| Address | Indicative price per person | For whom |
|---|---|---|
| Cha Ca La Vong, 14 Cha Ca Street | about 350,000 VND | the historic address, a single dish |
| Cha Ca Thang Long | about 250,000 VND | Michelin-listed in 2024 according to one guide, a cheaper alternative |
| Cha Ca Anh Vu | about 220,000 VND | budget |
Indicative prices found in guides in October 2026, no official menu published: the price on the restaurant's menu is what counts.
History
According to sources, the Doan family has served this dish since the 1870s, the recipe passing through four generations; the street was called Hang Son before taking the dish's name, and the original house was recognised as Vietnamese culinary heritage in 2006.
How to eat well
- The dish is cooked at the table on a small burner: let the waiter add the dill when the fish is ready.
- Mix vermicelli, herbs, peanuts and a spoon of shrimp paste to taste; shrimp paste is very strong, taste it before adding.
- Ask the price before ordering and check the bill.
To try other specialities in the same area, see the street food tour, dishes to try and the Old Quarter.
