Flying fish egg salad is available in every province in the Central region, but flying fish egg salad in Quang Nam has the flavor of the ocean mixed with traditional herbs such as Vietnamese coriander, shallots, etc., so it has a very unique flavor.
Flying fish roe salad with many eye-catching colors and great flavors
Flying fish egg salad used to be a rustic dish from the sea, but now it has become a specialty dish for many tourists when coming to Quang Nam.
If you come to Quang Nam - Da Nang in early summer, remember to enjoy flying fish egg salad, served with Tuy Loan or Dai Loc crispy grilled rice paper, there is nothing better.
No need to go to fancy restaurants to enjoy it, everyone can buy fresh flying fish eggs from seafood dealers to take home and process for about 500,000 VND per kilo of fresh eggs.
Delicious flying fish egg salad
Spring has passed, summer has come, the flying fish season has begun with quite cheap and delicious prices, so mothers in the countryside are bustling to buy flying fish to process into delicious dishes such as flying fish braised with young jackfruit, grilled flying fish, flying fish cooked in sour soup, fried flying fish, flying fish braised with turmeric...
Flying fish meat is firm and fragrant, but the most special ingredient of this fish is still the golden flying fish roe used to make the famous and renowned flying fish salad "the most delicious in the world".
That's why my hometown still has a song: "Delicious flying fish egg salad / Please try it, whether you're sad or happy."
Flying fish egg salad served with grilled rice paper
Old fisherman Nguyen Van Nam (65 years old, residing in Tam Hai commune, Nui Thanh district, Quang Nam province) said that in the past he followed a bamboo boat to the sea to catch flying fish. In the summer, there were countless flying fish offshore, they flew like "dragonflies" for a short distance above the water surface.
To collect flying fish eggs, in the past, each boat going to sea, Mr. Nam carried or pulled along a few dozen "palm bundles" of date palm stems and leaves for the flying fish to lay eggs in, then harvested the eggs.
In addition, when cutting flying fish to dry, Mr. Nam also takes the eggs to dry. To have 1kg of dried flying fish eggs, he needs to cut hundreds of flying fish. Flying fish eggs must be dried just right. If they are too dry, they will easily lose their sweetness and the elasticity, toughness and crispness of the eggs, which are very delicious to eat.
When making flying fish egg salad, first soak the dried flying fish eggs in clean water for about 2 hours, then drain and tear the flying fish eggs into pieces and remove impurities, wash and boil the eggs with a little fresh ginger for fragrance, remove and drain.
Next, choose fresh, delicious pork belly, boil it, and slice it thinly. Steam the freshwater shrimp, peel it. Peel off the outer silk layer of the roasted peanuts and crush them.
Vegetables such as carrots, cucumbers, onions, tomatoes, pineapples, and ripe chili peppers are chopped into small or large pieces or shredded depending on each person's cooking method. Herbs such as Vietnamese coriander, basil, and cilantro are washed, chopped, and kept ready. Ripe chili peppers are sliced, and lemons are cut in half.
Flying fish egg salad ingredients
When eating, just put all the chopped vegetables, fish eggs, pork belly, and shrimp into a small bowl, drizzle a sufficient amount of fish sauce, lemon, garlic, and chili on top, and mix well to let the ingredients absorb the spices.
Continue to add a little MSG, sugar, ground pepper and herbs and stir well. Finally, place the mixture on a plate, add a little crushed roasted peanuts and herbs on top. Season to taste. Finally, if you like it a little fatty, fry the shallots and mix in later.
Delicious and unique
Flying fish egg salad served with grilled rice paper is very delicious and unique. But when enjoying flying fish egg salad, diners should enjoy it slowly to fully feel the fragrant, rich, fatty, crispy, elastic "crackling" taste of fish eggs mixed with the sweetness of shrimp, the fat of pork, the freshness of herbs, the crunchiness of rice paper with the rich taste of fish sauce, the aroma of pepper and herbs.
Looking at the flying fish salad plate displayed with tiny white eggs, mixed with the red color of shrimp, ripe chili; the green color of herbs, dotted with the golden color of fried shallots looks very attractive along with the aroma of flying fish egg salad spreading out is already intoxicating.
In the old days of death anniversaries and land worshiping ceremonies in the summer, the traditional flying fish egg salad often appeared on the table and was first enjoyed by gourmets with crispy grilled Tuy Loan rice paper and a glass of fragrant rice wine.
The fatty and sweet taste of shrimp and meat, the aroma of herbs and roasted peanuts, the crackling sound of crispy grilled rice paper, all create a dish rich in the flavor of the ocean.
Nowadays, flying fish egg salad is rarely seen on ancestral altars during death anniversaries or parties because making this dish requires a lot of effort and meticulousness.
Source: https://tuoitre.vn/goi-trung-ca-chuon-den-quang-nam-khong-an-qua-tiec-20250206212656195.htm
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