“Goi ca” (raw fish salad) is considered a speciality food in the Nam O fishing village of Da Nang’s Lien Chieu District.  This dish has become popular among local residents and visitors because of its secret recipe which has been handed down from generation to generation.  It is said that until you have tried this delicacy, you cannot claim to have a thorough grasp of Vietnamese culinary art.

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

“Goi ca” Nam O

Raw vegetables are indispensable ingredients, making this nutritious dish even more delicious.  These include mango leaves, polyscias fruticosa, and 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.  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.

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