Herring Salad - The Quintessence of Phu Quoc Cuisine

It’s not just fresh fish, raw vegetables or dipping sauce, but the way Phu Quoc people skillfully and uniquely combine everything. Freshly caught herring, cooked with hand-pounded fresh lime juice, rolled with wild vegetables, shredded coconut, soft rice paper made from coconut water, dipped in a thick sauce made from sour shrimp, peanuts, garlic and chili… Just a small roll of salad, with enough sour – spicy – ​​fatty – rich flavors, is enough to understand why anyone who eats it once will remember it.

Not only famous for its dreamy beaches, the "Pearl Island" Phu Quoc also captivates visitors with its diverse and rich cuisine . When mentioning Phu Quoc's delicious dishes, we cannot ignore the herring salad - one of the island's famous specialties. The fish salad here is prepared according to a unique recipe, using fresh local fish, so the flavor is completely different from other regions.

Herring salad is a popular dish in coastal provinces, but nowhere else does it taste as delicious and unique as in the “Pearl Island” of Phu Quoc. Fresh ingredients are one of the factors that help elevate the dish to a specialty. The Southwest sea has an abundant herring production, with thicker and sweeter fish meat than other regions. In addition, Phu Quoc people are constantly innovating, combining different ingredients to create a perfect salad recipe.

There is no specific record of the origin of herring salad, only that this dish was born from the fishing trips of coastal fishermen. Not only herring, people also make salad with cobia, barracuda, croaker, and mackerel. However, the most delicious and palatable is still herring. Over time, this dish gradually became a specialty of the "Pearl Island", not only popular with local diners but also fascinated many tourists.

There are many ways to enjoy herring salad, but the authentic way of Phu Quoc people is to eat it with rice paper. With this way of eating, you can fully feel the flavor of the dish, the natural sweetness of the fish mixed with a little sourness and spiciness of the sauce, plus a little fat from roasted peanuts, shredded coconut and the freshness of the accompanying vegetables. All the ingredients blend harmoniously, like an interesting symphony of coastal cuisine.

Heritage Magazine