Reply to "Tradition with a twist: Hanoi's street food gets a contemporary makeover"

Former Member

The ca qua risotto takes its cues from a Hanoian classic.

From Green Tangerine

Ca qua, or snakehead fish, is commonly used in Hanoi's cha ca dish (turmeric-marinated fish with dill, scallions and rice noodles).

At Green Tangerine, the ubiquitous ingredient appears atop a bed of risotto, which has been wrapped in spinach leaves infused with ruou (Vietnamese rice liquor).

Then there's the thit kho to, or Vietnamese caramelized pork -- a nod to the humble dishes you'd find at canteens in schools and workplaces or at com binh dan rice buffets.

11/28/177:35 PM

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