Cha ca (fried fish)

Fried fish has been served in Vietnam for more than 100 years. The Doan family of Cha Ca Street in Hanoi first came up with the dish, as it is the most often served today. 

A wide variety of fish can be used, including sturgeon and tuna.

Tuna is low in fat and has an exquisite flavor and few bones. The bones are separated from the meat and put in saffron water to be later used for sauce. The fish is placed in salt to marinate before being grilled.

What makes the dish popular is that people can add their favorite condiments: coriander, mint, dill, shallots and etc...