Weaver-ant fish Cá gỏi kiến vàng
A Rơ Măm dish of minced stream fish left under a weaver-ant nest for about half an hour, so the ants’ secretion works on the meat, then mixed with ant eggs. The fish is sweet and fragrant against the sour of the young ants, with heat from the leaves you wrap it in.
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Taste
Sweet, fragrant fish, the sour of young weaver ants, and the heat of the wrapping leaves.
How to enjoy it
The fish is boned, skinned, and minced with lemongrass and chili, then set under the nest while the ants fall in. After about 30 minutes, cleaned ant eggs go in. Eat it wrapped in herb leaves or sung leaves.
Where to try it
With Rơ Măm communities in Kon Tum.