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Dried snakehead from the Đồng Tháp Mười side of the province, sunned 3 to 4 days until the flesh is yellow-brown, firm, and still springy. The sweetness is the field fish, under a cure of salt, sugar, MSG, pepper, and chili.
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Search on KlookFromĐồng Tháp Mười, along kênh 79, in the old Long An half of Tây Ninh
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Texture
About 3 to 4 kg of fresh fish make 1 kg dried. A piece that is soft or wet has not had enough sun.
Taste
The sweetness of field fish, under salt, sugar, MSG, pepper, and chili. Each house has its own mix.
How to enjoy it
Buy it whole or shredded to carry home, or eat it as gỏi xoài, fried with mắm me, tossed with sầu đâu leaves, or in a sour soup.
Where to try it
Kênh 79, chợ Bình Hiệp, Bàu Sậy, Gò Châu Mai, khu phố Rọc Chanh, and chợ Tân Hưng, plus orchard and countryside tourism stops.