Cá Kho Tộ is deeply savory, lightly sweet, and fragrant with ginger, garlic, and pepper, with tender catfish lacquered in a dark caramel-fish sauce glaze. The sauce reduces to a glossy finish that soaks beautifully into hot rice, while chilli and spring onion bring freshness and gentle heat.

Chả Cá Lã Vọng is a vivid, aromatic dish of turmeric-stained fish quickly seared and tossed with plenty of dill and scallions. Served over soft rice vermicelli with peanuts, herbs, and lime, it is savoury, bright, and deeply fragrant with a signature Hanoi character.

Southern Fried Catfish is crisp on the outside, tender and flaky within, with a seasoned cornmeal crust that stays audibly crunchy. Paired with a cool, tangy slaw and a dash of hot sauce, it delivers the classic balance of richness, spice, and freshness.

This catfish pepper soup is light, fiery, and intensely fragrant, with a clear broth enriched by crayfish and traditional pepper soup spices. Fresh uziza, scent leaf, and a touch of utazi add a layered herbal finish that makes each spoonful bright, warming, and unmistakably West African.