For nearly 2 years, Muoi Rau restaurant at 12 Pham Ngoc Thach, Hai Chau District has gained high popularity among Da Nang seafood connoisseurs due to its extensive menu and fresh seafood caught directly from the sea by the owner of Muoi Rau with the "delicious - nutritious - cheap" criteria.

A fresh sashimi made from fish caught by Muoi Rau’s owner. Photo: H.L

The restaurant offers a variety of cooking recipes ranging from boiled, steamed, stir-fried, grilled dishes as well as sashimi and salads to seafood addicts.

In particular, herring salad and pike conger salad made from fresh fish, combining vegetables and spices such as cloves, ginger, figs, green bananas, star fruit with ginger and chilli dipping sauces which are marinated with the exact recipe and ratio are Muoi Rau’s specialities.

In addition, Muoi Rau is not only a restaurant but also a place frequented by many pro fishermen whenever they get fresh seafood. They come here to enjoy delicacies from what they caught and even sell them for locals in need around here.

Pro fisherman Muoi Rau knows clearly how to cook different kinds of fish with its own recipe to bring the best flavorful dish to all diners. For example, the Unicorn filefish feature soft, healthy flesh, so that it brings tasty flavor when eating raw, cooking with turmeric sáuce or grilling on charcoals.

Goatfish is best to be deep-fried and eat with ginger sauce; Grouper is made into sashimi, steamed or cooked as porridge.

Most kinds of fish such as grouper, cobia, halibut, cotton fish, porcupine puffer, Selachium, squid are brought back to his restaurant by its owner after his night floating at sea. Therefore, he always suggests his diners choose sashimi with a little mustard, a little lemon, pickled ginger and perilla leaves, or salad to enjoy all the delicious and quality sweet taste from fish’s flesh.

The restaurant is temporarily closed due to COVID-19 stricter restrictions in Da Nang, and will open daily following permits issued by the municipal government to welcome diners.

Reporting by HUYNH LE- Translating by T.VY