Ban ca, often referred to as "nem rán," is a iconic dish from Vietnam. This delicacy typically features a large fish that's been thoroughly marinated before being fried or grilled. The process of preparing ban ca dates back centuries, with roots in the coastal regions of Vietnam. The dish is known for its rich flavors and tender texture, making it a favorite among locals and visitors alike. To make ban ca, chefs usually start by selecting a large fish, such as a catfish or snakehead, which are commonly found in Vietnamese rivers and lakes. The fish is then marinated with a mixture of spices, herbs, and sometimes even alcohol to enhance its taste. Once marinated, the fish is fried until golden brown or grilled over an open flame, resulting in a perfectly cooked dish that's both flavorful and visually appealing. Ban ca is often served as part of a larger meal, accompanied by rice, vegetables, and dipping sauces like nước chấm, which add extra layers of flavor to each bite. The dish has become synonymous with Vietnamese cuisine and is frequently featured at festivals and celebrations across the country. Despite its popularity, ban ca remains a labor-intensive dish to prepare, requiring skillful handling of the fish and precise control over the cooking process. This makes it a true art form in Vietnamese culture, often passed down from generation to generation. For anyone traveling to Vietnam, trying ban ca is considered a must-do experience that offers a unique glimpse into the country's culinary traditions.