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Goi Ca Trich Phu Quoc:越南海岛的生鲱鱼沙拉 | Vietnam Wayfarer
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🇨🇳 Food & Drink · south · phu-quoc

Goi Ca Trich Phu Quoc:越南海岛的生鲱鱼沙拉

Goi ca trich 是 Phu Quoc 对酸橘汁腌鱼(ceviche)的绝佳回应——将极致新鲜的鲱鱼与椰丝、花生和香草拌在一起,在岛上的渔村里用米纸卷着吃。

By the Wayfarer teamMay 15, 20264 min read
Workers with conical hats drying fish on a sunny beach by the ocean.
↑ Workers with conical hats drying fish on a sunny beach by the ocean.Photo by Quang Nguyen Vinh on Pexels
Tags
#phu quoc#goi ca trich#specialty#herring#seafood#street food#fishing villages
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    Phu Quoc 有鱼露、胡椒农场和桃金娘酒(sim wine),但当地人会告诉你,真正让这座岛屿与众不同的美食是“goi ca trich”——一种只有用当天清晨刚打捞上岸的鱼来做才好吃的生鲱鱼沙拉。

    Ca Trich 究竟是什么

    Ca trich 是一种生活在泰国湾的沿海小鲱鱼,通体银色,只有手指长短。与大多数越南生食中使用的瘦白鱼相比,它的油脂更丰富、口感更肥美,这正是它能驾驭浓郁酱汁的原因。鱼肉被切成薄片——有时是刨成薄片——然后立刻淋上青柠汁,使其肉质变得紧实,并开始短暂的腌制。如果放置时间过长,口感就会变得粉碎发柴。如果处理得当,你会得到介于生鱼片和正宗拌沙拉之间的美味:口感柔软、味道纯净,还带有鱼脂的淡淡鲜甜。

    这道沙拉将腌制好的鱼片与嫩椰丝、烤花生碎、红葱头片、越南香菜(rau ram)层层堆叠,有时还会加入切成薄片的青香蕉或未成熟的芒果。调味汁很简单——青柠、鱼露、少许糖和新鲜辣椒。没有蛋黄酱,没有芝麻油,也没有任何进口调料。椰丝在这里起到了西方厨师可能会用奶油元素来完成的作用:它们柔和了酸味,并让每一口都更加饱满。

    为什么新鲜度是不可妥协的底线

    大多数越南生鱼菜肴可以接受捕捞了几小时的鱼。但 goi ca trich 不行。鲱鱼在被捕捞后的几个小时内就会开始失去其纯净的风味,鱼肉中任何一丝腥味都会毁掉整盘沙拉——青柠无法挽救,香草也掩盖不了。这就是为什么这道菜本质上是极具地域性的。在 Saigon 甚至在 Duong Dong 市场周围聚集的游客餐厅里,你都找不到靠谱的版本。因为供应链太长了。

    在渔村里,鱼是由近海小船运来的,厨房在当天早上就会进行处理。这种产地直达的距离优势才是关键。

    一份色彩鲜艳的亚洲融合风味沙拉卷,顶部点缀着橙色鱼籽,装在打包盒中。

    图片由 FOX ^.ᆽ.^= ∫ 拍摄,来自 Pexels

    去哪里吃

    Ham Ninh 是与 goi ca trich 联系最紧密的村庄。它位于岛屿东海岸,距离 Duong Dong 约 25 km,坐落在一个散发着海鲜干货和退潮气息的浅水湾上。海滨有一排建在水面上的高脚木屋餐厅——只有基本的塑料家具,没有英文菜单,价格写在黑板上。满满一盘 goi ca trich 搭配米纸、香草和蘸酱,价格大约在 80,000–100,000 VND 之间。再点一份烤蛤蜊和一瓶冰镇的 Saigon (사이공 / 西贡 / サイゴン) 啤酒,这就是一顿丰盛的大餐了。

    Cua Can 是位于岛屿北端的一个渔农兼营的村庄,距离主镇约 17 km,这里的 goi ca trich 同样出色。氛围比 Ham Ninh 更安静——游客更少,更多的是吃午餐的当地人——而且鱼的品质一样好,因为渔船在同一片海域作业。Cua Can 河市场附近有几家小型的 com nha(家庭风味餐厅),从上午 10am 左右开始供应,直到鱼卖完为止,通常在下午早些时候。

    在 Duong Dong 本地,夜市附近的几家海鲜店也有这道菜,但在点餐前一定要仔细询问 ca trich 有多新鲜。如果回答含糊其辞,那就别点了。

    怎么吃

    标准的吃法是米纸卷。干米纸(banh trang)会装在盘子里,旁边配有一捆新鲜香草——生菜、薄荷、rau ram,有时还有紫苏——以及一小碗酸甜蘸酱(nuoc cham)。你撕下一张米纸,平铺一片生菜,舀一勺带有椰丝和花生的鲱鱼沙拉,塞进几片香草叶,松松地卷起来,然后蘸着酱汁吃。

    米纸卷不仅仅是一种包裹食物的工具——米纸那充满淀粉的咀嚼感会让你放慢速度,让风味在每一口之间沉淀。相比之下,直接从盘子里吃沙拉会显得有些仓促。有些餐桌上还会提供虾片(banh phong tom)作为另一种增加酥脆口感的选择,这也不错,但会错失一些质感上的精髓。

    如果你在 Ham Ninh 用餐,记得控制节奏。因为你很容易不知不觉就点上两轮。

    Phu Quoc 大世界色彩缤纷的建筑和贡多拉游船,充满活力的运河风光。

    图片由 Quang Nguyen Vinh 拍摄,来自 Pexels

    关于海岛背景的说明

    Phu Quoc (푸꾸옥 / 富国岛 / フーコック) 的美食特色在很大程度上依赖于其渔业经济以及与大陆供应链的隔离,这在历史上迫使厨师们只能利用当地渔船捕捞到的任何食材来烹饪。Goi ca trich 就是这种环境下的直接产物:这道菜的发明是为了在当地丰富鱼类状态最佳的精确时刻展现其美味。它并不是 Phu Quoc 唯一的特产——岛上的鱼露(nuoc mam Phu Quoc)拥有原产地保护标志,而来自 Ha Tien 路农场的黑胡椒几乎出现在所有菜肴中——但 goi ca trich 是唯一一道需要你亲自到场才能真正品尝到其精髓的美食。

    如果你是围绕美食来安排岛上的时间,可以把早上去 Ham Ninh 渔村和下午去胡椒农场结合起来,这样你就能在一天之内品尝到岛上最具特色的两种风味。

    实用信息

    从 Duong Dong 骑摩托车或乘出租车前往 Ham Ninh 大约需要 40 分钟。大多数高脚屋餐厅的营业时间大约是从上午 9am 到下午 4pm;为了能挑到最好的鱼,请在下午 1pm 前到达。向北前往 Cua Can 的路程较短,如果你正在探索岛屿的北端,那里非常适合享用一顿早午餐。