One afternoon, traveling to Sam Son, instead of passively calling an electric car to eat like before, we decided to explore by ourselves by searching on Google and found out that Thanh Hoa has a specialty called Nga Son Eel Salad, which was voted by the Vietnam Record Organization and Top Viet Nam Organization as one of the 100 best specialties in the country in 2021. From here, we learned more, in Sam Son there is Vu Bao restaurant (right at the main gate of FLC) famous for this dish and that is the reason that urged us to experience it.
Vu Bao Restaurant (Sam Son) at night.
When we arrived, Vu Bao restaurant was sparkling under the electric lights strung everywhere. Different from the grandeur of the high-rise restaurants and hotels along Ho Xuan Huong Street, Vu Bao has both modern infrastructure and poetic beauty thanks to its elaborate and splendid decoration, very suitable for those who want to find a space to eat, relax and "check in" for virtual life.
As soon as we entered the gate, we were greeted by the friendly smiles of the receptionists in their soft ao dai. They invited us to choose a table and poured us cold glasses of water before introducing the menu.
To make delicious Goi Nhech, in addition to the vegetables and spices, there also needs to be a dipping sauce called Cheo.
Although I chose a table on the first floor, out of curiosity, I went to all 4 floors of Vu Bao restaurant. Each floor has its own design, but each floor is decorated with flower pots and ornamental plants, creating a harmonious, friendly space that easily moves the emotions of diners after tiring days of hot weather. Especially, there are outdoor dining tables on all floors, so diners can blend with nature and enjoy the dreamy night view of the city. That is also the reason why I always like Sam Son when the lights are on because it feels strangely relaxing and leisurely, especially when enjoying delicious dishes in an elegant, airy space with fresh breezes coming from the vast ocean.
Returning to the dining table with the selected menus, my family and I were excited about the specialty Goi Nhech because unlike the salads we had eaten before, the dipping sauce of this dish seemed very different. It was called Cheo, made from the bones of the eel combined with pork belly and dozens of spices, giving it a very unique flavor, sour, sweet, fatty; fatty, salty, light... In general, it was rich and delicious, especially when eaten with salad and vegetables and spices, so here people also call this specialty Cheo Nhech for that reason. However, the problem was that we did not know how to roll this dish neatly, so when we ate it, it was all messy. As a result, because we loved the flavor of Cheo, family members kept using rice paper to eat continuously, so in no time the whole bowl of Cheo was gone. Seeing that, the restaurant manager immediately brought out another bowl of hot Cheo and skillfully wrapped fig leaves into a funnel, then put ginger, onions, lemongrass, chili..., various herbs such as chrysanthemum, perilla, basil... and a few strands of Goi inside, and finally put a spoonful of Cheo on top to give to each guest to enjoy. When it was my turn, I could clearly feel the cool, sweet and chewy taste of the Goi mixed with all kinds of spices, causing the neurons to expand, bringing many indescribable emotions. The manager also revealed that "it is better to eat Goi Nhech with Cheo while it is still hot", so when she saw us confused, she did not hesitate to wrap up the entire plate of Goi on the table before continuing to do her job.
We were given Goi Nhech salad by the staff of Vu Bao restaurant in a funnel made of fig leaves, making the dish look much more attractive.
Very satisfied with the attentive service of the staff at Vu Bao restaurant and even more attached to the Cheo Nhech dish here, so when leaving, passing the fresh seafood tank, we were curious to see what the eel looked like that the ancients praised as "Chicken bird, Eel fish" (meaning that among birds, chicken meat is the most delicious and among fish, Eel is the leading specialty). It turned out that it was a type of fish that looked very similar to eels but was longer and bigger. They were transported from the coastal area of Nga Son district (where the famous Eel salad originated) so the meat was sweeter and more fragrant than that from other regions.
The eel is raised in a seafood tank by Vu Bao restaurant. When alive, it looks very similar to an eel.
Before getting in the car to leave, I did not forget to ask the receptionist to take a photo of me and my family as a souvenir. Looking at the words Vu Bao Restaurant sparkling in the frame, I wondered: "Why is it that although it is a famous specialty of Thanh Hoa, only Vu Bao restaurant chooses Nga Son Eel Salad as its signature dish while the menus of restaurants and hotels in Sam Son do not have it?". At this time, the receptionist happily explained: "Because the owner of Vu Bao restaurant is originally from Nga Son, he has the secret to making delicious Eel Salad and wants to promote his hometown's specialty, so he makes Eel Salad as his main dish. That is also the reason why, in addition to the first business establishment in Nga Son, Vu Bao now has 7 restaurants in and outside the province (including in Sam Son) and all have the signature dish of Eel Salad".
After enjoying Goi Nhech at Vu Bao restaurant, most diners tend to come back, especially male guests who love to enjoy unique and strange dishes.
So that's it, now I understand why Nga Son Eel Salad is the culinary quintessence of Thanh land. It is not only the crystallization of meticulousness, sophistication and creativity in the way of preparation, but the dish also carries a strong sense of love, so once enjoyed, people's hearts cannot help but remember it, hard to forget.
Happy Tomorrow
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