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The chef at the Blue Lagoon Resort in Phu Quoc prepared this little appetizer that simply blew our minds. Herring from the wet market just down the road was expertly filleted and very lightly pickled, arranged on a dry sheet of thin rice paper and mounted with lettuce, basil, slivers of fresh pineapple, freshly grated coconut flesh and lime juice. It is served rolled up and dipped in a light nuoc cham (fish sauce and lime juice). Salty, sweet, acidic, aromatic and with different textures, it was the most memorable bite of food all week.