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Every region throughout the S-shaped country has its own unique fish salad recipe. Let's explore 9 mouthwatering fish salad variations from different areas of Vietnam.
Salmon Fish Salad
Salmon, commonly raised in the northern mountainous regions such as Sapa and Moc Chau, is used in a variety of dishes including salads, grilled, fried, hot pot, shredded, and smoked. Among them, salmon salad is particularly beloved. The dish features vibrant orange salmon flesh that is firmer than imported salmon. It is served fresh or marinated with lime juice, paired with mustard greens, and dipped in soy sauce or mustard.
Snakehead Fish Salad
Snakehead fish salad originates from the humble region of Nga Son in Thanh Hoa. The snakehead fish has a long, eel-like body and slippery skin. Preparing this dish requires meticulous effort. The fish, after being filleted, is mixed with finely ground galangal and thinly sliced lemongrass. Rice powder is usually kept separate and added when serving. This salad is traditionally eaten with 'cheo,' a dipping sauce made from mashed fish bones mixed with pork belly, fermented rice, eggs, and simmered until thick. The sauce has a deep red color, rich consistency, and savory flavor.
Fish salad must always be served with plenty of herbs, such as fig leaves, pennywort, Vietnamese coriander, cilantro, perilla, and mint, among others. The fig leaves are used to wrap the herbs in a cone shape, and the fish is placed inside. Then, the dipping sauce, known as cheo, is poured over, followed by chili, shallots, galangal, and lemongrass. The combination creates a truly unique and appealing dish.
Lục Fish Salad
Catfish Salad
Catfish salad is a simple yet beloved dish from Kiến Xương, Thái Bình. The fish used for the salad must be fresh, live, and firm. The catfish is thinly sliced into pieces about 2-3 cm long, then cleaned. After slicing, the fish is immediately mixed with finely ground galangal to remove the fishy smell. The dish is served with a sour fermented rice vinegar dipping sauce, made from minced pork belly, fragrant sour rice, ground galangal, and spices, slow-cooked over charcoal for several hours, then mixed with roasted peanuts. This salad is best enjoyed with a variety of leaves, such as dill, fig leaves, mung tree leaves, fish mint, and guava leaves.
Frog Fish Salad
The frog fish has a long body, smooth dark brown skin with a silvery sheen. The fish is sliced along its body, with the meat removed from both sides. It is then soaked in ice for about 10 minutes, followed by marinating in lime juice for 15 minutes. Once the fish turns white, it is drained thoroughly. Then, it is mixed with a sweet-salty lime fish sauce, combined again with onions, green mango, fresh herbs, roasted peanuts, starfruit, and grilled rice paper. The dish is served with a side of fish sauce with chili, garlic, lime, and sugar for dipping.
Mai Fish Salad
This delicious fish salad is popular in the Central Coast region of Vietnam. Mai fish has a translucent body, with firm, crisp, and sweet flesh. The fish is cleaned, boned, and dried before being marinated with tamarind, lime, and vinegar. The fish meat, after being marinated, turns from a transparent white to a creamy white color. The fish is then mixed with thinly sliced onions, julienned ginger, Vietnamese coriander, basil, cilantro, perilla, fish mint, sesame seeds, and fried shallots. It is often eaten with grilled rice paper or shrimp crackers for extra texture.
Tuna Fish Salad
Tuna dishes are popular in Bình Định and Phú Yên. Among them, tuna fish salad and tuna eyes are particularly favored. The tuna is sliced into thick pieces about 1 cm wide and chilled. The fish is then dipped in soy sauce and mustard, served with green vegetables like lettuce, ginger, basil, and cilantro.
Nam Ô Mackerel Fish Salad
Mackerel from the Nam Ô coastal area is available year-round and is caught daily. The larger mackerel, about the size of two fingers, is cleaned and the flesh is cut into small pieces. After filleting, the fish is lightly cooked with vinegar and lime, then drained thoroughly. The leftover liquid is boiled with fish sauce, chili powder, cornstarch, and crushed peanuts to create a dipping sauce for the salad. The drained fish is then mixed with chili, ginger, toasted rice powder, and toasted sesame seeds. The dish is served with grilled rice paper, lettuce, bean sprouts, shredded banana blossoms, herbs, wild betel leaves, green mango, and starfruit.
Phú Quốc Mackerel Salad
Mackerel salad is a popular dish in Phú Quốc, where the preparation is quite meticulous. Fresh fish must be chosen to ensure a fragrant, rich texture. The fish is deboned, keeping only the flesh from both sides. Thinly sliced onions, shredded carrots, grated coconut, golden-fried minced garlic, and cilantro are mixed with the mackerel along with a sour dressing. The dressing is not made with lime juice but with vinegar fermented from ripe guavas, and seasoned with salt and sugar. The dish is accompanied by a dipping sauce made from minced chili garlic, ground peanuts, and high-quality Phú Quốc fish sauce.
According to Mytour.vn
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Source: Travel guide by Mytour.vn
Mytour.vnNovember 18, 2024
