Nam O is a small fishing village located just over 10 kilometers north of Da Nang’s city center. Its famed goi ca trich (herring salad) is so delicious that many have dubbed it Vietnam’s own version of sashimi.

You may wonder why this herring salad is especially renowned in Nam O but not elsewhere. The answer is surprisingly simple, and once explained, it wins nods of agreement from even the pickiest eaters: the dish is made using incredibly fresh fish, caught early each morning. These herring, known locally as ca trich mai, are prized for their tender, sweet meat.

Seasoned food lovers visiting Nam O often order both variations of the dish: the dry and the wet version. Only by savoring both can one fully appreciate the layered, nuanced flavors of this coastal delicacy.

Beyond the fish itself, the dipping sauce is what sets Nam O herring salad apart. It follows a unique recipe: before marinating, the fish is pressed to extract liquid.

This juice is then simmered and blended with locally brewed nuoc mam Nam O (Nam O fish sauce), chili, galangal, tapioca starch, and a medley of other spices.

Adding toasted sesame seeds and crushed peanuts elevates the sauce with a fragrant, nutty richness.

To enjoy the dish the traditional way, a vibrant platter of herbs is essential. It includes wild leaves like coc rung (forest ambarella), tram leaves, lettuce, bean sprouts, banana blossom, green mango, and bitter banana.

The method is simple: layer herbs on rice paper, top with herring salad, roll it up, and dunk it in the rich, aromatic sauce.

Add a slice of chili and garlic, then take a bite. Each mouthful is a burst of flavors - fresh, spicy, savory - and it's hard not to sigh with satisfaction.

Goi ca trich Nam O must be enjoyed in Nam O itself, beneath the towering clouds of Hai Van Pass - only then does it feel truly authentic.

PV