’t think there are many menu options. People come here really for the Cha Ca dish. You may order some fried rolls just for variety but I didn’t find them particularly good. The Hanoi beer is a good accompaniment, or you can go for some tea instead. This is not my first time in Hanoi but it’s my first time to try this Hanoi dish.
Post-Chaka lunch, we trooped to the cafe a few meters away to try the EGG COFFEE. Introduced way back in 1940s during the French war, egg as a milk substitute just burst out as the perfect remedy at a time when milk was in truly serious shortage. I can’t say I was floored, but under the conditions when it was resorted to, I bet it was a hit! Now a popular Vietnamese coffee aside from that which uses condensed milk, the egg coffee is bold, foamy, dense, and syrupy. Best spooned than sipped. Almost like a dessert. An experience, if you like.
After Sapa, we’d stop by Hanoi again before flying out. Let’s see how we make out in the dining department. In the same hotel where we stayed, I wouldn’t mind repeating some of the dishes we enjoyed in the lovely Grand Peridot Boutique Hotel. Not exactly traditional Vietnamese cuisine, but the prawn pad Thai, rolls and chicken in skewers made for a delightful dinner with all the theatrics in presentation, capped by a dramatic cocktail concoction. Xin Chao!
lifeisacelebration 
Love those tiny clothespins on the glass! Quite fun!