Home Lifestyle The Ocean’s Bounty: Indulging in Flying Fish Roe, a Central Vietnamese Delicacy

Lifestyle

The Ocean’s Bounty: Indulging in Flying Fish Roe, a Central Vietnamese Delicacy

Flying fish roe is a delicacy in central Vietnam, and it's no surprise that it takes center stage in the region's cuisine. The Quang Nam province, in particular, has perfected the art of transforming this humble ingredient into a sensory delight. Their signature dish, a vibrant Vietnamese sweet and sour salad (gỏi), showcases a harmonious blend of fresh, fragrant herbs that elevate the experience beyond the ordinary. It's a testament to the region's culinary prowess, where each bite bursts with unique flavors and aromas.

Administrator

9 March, 2025

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Once a modest dish from the coastal regions of Central Vietnam, *gỏi trứng cá chuồn* (flying fish roe salad) has now become a sought-after delicacy for those visiting the province.

Locals don’t have to rely on restaurants to enjoy this specialty, as they can easily prepare it at home. Fresh flying fish roe is readily available at local seafood markets for around VND500,000 (US$19.65) per kilogram.

With the arrival of summer, the flying fish season commences, bringing an abundance of fresh and affordable catch to the coastal markets. Local cooks and chefs eagerly buy these fish to create a variety of delicious dishes.

While the meat of the flying fish is firm and flavorful, it is the roe that is the true star and the key ingredient in the renowned flying fish roe salad.

Flying fish roe salad is a delicacy when paired with crispy grilled rice paper. Photo: Tien Sa

The Art of Processing the Roe

Nguyen Van Nam, a seasoned fisherman from Tam Hai Commune in Nui Thanh District, Quang Nam Province, reminisces about his offshore fishing trips to catch flying fish. During the summer months, these fish swarm the seas, skimming the surface like dragonflies.

To attract and catch the flying fish, fishermen tow bundles of date palm leaves, creating an ideal environment for spawning. Once the roe is laid, a meticulous harvest begins. Careful drying is essential, as over-drying can impact its sweetness, chewiness, and crispy texture.

In addition to preparing the fish for drying, the roe is also set aside for a similar process. It takes hundreds of fish to yield just one kilogram of dried flying fish roe, emphasizing the labor of love that goes into this delicacy.

Crafting the Perfect Flying Fish Roe Salad

In the past, this salad was a staple during ancestral offerings or summer feasts. It was often served with crispy rice paper from Tuy Loan Craft Village in neighboring Da Nang and paired with a sip of fragrant rice wine.

However, due to the intricate preparation required, this dish is now a rare treat at traditional gatherings or celebratory banquets. The process begins by soaking the dried roe in clean water for approximately two hours to soften it.

Once ready, the roe is cleaned, boiled with fresh ginger for added fragrance, and then drained. The other ingredients in this salad include sliced boiled pork belly, steamed shrimp, roasted peanuts, and shredded or chopped carrots, cucumbers, tomatoes, pineapples, and chilies, creating a colorful and textured dish.

An array of ingredients come together to create the flying fish roe salad. Photo: Tien Sa

To assemble the salad, the prepared ingredients of roe, pork belly, shrimp, and vegetables are carefully mixed in a bowl. A dressing made of fish sauce, lime juice, garlic, and chili is drizzled over the mixture, ensuring every element is coated in flavor.

The final touch includes a sprinkle of MSG, sugar, ground pepper, and aromatic herbs to enhance the flavors. The salad is then plated and topped with crushed peanuts, adding a crunchy texture.

For those who enjoy a richer taste, sautéed chive bulbs can be added to the dish. Flying fish roe salad is best savored with crispy grilled rice paper, offering a combination of savory, nutty, rich, and crunchy sensations in every bite.

This dish truly comes alive with the burst of flavors from the roe, the sweetness of shrimp, the fattiness of pork, the freshness of herbs, and the bold umami of fish sauce, all complemented by the crunch of rice paper.