Jellyfish noodles
When mentioning the most famous specialties of Nha Trang, we must immediately mention jellyfish noodles. Jellyfish noodles in Nha Trang are famous for the jellyfish caught right in the Nha Trang sea: the type of jellyfish as small as a finger, opaque white, thick-walled, and most delicious in early summer.
The broth of this jellyfish noodle dish is also more special than other dishes, made entirely from fish and ingredients from the sea, not using pork bones and using very limited spices. Thanks to that, Nha Trang jellyfish noodle dish is sweet and not greasy. To make Nha Trang jellyfish noodle dish the most delicious, you should eat it with chopped raw vegetables, lemon and chili while the broth is still hot to get the right taste.
Squid pancake
Nha Trang squid pancakes are available in many places in the city from luxury restaurants to small street stalls, so diners can easily find them to enjoy. Banh xeo in general and banh xeo muc in particular require a hot stove, small pans, flour, shrimp, squid, green vegetables, and dipping sauce to create a delicious and attractive dish.
It is called Nha Trang squid pancake because the main characteristic is Nha Trang squid. The squid must be fresh squid (squid with eggs) brought home and washed, the shrimp washed, heads and tails removed. Nha Trang squid is small, only the size of a fingertip, and the length is only half or equal to an adult's finger, so it is very suitable for making cake filling.
Banh Can
Banh Can is a popular dish in the South Central and Southern regions. In Nha Trang, Banh Can has a variety of fillings, but the most popular is still seafood.
Nha Trang Banh Can is made in a similar way to Banh Khot, but the only difference is that Banh Can uses grilled rice flour (rice is soaked with dried cold rice, ground into flour and then diluted). Then, you just need to pour the rice flour onto a clay mold with a thin layer of oil on top, then add the filling and wait for it to cook.
Banh can is also served with raw vegetables and dipping sauce as usual. But the dipping sauce here includes many types: sometimes it is diluted fish sauce with garlic and chili, sometimes it is braised mackerel sauce, sometimes it is also added with fish sauce or meatballs to make it more flavorful. This is one of the delicious dishes of Nha Trang that is loved by many diners.
Mai fish salad
Mai fish is as big as a thumb, has a smooth, flat body, looks a bit like anchovies but has no scales, vertical stripes, sweet meat and very little fishy smell. This type of fish is almost only used to make a famous dish called Mai fish salad. Mai fish salad is a famous dish that is not available in all coastal areas. In Nha Trang, Mai fish salad is a dish that many people often choose to treat guests.
There are many ways to make raw anchovies. You can use tamarind, lemon, sour star fruit, vinegar or sour star fruit to squeeze. The fish meat after squeezing sour will change from clear white to ivory white, opaque. At this point, the anchovies meat is cooked, the maker will mix it with rice powder (usually made from roasted and finely ground soybeans) and sprinkle it evenly on top. Thinly sliced onions, julienned ginger, herbs such as Vietnamese coriander, basil, coriander, perilla, fish mint, mint... cut into strips and mix well with the fish, season to taste and it's done.
The most decisive factor for the salad is probably the dipping sauce. Many people often carefully boil the bones of anchovies to make a sweet dipping sauce. Add the rice bran to the fish bone broth, cook until thick, let cool, mix with a little minced meat and fish sauce, chili, garlic, lemon, sweet and sour in the right proportions to create a bowl of dipping sauce for the salad with the right taste.
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