Chả Cá Anh Vũ

Always the best chả cá! Not too salty, tender, and freshly served. The only downside is the strong fermented sauce smell that lingers on you after leaving. The restaurant isn’t very well ventilated, though the cozy atmosphere fits the local vibe. #localeat definitely I prefer they wont get Michelin so the price, the food and service remaining the same =)))))

Good food, fair price. I personally would not recommend ordering the fish stomach, just imagine eating thin rubber balls. Stick with the cha ca. It got quite loud inside the restaurant as people arrived. I preferred the food from Chả Cá Thăng Long, another Michelin star restaurant that serves the same dish.

Authentic Chả Cá Experience in Hanoi I first discovered this restaurant through Mark Wiens’ YouTube channel, and today I finally had the chance to visit and try it myself. The place feels very local — in fact, we were the only foreigners there during lunchtime. The owner personally greeted us and quickly prepared a table as soon as another group left. It was quite crowded, yet the service remained fast and efficient. Some of the staff could speak English, which was helpful. We ordered their signature dish, Chả Cá. While Google translates it as “fish cake,” it’s actually more like chopped fried fish, cooked with greens in a sizzling pan right in front of you. It’s such an interesting and interactive way to enjoy the meal. The fish was fresh, tender, and flavorful, perfectly paired with soft vermicelli noodles and condiments like chopped chili and two types of sauces — everything blended together beautifully. Simple, authentic, and absolutely delicious! We also tried the spring rolls, which were excellent and definitely another must-try item here. By the way, this restaurant is also listed in the Hanoi Michelin Guide, which makes the experience even more special. Overall, it was a memorable dining experience and one of the highlights of our trip. I’ll definitely come back to this restaurant on my next visit to Hanoi.

Overhyped and overpriced restaurant. I discovered this store through Mark Weins Youtube Channel and I got to visit this place. 1) This place is expensive because it is famous. Not only that the quantity is very less, Per plate you will hardly get 4 pieces of fish, of which 2 will be the fish skin pieces. The image you see with this review is "2 Full Plates" being heated in the pan. And the taste was also OK, i mean it did not feel like out of the world or anything, not did the leaves add any distinct taste. 2) The negative part of the experience is that most staff doesn't speak English, they only attend the local people in the restaurant. There is only one English speaking staff who greeted us initially but then it was very challenging to call any waiters to our table as no one was really paying any attention. Even calling them to bring the bill was a pain. 3) We did not order the tea and thought that it was complementary. No one told us or bothered to inform us that it was chargeable. Once the bill arrived we were charged additional 30K for the tea for 3 people. It is basic courtesy to keep the customer informed, had we known that the tea is chargeable we would have rejected it as soon as it was on our table. 4) The overall experience of the feeling of cooking the food yourself (in reality you actually aren't really cooking anything rather just reheating the food) and ambience of a local place adds to the experience of eating here. The flame lasts for 5 minutes max, just enough for the leaves to become soft.

Great. Good for health. Fresh fish. Good service. Strongly recommend for anyone who wants to have a taste of Vietnam.