Wuloru.info – Locals use mackerel caught in Nam O fishing village to prepare both wet and dry fish salads—a must-try specialty when visiting Da Nang.
The Nam O fish salad is named after its origin in Nam O fishing village, which has a history of several hundred years. Located at the mouth of Cu De River, at the foot of Hai Van Pass in Lien Chieu District, Da Nang, the village is about 15 km from the city center. Travelers heading north or south along National Route 1A can stop by Nam O fishing village to enjoy this renowned fish salad.
In the past, Nam O fish salad was a dish reserved for fishermen in Da Nang, with locals preparing and consuming it within their families. Over time, the dish was commercialized and became a specialty with two types: wet and dry fish salad. The fish used for the salad can include sardines, anchovies, and other varieties, but mackerel, with its sweet and firm flesh, is the most suitable. Mackerel from the Nam O sea is available year-round and is caught fresh daily. Large mackerel, about the size of two fingers, are cleaned, heads removed, filleted, and cut into small pieces.
For the dry fish salad, the mackerel fillets are partially cooked with vinegar and lime, then drained before being mixed with toasted rice powder and seasonings. The fish juice is boiled, with the addition of high-quality Nam O fish sauce, chili powder, tapioca flour, monosodium glutamate, and crushed peanuts to create a thick, tangy, and savory dipping sauce. The drained fish meat is mixed with spicy seasonings like chili and ginger to remove any fishy smell, and toasted rice powder is added for color, along with toasted sesame seeds to enhance the aroma.
The wet fish salad is prepared similarly to the dry version, but instead of mixing the fish with rice powder, it is mixed with a spicy broth made from Nam O fish sauce, a bit of ginger, garlic, chili, and sugar for a balanced flavor. The sweet and fresh mackerel absorbs the spicy broth, enhancing its flavor.
The dish is enjoyed simply with toasted rice crackers and fresh herbs. In addition to common herbs like lettuce, bean sprouts, and shredded banana flower, Nam O locals use wild herbs like betel leaves and long coriander, along with fruits such as wild bananas, green mangoes, cucumbers, and starfruit, sliced thinly.
When eating, diners place the fish salad and broth into a bowl, then add toasted rice crackers and various fresh herbs before mixing and enjoying. The sweet mackerel, spicy and aromatic broth with galangal and chili, the tangy green banana, sour mango and starfruit, and the crunchy sweetness of the herbs come together to create a memorable dish of Da Nang.
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