Ca loc nuong trui Cá lóc nướng trui
Field snakehead skewered from mouth to tail, stood in the ground, and cooked under burning straw. The charred skin comes off, and the meat is rolled with rice paper, bún, herbs, unripe banana, and cucumber.
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Search on KlookFromThe southern countryside, and the orchard table on cù lao Thới Sơn
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Where it comes from
The southern countryside, and the orchard table on cù lao Thới Sơn.
How to enjoy it
One method uses a fish of about 500–600 grams, cleans it, and burns straw over it for about 5 minutes. A 25 Sep 2023 account leaves the fish uncleaned and fires it until it smells done, then sets the meat on a banana leaf.
One set of dips is coarse salt pounded with chili or pepper, or mắm nêm with starfruit, lime, sugar, and chili. Another is salt and chili, or mắm me.
Where to try it
Order it at the orchard stop on cù lao Thới Sơn.