Goi Ca Nam O originates from the Nam O fishing village, Da Nang, prepared from fresh herring, cleaned, filleted, and mixed with spices such as ginger, galangal, garlic, and chili. The dish has two types: dry salad, where the fish is mixed with thinh (roasted rice powder) and roasted sesame; and wet salad, where the fish is soaked in seasoned fish sauce. When enjoying, diners wrap the fish with various wild herbs like la coc, lanh nganh, la tram, la dung in rice paper, dipping it with a special sauce made from fish broth, Nam O fish sauce, and crushed roasted peanuts, creating a unique harmonious flavor.
