Apart from its charming landscapes, Danang is also famous for seafood dishes, including goi ca Nam O (raw Nam O fish), mi Quang (Quang noodles), banh dap Hoi An (Hoi An cake) and especially ca ba trau nuong muoi ot (grilled ca ba trau with chili salt).
Unlike the smaller species with the same name living in fresh water, ba trau living in seas or rivers is larger, around 150 to 200 grams. To make the dish, you should choose fish weighing about 200 grams each and clean the fish out with vinegar or ginger water after cutting feelers and fins and taking the entrails out.
Next, you will soak ba trau with salt, sugar, monosodium glutamate, cooking oil and mashed green pepper. It takes about 15 minutes for the fish to absorb the mixture of spices.
Put the fish on the grill, wait until the fish turns yellow and turn them over.
Now you prepare raw vegetables such as fennel, tomatoes, sliced green bananas and cucumbers on the plate. Of course, you cannot forget to make a small plate of salt or fish sauce added with mashed green pepper, some drops of lemon juices and some garlic.
Sitting at a small stand along the riverside dining on this dish with some buddies makes for an enjoyable evening. Put a piece of rice-paper in you palm, pick up a piece of grilled ba trau with some raw vegetables and soft noodles and you have an unforgettable taste with a bowl of chili salt.
The delicacy is attractive due to its sweetness, crunchy taste and specific smell of the fish dissolving into the salty and hot flavor.
(Source: SGTO)
To distinguish it from the many different kinds of bread, Saigon bread is normally long-shaped with a crunchy crust, soft and solid crumb. Different from many other kinds of bread, in that lightly salted butter is an important part of the cooking process, so Saigon bread has a very sweet smell and taste.