For a long time, we have been passionate lovers of the fusion cuisine that spreads out from the South of India, across the Malaysian Islands, and is greatly influenced by nearby Thailand and Vietnam. Combining the coconut cream, saffron and warm aromatic spices of Southern India, the lemongrass, Kaffir lime leaves, tomatoes and vermicelli of Malaysia and Thailand, to the pork sausage and umami fish sauce of Vietnam, this amazing feast is one to cherish for your own wild savory kitchen.
This unique and ravishing feast is one of the top fish meals we have ever had in our lives. That covers a lot of ground and many years of cooking and a life lived fishing on the ocean. The story begins with a restaurant in Hanoi that is legendary. It serves only one dish… this dish… Cha Ca La Vong, which is Turmeric Fish with Dill.