Cha Ca La Vong
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- 98%Local Culture
Member Reviews (5)Write a review
- Cha Ca La VongMember ofLocal CultureFamily TravelersFoodiesHistory BuffsMar 21, 2014
When I went to Chaca La Vong, they were still using charcoal fires to heat up the crispy fish dish at your table. The Doan family has been running the restaurant for over 100 years. Freshwater fish fried in tumeric and fish oil served with a heap of fresh dill. Pour the delicious gravy over your noodles and slurp. It's nice sitting upstairs by the big open window and watch the activity in Paint Street below.Recommended for:
- Cha Ca La VongFirst to ReviewJul 05, 2012
Cha Ca La Vong proved incredibly elusive. In fact I walked by it twice. The first time a "puller" was haranguing me to come eat there and I thought, "that couldn't be it". The second time I sheepishly submitted to his carnival barker antics. The place was tiny and a dump, and I was the only one in it. I was concerned. In fact I didn't even get a menu. They just put out a crummy electric hot pot and put an iron skillet on it with oil. Then these various greens in bowls showed up and they started throwing them all in along with the Cha Cha fish. When it was done they threw it over a bowl of rice noodles. God, I can taste it now. Oh, yes, it was very good.