Bản đồ tiệm 
Located far away from the city center, to a village called Nam O on the very outskirts of Da Nang. You are willing to travel 16km just for a dish, so that it must be very special. This dish has become popular among local residents and visitors because of its secret recipe which has been handed down from generation to generation. It is said that until you have tried this delicacy, you cannot claim to have a thorough grasp of Vietnamese culinary art.
Nam O is a small village of Hoa Hiep Nam ward, Lien Chieu district, Da Nang. In the past it was locally famous for fish sauce and fire-cracker productions. Since the Vietnamese Government banned fire-cracker production, trade and use in 1995, Nam O has been known for its long-standing fish sauce industry and the extremely famous fish salad/fish rolls.
To make this dish, the villagers pick the freshest herrings (or small anchovies), remove the heads and tails and fillet them. Then slightly press the fillets to extract some juice and marinade with ginger, galingale, minced garlic, lemon, vinegar… for about an hour until the fish meat becomes medium rare after absorbing all the acids and spices. After that the fish fillets are coated with roasted corn and peanut powder. The fish juice extracted, along with some other spices, would be used to make a special dipping sauce for the dish. Of course to make the final fish rolls, fresh greens and herbs are vital. What’s different about eating rolls in Nam O is that the greens and herbs here are picked from the forests up on Hai Van pass. It is believed that wild forest vegetables can help eliminate the smell of raw fish. This dish is served with thinly sliced carambola, unripe bananas and chillies, soft rice papers, and a tasty dipping sauce. The amazing mixture of the various flavours really gives a pleasant texture and a smooth aftertaste!
By trying this special dish in the Nam O fishing village itself, visitors will not only enjoy the quintessence of the traditional cuisine, but also experience the local hospitality and culture
Unlike sashimi of Japan, this fish dish of Da Nang is half-cooked; combined with the dipping sauce, spices and fresh greens, you can barely taste the rawness. Instead it leaves a very mild and pleasant mouthfeel. To eat this dish you just need to apply the basic rolling technique .
Nam O fish salad is a dish of sea and forest, with the colorful flavor harmony, yin and yang are fully welded heat, has been handed down from generations of the sea. Enjoy a salad and Nam O fish, diners would have the opportunity to visit the fishing village, leaving the raw fish dish home, craving meaning of the fishermen who love the rustic, welcoming.
Bà Nà Hills 