4 delicious fish salad dishes along the Vietnamese coast 2
Each different sea region has its own unique types of fish, coastal people catch and process them into rustic salads.
Herring salad
Photo: Huynh Nhi
This is a rustic fish salad in Phu Quoc, highly appreciated by diners and considered a must-try specialty when coming to the pearl island of Kien Giang province.
The processor must choose fresh fish so that the meat is fragrant, sweet and fatty, and less fishy.
When enjoying, diners take a thin piece of rice paper and add raw vegetables, cucumber, and fish salad, then roll it up firmly and serve it with sweet and sour dipping sauce.
Opaque fish salad
Photo: Tuy Phong
This is a specialty of coastal areas such as: Loc Ha, Nghi Xuan, Thach Ha… in Ha Tinh.
Fish to make salad is cleaned of scales, head removed, cut along the body to get the meat and then marinated with lemon juice for 15-30 minutes.
Mai fish salad
Photo: Tran Ha
This dish can be easily found in restaurants or popular eateries in Nha Trang, Khanh Hoa.
Fish chosen for salad must be very fresh, cleaned, deboned and patted dry.
A delicious fish salad dish must have the mild sour taste of lemon, the spicy taste of chili, and the natural sweetness of the fish combined with the characteristic fish sauce flavor in the dipping sauce and the coolness of the raw vegetables.
Fish salad
Photo: @thuythuy167/Instagram
Not only does it have high nutritional value, the fish salad in Nga Son, Thanh Hoa is also especially attractive because of its sweet, chewy taste and unique packaging.
The meat is sliced very thinly, squeezed with fresh lemon, squeezed dry, marinated with spices and mixed with mushrooms.
The dish has a unique way of rolling the salad, using fig leaves or guava leaves as a cover and then arranging leaves of your choice such as apricot leaves, basil, Chinese coriander, polyscias fruticosa, pennywort, mint… rolled.
