The unique and intricate preparation of “Goi Nhech” (Nhech Salad) is not the only thing that attracts diners; it’s also the dish’s rich nutrition and distinct, savory flavor. Let’s explore this special salad together!
1 What is Goi Nhech?
Nhech fish salad is made from a unique fish found in coastal areas
Nhech is a fish that thrives in a variety of water conditions, from brackish to freshwater marshes near the sea. It has a slippery, eel-like body that can grow up to 70-100cm in length. Nhech fish are strong, aggressive, and challenging to catch, which contributes to their high price tag of VND 500,000-600,000/kg.
Preparing Nhech salad is a meticulous process. First, the fish’s slimy exterior is cleaned with a mixture of salt, ash, sand, and bamboo leaves. Then, the meat is carefully and swiftly deboned to ensure the flesh remains intact and free from bone fragments. The fish is then sliced, marinated in fresh lime juice, and mixed with roasted sticky rice flour (thính) to create a unique texture and flavor.
Tràng Cát Nhech Salad is one of the five most famous salads in Vietnam
Today, Nhech salad is considered a culinary specialty in several provinces along the Gulf of Tonkin, including Thai Thuy (Thai Binh), Kim Son (Ninh Binh), and Nga Son (Thanh Hoa). Notably, Tràng Cát Nhech Salad from Hai Phong has been recognized by Vietkings, a Vietnamese record organization, as one of the five most famous salads in the country.
2 Side Dishes and Accompaniments for Goi Nhech
Nhech fish salad is served with a variety of unique herbs and leaves
To enhance the flavor of Nhech salad, it is typically served with various herbs and leaves such as perilla, star fruit, balsam pear, basil, cinnamon, cúc tần, centella asiatica, and green banana, to name a few. The choice of leaves may also vary depending on personal preference and regional availability. For instance, some regions add star fruit and green bananas to the salad for a unique twist.
Nhech salad is traditionally wrapped in sung leaves and dipped in a special sauce
The signature flavor of Nhech salad is enhanced by “cheo”, a divine dipping sauce made from ground or pureed Nhech fish bones. When eating, the salad is placed on a sung leaf, wrapped into a cone shape, and dipped into the cheo sauce. Finally, it is mixed with fermented rice (mẻ) and cooked, creating a harmonious blend of flavors and textures.
The initial bite of Nhech salad may seem unusual, but it quickly gives way to a burst of contrasting flavors and textures: the chewy and crispy fish, the rich and fatty dip, the fragrant and spicy ginger and chili, and the unique flavors of the various herbs and leaves. It’s a culinary experience that will leave a lasting impression.
There you have it! We’ve unveiled the secrets of this intricate and special salad. Now, gather your friends and indulge in this humble yet flavorful, savory, and captivating dish!
