Goi la lim kim Gỏi lá lìm kìm
Gỏi lá lìm kìm is a salad of a small watery mangrove vine, with cá bống sao fried crisp or with dried fish. It is salty and sour, with a sweet finish that changes with the rain and the hour.
Food tours Goi la lim kim Search a food tour or a cooking class for this dish.
Search on KlookTexture
The leaf is crisp and watery. Fried cá bống sao is crisp outside and still soft inside.
Taste
Salty, sour, and a sweet finish, changing with the season. Basil, rau răm, and peanuts. The sauce is sweet, sour, salty, and hot.
How to enjoy it
Pick the leaves at dawn, when they are least astringent. Stem them, wash, drain, and leave them whole. Add herbs, thin onion, and peeled roasted peanuts. Dress lightly so the leaves stay crisp.
The sauce is sweet-sour nước mắm with garlic and chili, printed at a 1:1 ratio. From April through October, the rainy months, the leaf is thin and barely salty. In the dry months it is thicker and saltier, and the sauce is adjusted.
Fry cá bống sao crisp outside and still soft inside, take the flesh, and pour sweet-sour fish sauce over it.
Where to try it
Vàm Sát and the Cần Giờ mangrove parks