Nam O Raw Fish Salad: Nam O, one of the oldest villages in Da Nang, is a treasure trove of culinary delights. Its renowned fish sauce and the delectable “Gỏi cá Nam Ô” (Nam O raw fish salad) are a unique blend of sea flavors that will leave you intrigued and excited.
INGREDIENTS AND PREPARATION
Nam O raw fish salad is a delightful dish made from “cá ve”, a small fish known for its rich protein content, mild taste, and tender white flesh. Traditionally, locals used “cá cơm” (anchovies) and “cá ve” for this dish but later incorporated “cá mòi” (sardines), herring, and other fish varieties. After cleaning and draining the fish, the key to achieving the dish’s distinct flavor lies in the marinade, which includes lime, chili, garlic, ginger, sesame, and roasted peanuts. The garlic, chili, and ginger are finely mashed together.
The fish is then marinated with vinegar, lime juice, and the spice mixture for about 15 minutes. After marination, the fish is drained to collect the juice for the dipping sauce. The dipping sauce is prepared by heating the marinated fish juice and adding seasonings such as chili, tapioca flour, MSG, and Nam O fish sauce. It is cooked for about 15 minutes, thickened with tapioca flour mixed with water, and garnished with crushed sesame and fried shallots.
The dipping sauce, along with the fresh herbs served with the fish salad, creates a refreshing and rejuvenating experience. The selection of herbs, such as diếp cá (rice paddy herb), lá sung (fig leaves), and lá ổi (guava leaves), combined with thinly sliced green starfruit and various other wild herbs, truly elevates the flavor of the dish.
ENJOYING
The Nam O raw fish salad comes in two types: Gỏi khô (dry salad) and Gỏi và (wet salad). Gỏi khô is a blend of tapioca flour and sesame.
Initially, fried rice was used, but tapioca flour has replaced it. The dry salad is rolled in rice paper with wild herbs and served with dipping sauce, and it can be enjoyed with grilled rice paper.
Gỏi và, on the other hand, features fish drained of excess moisture without tapioca flour. Crushed sesame, fish sauce, MSG, and cooled boiled water are added, and crushed peanuts are sprinkled on top. Diners mix the fish with herbs and dipping sauce in a bowl and savor the sweet, excellent fish and rich dipping sauce, complemented by the aroma of ginger, spicy chili, forest flavors of the herbs, and slices of tart green banana and sour starfruit.
Nam O raw fish salad is a local delicacy and a favorite among domestic and international visitors. Around ten households in Lien Chieu Ward, Da Nang, specialize in making Nam O fish salad to cater to the needs of locals and tourists.
DANANG CENTER FOR TOURISM PROMOTION
