Grilled lake fish Cá nướng
Small cá mương, a little bigger than a finger, is clamped in bamboo and grilled over charcoal until golden. It is not fishy, the sweetness is the lake’s, and the flesh is fragrant, soft, fatty, and chewy, and also white and firm.
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Search on KlookWhy it matters
VOV, on Vietnam Tourism's rural desk, lists cá nướng first at Pac Ngoi, with sour shrimp, măng vầu, upland sticky rice, and roast suckling pig. VOV's 2019 night-market note lists it again, with bamboo-tube rice and five-colour sticky rice.
Texture
VnExpress, on 2 December 2014, calls the flesh fragrant, soft, fatty, and chewy. The Thái Nguyên portal calls it white and firm.
Taste
VnExpress says the grilled fish is not fishy. The portal says the sweetness belongs to the lake.
How to enjoy it
It is better hot, with the rest of the house table. VnExpress says you can eat the meat, the bones, and the head.
VnExpress, in 2014, says the gall and the guts come out, then about 15 minutes on charcoal. The fish is cleaned, seasoned, and grilled.
Where to try it
Pac Ngoi, at the house. Bo Lu and Pac Ngoi are where VnExpress, in 2014, says the sour shrimp is sold, and the same shores are where the fish is eaten. Báo Xây dựng names grilled lake fish at Long Tong.
The 2019 weekend market at Pac Ngoi listed it.