Amid the abundance of fresh seafood on Hòn Sơn Island, there is a dish that may look simple yet leaves a lasting impression on many travelers: gỏi cá gỏi (raw fish salad made from cá gỏi). Unlike the more common herring salad, gỏi cá gỏi is a rare local specialty, enjoyed only by those lucky enough to encounter it on this small island.
Cá gỏi – A Rare Catch from Hòn Sơn’s Coastal Waters
According to local residents, cá gỏi lives close to shore, with a slender body and a size of just about two fingers in length. While the fish can be found year-round, it is caught in limited quantities, which means it is not always available. Whenever fresh cá gỏi is landed, islanders prefer to prepare it immediately as gỏi to preserve its natural sweetness and crisp texture.
Although this fish exists in other coastal areas, Hòn Sơn is one of the few places where gỏi cá gỏi is prepared properly, resulting in a dish that is flavorful and remarkably free of any fishy taste.
Meticulous Preparation
Making gỏi cá gỏi requires patience and experience. Freshly caught fish are carefully descaled, with the head and tail removed. The fish is then soaked briefly in diluted salt water to eliminate odors, rinsed several times, and soaked again in clean water for a few minutes. After draining, the fish is placed in a chiller so the flesh firms up, remaining clear, fresh, and crisp.
When it’s time to prepare the dish, the fish is thinly sliced and gently mixed with just enough fresh lime juice to lightly “cook” the flesh—removing any raw smell while preserving its signature sweetness and crunch.
The Distinctive Flavor of Hòn Sơn’s Gỏi Cá Gỏi
Ms. Lợi Thị Ngân, a local gỏi cá gỏi vendor on Hòn Sơn, shares:
“Cá gỏi is not as plentiful as herring, so not every restaurant serves it. The preparation and way of eating are similar to herring salad, but each type of fish has its own character. Cá gỏi is especially sweet and crunchy.”
A plate of gỏi cá gỏi is visually inviting: translucent white fish fillets mixed with thinly sliced onions, crushed roasted peanuts, freshly grated coconut, a touch of chili, and seasoning. Everything is carefully tossed so the flavors blend harmoniously.
A Taste You’ll Never Forget
To enjoy the dish, diners wrap the fish in rice paper with fresh herbs and wild mountain greens, sometimes adding fresh vermicelli, then dip it into a thick, sweet-and-sour garlic chili fish sauce.
The crisp sweetness of the fresh fish combines with the mild heat of onion and chili, the nutty richness of peanuts and coconut, and the bold balance of the dipping sauce. Although it is a raw fish dish, the fish—perfectly cured in lime—has virtually no fishy smell and is surprisingly easy to enjoy.
A Small Specialty with a Big Impression
Many travelers say that while they’ve tried herring salad in many places, gỏi cá gỏi in Hòn Sơn still stands out, earning nods of approval at the first bite. Priced at around 150,000–200,000 VND per serving, it is considered very reasonable for such a rare island specialty.
When visiting Hòn Sơn, beyond swimming, sightseeing, and enjoying fresh seafood, gỏi cá gỏi is the dish that truly awakens the palate, offering a distinctive culinary experience of the island.
If you ever set foot on Hòn Sơn, don’t miss the chance to seek out and savor gỏi cá gỏi—a humble yet unforgettable dish that captures the essence of the sea and the warm-hearted spirit of the island’s people.
