Ca hap (Foto: Pho Vietnam © Kim Le Cao)


  • 1 kg of sea bass, cleaned and intestines removed (by the fishmonger)
  • rice vermicelli, according to instructions
  • basic fish dipping sauce Nuoc cham
  • oil
  • steamer
  • rice paper


  • spring onion oil Mo hanh
  • fresh herbs and vegetables to taste: coriander, mint, dill, mixed lettuce, cucumber


  1. Create two notches on both sides of the fish. Steam the fish(es) in the steamer depending on size about 25 minutes until cooked.
  2. Cook the rice noodles according to instructions.
  3. Put on the table a bowl of hot water to soak the rice paper, a plate with various vegetables and fresh herbs, a plate of rice noodles and a bowl with the basic fish dipping sauce. Each eater gets a bowl with dipping sauce and a plate to roll the rice paper sheets.
  4. Place the steamed fish(es) carefully on a large plate and sprinkle with the scallion oil. Place the plate with fish in the middle of the dining table. Start putting vermicelli on the rice paper and then cucumber, fresh vegetables, herbs and fish. Roll up and dip in the fish dipping sauce.