Things to Do in Nam O Fish Sauce Village

Nam O Fish Sauce Village is a Vietnamese fishing village near Hai Van Pass. It’s surrounded by Cu De River (a nearly-40km river in northern Da Nang that flows from the Truong Son Mountains (Annamite Range) into the Da Nang Bay) in the north, the East Sea in the east and other villages in the south and the west. It’s connected with Kim Lien Fishing Village by a road bridge and a railway bridge.

On the coast of Nam O Fish Sauce Village, visitors can find a temple (known as Lang Ong) that is dedicated to the worship of “Lord whale,” a deity believed by fishermen to protect them from storms and guide them safely to shore. Not too far away, Nam O Reef is a stunning coastal formation in Da Nang known for its rugged rock clusters that stretch into the sea and offer a panoramic view of the Hai Van Pass. It is most famous for its seasonal “green moss” transformation between January and March, when low tide reveals rocks covered in vibrant emerald carpets that attract photographers and nature lovers alike.

Today, Nam O Fish Sauce Village is most famous for its long tradition of fish sauce making. In 2019, this craft was honored by Vietnam government as national intangible cultural heritage. It dates back over 400 years. The artisanal process relies on “ca com than” (black anchovies) and sea salt that has been aged for years to eliminate bitterness. These ingredients are layered in large wooden vats or clay jars and left to ferment naturally for 12 to 18 months. This patient maturation allows the fish to break down completely, resulting in a premium, amber-colored liquid celebrated for its intense savory aroma and naturally sweet, complex finish that defines Da Nang’s culinary heritage.

Not only seeing the local life and learning about traditional fish sauce producing, visitors also come to Nam O Fish Sauce Village to try Nam O fish salad (Goi ca Nam O). This dish is made from fresh, thinly sliced herring or anchovies caught daily. The dish comes in two varieties—”dry” (tossed with toasted corn or rice powder) and “wet” (marinated in a spicy, ginger-infused sauce)—both of which highlight the natural sweetness of the raw fish. To enjoy it properly, you wrap the fish in rice paper with forest vegetables and dip it into a rich, savory sauce made from fermented fish broth and crushed peanuts. Read more information & details