Nam Ô's Affordable yet Elegant Trich Fish Salad

While exploring the scenic beauty of Nam Ô village in Đà Nẵng, visitors with a penchant for culinary adventures must not miss the renowned Trich Fish Salad, a gastronomic delight among the locals.

Indulge in the Culinary Charm of Nam Ô with the Budget-Friendly Trich Fish Salad

A plate adorned with the pristine white of fish meat, the vibrant green of fresh vegetables, and complemented by thinly sliced ripe red chili, presents an irresistibly appealing sight. The dark yellow dipping sauce on the side adds an inviting touch.

Nestled by the shores of Nam Ô beach, beneath the majestic Hải Vân Pass and now part of Hòa Hiệp Ward, Liên Chiểu District, Đà Nẵng, Nam Ô village is an ideal habitat for various types of fish, with the most common being ricefish and Trich fish.

As the sun rises above the sea, the fishermen of Nam Ô village eagerly bring ashore buckets of fresh ricefish and Trich fish, creating a bustling and picturesque scene.

After the catch, a portion of the fish goes to city markets through traders, while the majority is left for the locals in the village. From here, ricefish heads to fish sauce factories, and Trich fish is destined for the creation of the famous Trich Fish Salad, renowned far and wide.

Food enthusiasts, when visiting the Gỏi eateries in Nam Ô, often opt for two varieties: dried fish salad and wet fish salad. The true essence of the coastal Đà Nẵng fish salad flavor is only fully appreciated when savoring both.

Although the end products differ, the preparation of wet and dried fish salads is quite similar, differing only in the final stages.

Firstly, the fresh fish undergoes a process of removing the head, guts, and tail, followed by scaling and thorough cleaning. A secret technique of the Nam Ô locals involves adding a pinch of salt and vinegar to the water during fish washing to eliminate any fishy odor, repeating until the water runs clear.

To ensure the fish is perfectly dry, a sharp knife is then used to cut along the fish's lateral line, extracting the meat from the dorsal region. The fish is then expertly sliced into thin layers, the thinner, the better.

The sliced fish must have meat on both sides and the portion along the central spine to ensure that when enjoyed, it delivers both a sweet taste and a crispy, firm texture of the fish meat.

Marinate thin slices of fish in a blend of ginger, garlic, spicy chili, seasoning powder, lime, rice vinegar, and lime juice. Mix thoroughly and soak the fish for about 10 – 15 minutes. Then, remove the seasoned fish, squeeze out excess liquid, and prepare for both dry and wet fish salad.

For the wet fish salad, add another round of a mixture of fish sauce, lime, chili, garlic, and ginger to the fish bowl. Before serving, sprinkle crushed peanuts and sesame seeds on top.

As for the dry salad, skip the fish sauce and mix the fish with a blend of rice paper, peanuts, and finely ground sesame seeds. The finely ground rice paper enhances the dryness, while sesame seeds and peanuts contribute richness and aroma.

To ensure both dry and wet Trich fish salads are bursting with flavor, a top-notch dipping sauce is an absolute must.

Slice ripe tomatoes and stir-fry them in hot peanut oil until tender. Remove from heat and let the tomato sauce cool before adding it to a bowl of tangy Nam Ô fish sauce. Then, mix in finely ground roasted peanuts until the fish sauce is rich and textured.

Equally enticing as the star of the fish salad is the wild herb basket. Leaves of guava, wild betel, mango, starfruit, dill, basil, mint, and more, gathered from the mountains at the foot of Hải Vân Pass, are combined with a touch of cucumber, mango, and bitter banana for an intensified flavor.

When indulging, place the herbs on the side of the rice paper, place the fish salad on top, roll it up, dip it generously in the dipping sauce, and bring it to your mouth – savoring the flavors with each delightful bite.

Trich Fish Salad, inherently healthy and nutritious, cleverly combines with wild herbs, making it an effective remedy for boosting health.

Initially, only a few families in Nam Ô engaged in making fish salad, but gradually, numerous eateries emerged, consistently bustling with customers.

Perhaps locals choose fish salad as an opportunity for heartfelt conversations, or travelers passing through from the South to the North wish to experience the unique flavor.

One thing is certain – once you've tasted the Trich Fish Salad here, you will undoubtedly remember it forever, eagerly anticipating the chance to return for another culinary delight.

By Thanh Ly/Tuoi Tre News

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Reference: Travel guide from Mytour