In Vietnam, ca duc (a type of sand goby) is commonly found in the coastal waters of Binh Thuan and Ha Tinh provinces. The fish, slightly larger than a thumb, measures around 13–18 cm in length, with a slender, firm body.  

While ca duc can be grilled, fried, braised, or used in sour soup, its most famous preparation is as goi (a type of Vietnamese ceviche). In the coastal area of Loc Ha, goi ca duc is a renowned dish and was recognized as one of Vietnam’s top 100 specialties in 2020–2021 by the Vietnam Record Association.  

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Ca duc is a versatile fish, best known for its use in goi dishes. Photo: Bep Nha Trinh

According to Mr. Thanh, a restaurant owner in Loc Ha, ca duc can be caught year-round, but the fish is at its freshest and highest quality between October and February on the lunar calendar. During this time, locals flock to the waters to fish and supply restaurants with this prized ingredient.  

“To make delicious goi ca duc, only the freshest catches will do. The fish should have a uniform size, bright, clear eyes, and shimmering silver scales, with a length of 10–15 cm,” Thanh explained.  

The preparation begins by scaling, gutting, and thoroughly cleaning the fish. The next step, filleting, is done carefully to ensure the meat remains intact and free of bones.  

“The filleted fish is rinsed with diluted lemon juice to remove any odor and lightly ‘cook’ the meat before mixing it into the goi,” Thanh added. Depending on regional variations, some chefs prefer squeezing lemon juice directly over the fish for marination. The juice is also saved for making a special dipping sauce.  

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Filleted ca duc is marinated with lemon juice to neutralize odors and lightly cure the meat. Photo: Ha Tinh TV

The prepared fish is then mixed with a variety of fresh ingredients, such as thinly sliced onions, pineapple, shredded carrots, and green mango. Roasted peanuts are often added for extra crunch. Each region or chef may adjust the recipe to suit local tastes.  

Loc Ha locals create a signature dipping sauce to accompany the dish, blending nearly 15 ingredients, including fish stock, lemon juice, minced garlic, diced tomatoes, shallots, roasted peanuts, chili, and egg yolks.  

The sauce is made by sautéing garlic and shallots in oil, then adding diced tomatoes and fish stock. Once the mixture thickens, egg yolks are stirred in, along with ground peanuts, to achieve a creamy, fragrant, and flavorful sauce.  
Goi ca duc offers tender, chewy fish meat with a naturally sweet flavor. Photo: Huynh Huong

The dish is typically served with rice paper, fresh herbs, and accompaniments such as unripe mango, cucumber, pineapple, shredded carrots, and thinly sliced green banana.  

Diners who have tried goi ca duc often praise its light and refreshing flavor.  

“The fish has a tender yet chewy texture, with a natural sweetness and no fishy smell. The dipping sauce is unique, with a fragrant taste unlike the traditional cheo sauce used in the northern regions,” Thanh noted.

Thao Trinh