Craving for the Exquisite Nam O Fish Salad in Da Nang

The coastal region of Da Nang has long been abundant in specialties, leaving both locals and tourists longing for a taste of its delicacies. One of the most delicious seafood dishes from this area is the Nam O Fish Salad!

Craving for the Exquisite Nam O Fish Salad in Da Nang

Along the lengthy S-shaped coastline, various types of seafood are creatively crafted into delicious and nutritious dishes. Among them, seafood salad is particularly popular, showcasing the coastal cuisine vividly.

The Nam O Fish Salad originates from Nam O fishing village, located about 10km from the city center, at the mouth of the Cu De River, beneath the Hai Van Pass. The fishing village catches fresh live fish, resulting in fresher and more delicious fish salad.

In the past, fish salad was reserved for fishermen, but it has become more common in coastal households over time. Fish used for the salad can include anchovies, ponyfish, or sardines... but the most suitable is still sweet anchovy.

Fishing for Sweet Anchovies in the Early Morning

Nam O Fish Salad is divided into two types: dried fish salad and wet fish salad, each with different preparation methods despite being made from the same ingredient. Dried fish salad, after preparation, is left to dry, then softened with vinegar, lime, mixed with roasted peanuts, sesame seeds, grilled rice paper...

For wet fish salad, after cleaning, the fish are marinated with ginger, galangal, minced garlic, and chili before soaking in broth instead of mixing with roasted peanuts. The broth is made from pure Nam O fish sauce, a little ginger, garlic, chili, and sugar to balance the flavors.

To enhance the flavor, the dipping sauce is indispensable. Before marinating, fish are squeezed to extract juice, then boiled and mixed with Nam O fish sauce, chili, galangal, cornstarch... When served, the dipping sauce is garnished with crushed peanuts, fragrant sesame seeds, adding richness to the Nam O Fish Salad in Da Nang.

When served, the dish is complemented with a basket of fresh wild vegetables. Some accompanying leaves include: wild betel leaf, forest coc, elephant ear leaf, water lily leaf... These leaves often grow at the foot of the Hai Van Pass. Additionally, leaves of starfruit, perilla, lettuce, ginseng, bean sprouts, cucumber, corn, mango, bitter banana, star apple, cucumber... are also added.

After arranging the fish salad on the table, there are two ways to enjoy it. One is to place fish and vegetables on a thin rice paper, roll it up, and dip in the dipping sauce. The second way is to mix all ingredients together, add dipping sauce, and eat with grilled rice paper.

Indulge in the flavors of Nam O fish salad from Da Nang, showcasing the essence of the sea in the culinary delights of the coastal city. When you step foot here, dare to savor this dish once to cherish memories of this sun-kissed land! Contact Mytour to book the best-priced Da Nang tours in the market!

As stated by Mytour

***

References: Mytour travel guide