Attractive salad and Nam O fish

Nam O to complete raw fish prepared with raw fish. At first listen, you do not feel afraid, because raw fish here, unlike the usual raw fish salad. Call for eating and a combination of vegetables, sauces very reasonable harmony. Just grab a piece of raw fish Nam Oh, his forest with fresh vegetables, put in cup thick sauce is made exclusively for salad, you'll see a lot of flavor spread where the tongue, delicious to infinity. You have to do a book, a book again, until it without feeling sick.
Nam O fish salad with two kinds of dried fish and raw fish salad wet. How processing of the two "types" are there similarities, only a little at the end.
For this recipe, the owner must purchase them in Nam O fish alive extract fresh, within the body of 4-5cm, was very firm raised sea. Many kinds of herring in the waters of Danang, the taste characteristics of this region, often the fishermen in the region away from the dawn of the net, is to bring up all the restaurants in the area. Never use a dead fish here for processing, as this is not the famous Nam O salad. Only newly purchased fish to keep alive in jars, ready for processing when guests step into the restaurant ...
Began work on a salad, who often put herring alive jumping cutting board, cut off heads, tails, bones of fish, meat, fish filters only. Rinse the fish, simply prepared, then lightly pressed fish, collecting water from the ear piece of fresh fish, to prepare for the cup in the processing of water.
Fish out of water will be processed into juice broth, with all the stages rather: give up the pot, boiled, seasoned with some spices like MSG, chili powder, especially the indispensable little raw fish sauce Nam O substances. When boiling, put a little flour mixed with water to dilute the paste to the sauce. Ladle a cup to serve our customers, we will sprinkle some roasted sesame paste has retired, a bit of Africa. Sauce phase is completed, there will be a very mild flavor, while the wedge in, listen to passionate flavors: the the peppers, sweet water fish, fatty fat sesame sauce warm aromatic blend of pure ... that the same fish with salad garnish disc cleverly makes diners could not resist.
To make salad wet, we finished pressure for fish cut into long pieces to taste, then submerged in chilled tubers are used as condiments such as chopped garlic, crushed ginger, galangal cut yarn ... As for the salad dry well be as above, but that's an extra step: bringing the pieces of fish, remove the tray with hearing, roll pieces of fish are on hold for her hearing. According to the elderly in this region of the "roll" will help listeners to be disinfected pieces of raw fish, more food will be delicious. But the salad salad wet or dry, when marinated with spices on the tubers, will fly to smell unpleasant.

Posted in: Central dining