Gỏi Cá Nam Ô (Classic Fish Salad)
Món truyền thống · Vietnamese
A quintessential Central Vietnamese delicacy, Gỏi Cá Nam Ô features thinly sliced raw fish marinated in a flavorful blend of spices and lime, served with a vibrant array of fresh herbs, rice paper, and a special dipping sauce.
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Nguyên liệu
- Fresh white fish fillets (e.g., tilapia, snapper)500g
- Lime juice100ml
- Fish sauce50ml
- Minced garlic2 tbsp
- Minced shallots2 tbsp
- Chili peppers, thinly sliced2-3
- Galangal, finely grated1 tbsp
- Lemongrass, finely minced1 tbsp
- Fresh mint leaves1 cup
- Fresh basil leaves1 cup
- Fresh perilla leaves (Tía tô)1 cup
- Fresh lettuce leaves1 cup
- Rice paper wrappers1 pack
- Roasted peanuts, crushed50g
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Prepare the fish: Ensure the fish is very fresh. Slice it thinly against the grain. Place the slices in a bowl.
- 2
Marinate the fish: In a separate bowl, whisk together lime juice, fish sauce, minced garlic, minced shallots, sliced chili peppers, grated galangal, and minced lemongrass. Pour this marinade over the fish slices. Gently toss to coat. Let it marinate for at least 20-30 minutes in the refrigerator.
- 3
Prepare the accompaniments: Wash and arrange the fresh herbs (mint, basil, perilla, lettuce) on a platter. Have the rice paper wrappers ready, along with crushed roasted peanuts.
- 4
Prepare the dipping sauce (Nuoc Cham): Mix fish sauce, water, lime juice, sugar, and minced garlic/chili to taste. Adjust to your preference.
- 5
Assemble and serve: Arrange the marinated fish slices on a serving platter. Serve immediately with the fresh herbs, rice paper wrappers, crushed peanuts, and dipping sauce. To eat, dip a rice paper wrapper in water, layer with herbs and fish, roll up, and dip in the sauce.
