Exploring Danang: Indulge in the Famous Nam O Fish Salad

Select fish larger than your finger, remove head, tail, and gut, rinse with a bit of salt and vinegar to remove the fishy smell. Remove bones, split the fish body in half, cut into small pieces, drain excess water, then marinate with spices, especially cannot miss authentic Nam O fish sauce.

The fish broth is kept to make dipping sauce, which is also the crucial element creating the distinctive flavor of Nam O fish salad.

Nam O fish salad comes in two types: dry and wet. Dry salad is usually for those who are new to this dish, while wet salad is richer in flavor for experienced eaters.

Spices for marinating fish include ginger, galangal, finely chopped garlic, and toasted rice powder. For dry salad, fish is mixed with the ginger, galangal, garlic, finely chopped chili, lime, rice vinegar mixture, then left to marinate for about 10 minutes before transferring to a plate.

Sprinkle toasted rice powder evenly on the fish – it is believed to have antibacterial effects on raw fish. Toasted peanuts and sesame seeds bring out a fragrant aroma, crush them and mix with the fish along with grilled rice paper crumbs. Rice paper makes the fish drier, while sesame seeds and peanuts enhance the richness and aroma...

The method of marinating for wet salad is similar to dry salad but the fish, after marinating, is soaked in a bowl of fish sauce, making it richer in flavor.

Thin slices of pinkish-white fish meat, enticing to the eyes at first glance, beckoning to be savored with chopsticks immediately.

The Nam O fish salad is truly delightful when paired with a variety of greens such as lettuce, coriander, mint, fish mint, cucumber, banana blossom, and star fruit, especially wild greens like young mango shoots, galangal leaves, guava leaves, sim leaves, and nganh ngach leaves...

All wrapped in rice paper, dipped in a thick, savory sauce. The Nam O fish salad seems to encapsulate the rich flavors of the sea, the forest, and the genuine affection of the Nam O coastal villagers; one taste and it's unforgettable...

Source: Doanhnhansaigon.vn

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Reference: Mytour Travel Handbook