The Ultimate Guide to Gỏi Nhệch: A Culinary Adventure Like No Other

As a renowned delicacy of Nga Son's coastal region, the intricate herring salad has enticed countless food enthusiasts to Thanh Hoa in pursuit of a sublime culinary experience.

0
53

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!

Frequently asked questions

Goi Nhech is a traditional Vietnamese dish that originates from the southern region of the country. It is a type of salad or slaw made with a unique ingredient: jellyfish.

To make Goi Nhech, you first need to prepare the jellyfish by cleaning and soaking it in water to remove any salt or preservatives. The jellyfish is then cut into thin strips and mixed with a variety of vegetables, herbs, and spices. Common ingredients include shredded green papaya, carrots, coriander, mint, chili peppers, and shallots. The dish is dressed with a tangy and slightly sweet vinegar-based dressing, often made with fish sauce, sugar, and garlic.

The key ingredients in Goi Nhech are jellyfish, green papaya, and the vinegar-based dressing. Jellyfish provides a unique crunchy texture and a mild flavor that absorbs the flavors of the other ingredients. Green papaya adds a crisp, refreshing taste and is a good source of vitamins and fiber. The dressing brings all the flavors together, providing a balance of sweet, sour, and savory notes.

There are some variations of Goi Nhech depending on regional preferences and availability of ingredients. For example, in some regions, they might use shredded green mango or cucumber instead of papaya, or add in other herbs like basil or perilla leaves. A similar dish is Goi Ca, which is a Vietnamese fish salad that also uses a similar vinegar-based dressing but replaces the jellyfish with fresh fish.

Goi Nhech holds cultural significance in Vietnam, particularly in the south where it is a popular street food and a staple at festivals and celebrations. It is believed to have originated from the coastal regions, where jellyfish is abundant, and has been a part of Vietnamese cuisine for centuries. The dish showcases the Vietnamese love for fresh ingredients, bold flavors, and creative use of seafood.