TRAVELLIVE MAGAZINE Travellive 02-2016

TH¶ôNG TH`C SASHIMI kIÕU VIåT NAM Nh˜ng th˘c kh∏ch Æ∑ tr„t m™ Ææm m„n sashimi cÒa NhÀt B∂n sœ v´ cÔng t©m Ææc sau khi th≠Îng th¯c sashimi theo phong c∏ch Vi÷t tπi PhÛ Y™n. ß„ lµ m„n c∏ ngı Æπi d≠¨ng sËng ®n vÌi mÔ tπt (ng≠Íi Æﬁa ph≠¨ng g‰i lµ bÂ tπt). ChÛng t´i g‰i mÈt Æ‹a c∏ ngı Æ” trung hﬂa vﬁ bäo ngÀy cÒa mæt c∏ ngı tr≠Ìc Æ„. Lµ m„n ®n t≠¨i sËng n™n c∏ ngı ph∂i Æ≠Óc s¨ ch’ vµ b∂o qu∂n ngay sau khi Æ∏nh bæt Æ” gi˜ Æ≠Óc ÆÈ t≠¨i ngon. Khi bµy ra cho th˘c kh∏ch, Æ«u b’p sœ x’p l™n Æ‹a nh˜ng mi’ng thﬁt c∏ ngı m∏t lπnh, c„ mµu hÂng t≠¨i bæt mæt cÔng vÌi chän n≠Ìc ch†m x◊ d«u vÌi mÔ tπt vµ c∏c loπi rau th¨m nh≠ c∂i xanh, ngﬂ gai, ngÊ, hÛng qu’, rau hÛng... Khi th≠Îng th¯c, ng≠Íi ®n chÿ vi÷c gæp tıng mi’ng c∏ sËng ch†m vµo chän n≠Ìc ch†m x◊ d«u Æ” th†m Æ“u l™n b“ m∆t, rÂi ræc ÆÀu phÈng rang nh· l™n tr™n, ®n cÔng vÌi rau th¨m, Ìt t·i... C∏ ngı c„ th” Æ≠Óc ®n theo ki”u “tr«n” ho∆c cuÈn vÌi l∏ c∂i vµ rau th¨m. Tıng mi’ng c∏ t≠¨i sËng mang lπi vﬁ ng‰t thanh ÆÒ ÆÈ m“m mµ kh´ng h“ c„ mÔi tanh, k’t hÓp vÌi mÔi th¨m cÒa rau sËng, cay nÂng cÒa mÔ tπt x´ng l™n mÚi... t†t c∂ hﬂa quy÷n vµ tan d«n trong mi÷ng, thÀt s∂ng kho∏i. SASHIMI IN VIETNAMESE STYLE ßëA CHé THAM KHÅO ü Qu∏n Bµ T∏m - 289 L™ Du»n, c∏c nhµ hµng tr™n Æ≠Íng L™ Du»n, L™ LÓi, Tr«n H≠ng ßπo... Gi∏: 100.000 ÆÂng/ su†t hai ng≠Íi ®n. ü Ngoµi mæt c∏ ngı, c∏ ngı t≠¨i sËng, nh˜ng m„n ngon kh∏c tı c∏ ngı bπn cÚng kh´ng th” b· qua nh≠: lng c∏ xµo, g·i bao tˆ c∏ ngı, ch∏o c∏ ngı, tr¯ng c∏ h†p, lng c∏ h†p... RECOMMENDED ADDRESSES ü Ba Tam Restaurant 289 Le Duan and other restaurants on Le Duan, Le Loi and Tran Hung Dao Street. Price: VND100,000/ pax for two. ü Apart from the tuna eyes and fresh tuna, you can try other tuna dishes such as: stir-fried and steamed tuna tripe, tuna tripe salad, tuna soup, and steamed tuna eggs. Those madly in love with Japanese sashimi will be more than satisfied with the Vietnamese sashimi in Phu Yen Province. Here, the fresh ocean tuna is often enjoyed with mustard. We order a plate of this fresh tuna to neutralize our palates of the greasy taste of the tuna eyeballs we’d just enjoyed. The tunas is are treated and cryopreserved immediately after being caught. When served, the chef garnishes the plate of spectacular pink fish with a saucer of soy sauce and mustard alongside broccoli, coriander, and basil. All you need to do when enjoying this dish is dip the fresh tuna into the sauce, pour some roasted peanuts atop and eat along with the greens, garlic and chili. Diners can also decide whether they want to try the dish with colza leaves or not. The typical fishiness of the tuna is counterbalanced by the spicy mustard and aromatic herbs, giving its soft flesh a slightly sweet flavor, all com ing together to create a mouthwatering dish and cheerful patron. TRAVELLIVE 8

TRAVELLIVE MAGAZINE Travellive 02-2016 | Page 85