Jun 24 2012
Review: Cha Ca La Vong
Restaurant Cha Ca La Vong recently featured in the New York Times in an article that talked about how variants of the same-named dish — a mixture of fish, turmeric, dill, shrimp paste, fish sauce, chillies, noodles and other herbs — are appearing on menus in the United States. Author Florence Fabricant notes that, despite … read the full post
