Herring, Dutch-style, is already delicious, but for Phans, we like to give it a fresh Vietnamese twist. This salad is inspired by gỏi cá trích, a herring salad often found on Phú Quốc, an island in southern Vietnam. There, fresh herring is combined with herbs, coconut, peanuts, and a fresh dressing.

Our version uses Hollandse Nieuwe (Dutch new herring), purslane, Vietnamese coriander, and a dressing with lime, Phan's fish sauce, garlic, and red chili pepper. The result is fresh, salty, sweet, sour, and slightly nutty. Perfect for celebrating the herring season a little differently.

For 6 herrings
6 herrings, cut into pieces
1 small white onion, thinly sliced
1 handful (Vietnamese) coriander or Thai basil
2 handfuls purslane
3 tbsp toasted shredded coconut
3 tbsp peanuts, coarsely chopped
2 tbsp fried shallots

Dressing
2½ - 3 tbsp lime juice
1 tbsp natural vinegar
1½ tbsp Phan's fish sauce
1 to 1½ tbsp sugar
1 clove garlic, finely grated
½ red chili pepper, finely chopped

Mix all dressing ingredients in a small bowl until the sugar dissolves. Taste and adjust if necessary: a little more lime for extra freshness, or a bit more sugar if you want to soften the dressing.

Briefly place the thinly sliced white onion in cold water. This will slightly mellow its sharp flavor. Then drain the onion well.

Put the herring pieces in a bowl and carefully fold in the dressing. Add the white onion and Vietnamese coriander and gently toss everything together, ensuring the herring remains intact.

Arrange the purslane on a plate or platter and spoon the herring on top. Garnish generously with toasted shredded coconut, coarsely chopped peanuts, and fried shallots.

Serve immediately so the purslane stays fresh and the toppings are delightfully crispy.

Serving suggestion
Serve the salad as a fresh starter, with drinks, or as part of a summer spread with rice paper, fresh herbs, and extra vegetables. Also delicious with krupuk or rice crackers for scooping.