Part 19 of 25 World Cuisines to try. (4/5) Today’s Cuisine: #Vietnam Next on my list of dishes is #Hanoi specific creation, called #BunChaCaHanoi, or #BunChảCáLãVọng, which is a #RiceNoodle Dish with pan seared #Fish coated in #Tumeric and #Dill. This dish has no Southern equivalent or alternative creation, which I was able to find through my search at least. The dill in particular only seems to be utilized (albeit rarely) in northern Vietnamese cooking, making it distinctively unique. It is said that the dish was originally created in Hanoi and was a product of the Doan Family in Vietnam. The dish was prepared for North Vietnamese insurgents during the war. After the reunification of Vietnam, a street was named after the dish in Hanoi, and the Doan family established a restaurant, which was named after the dish as well. Unsurprisingly they only serve the one dish they made popular. With this dish, and many dishes around East Asia in general, the recipes play around a lot of with flavors and colors. This dish is particularly salty and savory, while also fresh, tender and crunchy. #SouthEastAsia #vietnamesecuisine #chelsea #CoBa (at Co Ba)