Irresistible specialties from rat meat
(Baonghean.vn) - In addition to grilled dishes, wild rats also fascinate diners with dozens of different ways of preparation such as boiling with lemon leaves, pan-frying, salt-roasting, frozen rats, mock-dog rats, fried rats, sweet and sour stir-fried rats, tomato sauce, vinegar dipping, fried and grilled stuffed meat, rat ham/pie...
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| After cleaning, the rats are boiled with rainwater. When the rats are cooked, take them out, drain them, and place them on a cutting board with lemon leaves on top. Use another cutting board to press the rats down so that the fat drains out. Leave them like that for a few hours, then separate the cutting board, chop the rats into small pieces, and sprinkle lemon leaves on top. This dish is served with lemon pepper, and the meat is fragrant, sweet, and firm like chicken. |
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| After cleaning, marinate the mouse with five spices, pepper, sugar, garlic, salt, MSG, honey... Leave for about 2-3 hours for the meat to absorb the spices, then fry it in a non-stick pan or a pan coated with a thin layer of oil. Pan-fried wild mouse has a fragrant, delicious, fatty taste, not unlike grilled suckling pig. |
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| After cleaning, the mouse is cut into small pieces, marinated with a mixture of salt, lemon, five-spice powder, MSG... then roasted over high heat. This dish not only has an irresistible aroma and rich flavor, but the mouse meat is also soft, chewy and firm. |
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| After catching the mouse, break its teeth, peel off its skin, and make a small hole under its belly, scoop out all its intestines. Then, mix the onion, garlic, five-spice powder, sugar, salt, and MSG, stuff it into the mouse's belly, and put it in a pan to fry until done. When the mouse is golden brown, remove it from the pan, place it in a pot, pour in coconut water to cover the mouse, and simmer over low heat. When the water dries up, add more coconut water, bring to a boil, then remove from heat and add roasted peanuts. This dish is served with salad, herbs, lemon salt, pepper, or chili garlic dipping sauce. |
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| Clean the wild mice, drain them, marinate them with minced lemongrass and chili, then add salt, MSG, sugar, and good fish sauce. Wait about 30 minutes for the spices to soak in, then fry them over low heat. When frying, stir well so that the mouse meat is evenly golden brown. This dish has the aroma of lemongrass, the spiciness of chili, and the richness of the meat. It is delicious when eaten with grilled rice paper or rice. |
Thanh Hien
(synthetic)