‘Goi ca’ (raw fish salad) is considered a time-honoured speciality food in the Nam O fishing village of Da Nang’s Lien Chieu District. It is one of local special delious dishes that can’t be missed when you are in Da Nang.

Freshly caught herrings are used to make ‘Goi ca’ Nam O

This dish has become popular among local residents and visitors because of its secret recipe which has been handed down through the generations.

It is said that until you have tried this simple yet appetizing delicacy, you cannot claim to have a thorough grasp of Vietnamese culinary art as it reflects life's ups and downs.

The dish is made from many kinds of fresh fish, including small herrings, sardines and anchovies. 

Fish fillets are carefully mixed with seasonings including spicy peppers, minced garlic, ginger, lemon, and vinegar.

More interestingly, they are then covered with roasted corn powder to make it medium rare.  This special cooking method helps to eliminate the uncomfortable smell of raw fish.

Raw vegetables are indispensable ingredients, making this nutritious dish even more delicious. These include mango leaves, polyscias fruticosa, and especially other colourful edible vegetables picked from local forested areas.

This dish is served with thinly sliced carambola, unripe bananas and chillies, soft rice papers, and a tasty dipping sauce. 

Of special note, the taste of the dish heavily relies on dipping sauce which feature the wonderful combination of condensed Nam O fish sauce, a little of boiling water, sugar, chillies and garlic. Eat this fish salad is specific to eat very fast and longer no longer.

The amazing mixture of the various flavours really gives a pleasant texture and a smooth aftertaste!

By trying this special dish in the Nam O fishing village itself, visitors will not only enjoy the quintessence of the traditional cuisine, but also experience the local hospitality and culture.

Delicious ‘Goi ca’ Nam O features the amazing mixture of the various flavours

Mr Le Huu Vinh, the owner of the namesake ‘Goi ca’ eatery at 960 Nguyen Luong Bang, said he and his wife embarked on selling this signature food in 2004 with only several millions of VND. At that time, the makeshift eatery was small in size with only 3 sets of simple tables and chairs.

Despite harships, Vinh held the strong belief that his business would successful as he owned the secret recipe which had been handed down from his mother, a native of the Nam O coastal village.

Thanks to his great efforts and determination, Vinh’s ‘Goi ca’ eatery has affirmed its stature as one of the most popular in the village.

In recent years, “Goi ca” Nam O has made it mark in the menu of restaurants in the coastal central region and highlands, as well as bustling Ho Chi Minh City.

Mr Truong Van Do, a resident in the Nam O village, expressed his hope that, in addition to ‘goi ca’ and ‘ nuoc mam’ (fish sauce), an eco-tourism area would be developed in Nam O in the future, hereby making the coastal village more inviting to visitors from both home abroad.

Vice Chairman of Hoa Hiep Nam Ward People’s Committee Dang Van Kien said, in the coming time, once the tourist sites of Xuan Thieu and Nam O make their debut, the ward localities will issue policies and take effective measures to further advertise the locally-made specialilies.