Raw Fish Salad (Gỏi cá mai)

Raw Fish Salad (Vietnamese: Gỏi cá mai), a traditional Vietnamese salad, originates from the central coastal regions and is particularly renowned in Vung Tau and Nha Trang. The salad features fresh deep herring or white sardine (cá mai) as the star ingredient, known for its scaleless nature and milder aroma compared to other fish varieties.

In addition to the flavorful fish, gỏi cá mai incorporates a medley of ingredients such as tamarind, sour star fruit, peanuts, lime water, vinegar, roasted soybeans, garlic, onions, perilla, and cilantro. These elements are expertly combined, resulting in a harmonious blend of flavors and textures. To enjoy the salad, it is traditionally served with rice paper for wrapping and a tangy dipping sauce prepared with fishbone broth, adding a sweet and sour note to complement the dish.

It is worth noting that preparing gỏi cá mai requires considerable time and effort, as the bones of the deep herring need to be meticulously removed. This meticulous process showcases the care and dedication put into the dish, often making it a special treat reserved for guests, symbolizing warm hospitality and showcasing the culinary prowess of the host.