| Prep: 20 mins | Cook: 0 mins (No cooking required) | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 290 | 20g | 9g | 10g |
| sugars | fibre | protein | salt |
| 5g | 3g | 23g | 2.0g |
Why I Love Vietnamese Gỏi Cá Trích
Gỏi Cá Trích, a Vietnamese herring salad, is a recipe that touched my heart from the first bite. This vibrant blend of fresh herring, crunchy vegetables, and aromatic herbs instantly transported me to a place of culinary bliss. Growing up in New Jersey, I was primarily influenced by my Italian-American heritage. But my lifelong passion for exploring global cuisines has opened my palate to a world of flavors, Gỏi Cá Trích being a brilliant example.
The Magic of Fresh Ingredients
What truly stands out about this dish are the fresh, high-quality ingredients. The thinly sliced herring fillets are marinated in lime juice, giving them that tangy brightness which balances perfectly with the rich, creamy coconut milk. The fresh herbs – mint, cilantro, and basil – add a fragrant complexity that I deeply admire. There’s something incredibly satisfying about the crunch of peanuts and sesame seeds combined with the smoothness of the fish and the zesty splash of lime. These elements come together in harmony, creating an experience that’s both refreshing and indulgent.
Cultural Crossroads
I’ve always been fascinated by how food embodies culture, telling the story of a place and its people. Gỏi Cá Trích is no exception. This dish reminds me of other seafood-centric salads I’ve encountered in my kitchen adventures, like the Italian Insalata di Mare or the Japanese Sashimi Salad. All of these dishes celebrate the bounty of the sea, but Gỏi Cá Trích stands out with its distinct Southeast Asian flair. The fish sauce and bird’s eye chilies introduce a depth and heat that’s uniquely Vietnamese.
For this recipe, I found inspiration from the culinary genius of Luke Nguyen, a Vietnamese-Australian chef known for bridging traditional flavors with modern presentation. His philosophy of using fresh, local ingredients resonates with me, especially when it comes to a dish like Gỏi Cá Trích. You can explore more about his work here.
To serve, a pack of rice paper is optional but highly recommended. Rolling the salad in the delicate rice paper creates convenient little bites that are perfect for sharing, adding an interactive element to the meal. Partner Gỏi Cá Trích with a simple bowl of jasmine rice or enjoy it alongside other Vietnamese delights like Bún Thịt Nướng (grilled pork vermicelli) for a well-rounded feast.
No matter how you serve it, this dish is bound to leave a lasting impression. The vibrant, fresh flavors and delightful textures make Gỏi Cá Trích a favorite in my household. It’s a wonderful reminder that great food has no boundaries and that exploring different cuisines can bring the world right into your kitchen.
What You’ll Need
- 2 lbs fresh herring fillets, thinly sliced
- 1 cup lime juice
- 1 cup coconut milk
- 1/2 cup roasted peanuts, crushed
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fish sauce
- 1/4 cup sugar
- 4 cloves garlic, minced
- 2 bird’s eye chilies, finely chopped
- 1 small red onion, thinly sliced
- 1 cup shredded carrots
- 1 cup shredded green papaya
- 1 cup shredded cabbage
- 1/2 cup toasted sesame seeds
- 1 pack rice paper (optional, for serving)
Method
Step One
Rinse the herring fillets under cold water and pat dry with a paper towel. Thinly slice the fillets and place them in a large bowl.
Step Two
Pour the lime juice over the herring slices. Toss gently to ensure all the fish is coated. Cover and refrigerate for 30 minutes to marinate.
Step Three
In a separate bowl, mix the coconut milk, fish sauce, sugar, minced garlic, and chopped bird’s eye chilies. Stir until the sugar is fully dissolved and set the mixture aside.
Step Four
Remove the marinated herring from the refrigerator and drain off excess lime juice. Add the coconut milk mixture to the herring slices and toss gently to combine.
Step Five
Add the thinly sliced red onion, shredded carrots, green papaya, and cabbage to the bowl with the herring. Mix well to incorporate all ingredients.
Step Six
Fold in the chopped mint, cilantro, basil, and crushed roasted peanuts. Gently toss to combine all flavors.
Step Seven
Before serving, sprinkle the toasted sesame seeds over the salad. Serve the Gỏi Cá Trích with rice paper if desired for an authentic experience.
Final Step
Enjoy your refreshing and flavorful Gỏi Cá Trích!
