Goi nhech Gỏi nhệch
Eel-goby salad from Nghĩa Hưng: sliced nhệch dusted with roasted Tám-rice thính, galangal, and fresh turmeric, served with mẻ, herbs, and sour fruit. The bones are fried crisp.
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Báo Nam Định distinguishes nhệch khét, finger-sized and the one it calls best, from nhệch củ on the flats, sometimes 1.5 kg and 1.2 m. Slime is worked off in strong salt water. Meat is sliced along the grain and dusted with galangal, roasted Tám-rice thính mixed with mung-bean flour, and fresh turmeric, unless the fish is already yellow.
Taste
Dấm mẻ is Tám rice cooled and started with mẻ. Shrimp paste goes in before the boil or after it is cooked. Báo Nam Định says adding shrimp paste to a boiling pot makes the mẻ smell off. Bones are fried crisp. The gall goes into rice wine. Herbs and sour fruit come with the plate.
How to enjoy it
As gỏi, with the herbs, the sour fruit, and the mẻ.
Where to try it
Quần Vinh, Nghĩa Thắng, Nghĩa Hưng. The 30 January 2023 coast list also names Hải Hậu and Giao Thủy.