{"id":2331,"date":"2024-03-04T02:34:28","date_gmt":"2024-03-04T02:34:28","guid":{"rendered":"https:\/\/vanhoamientay.com\/tourism\/ve-mien-tay-an-chuot-dong-nuong-muoi-ot"},"modified":"2026-01-19T04:55:45","modified_gmt":"2026-01-19T04:55:45","slug":"go-to-the-mekong-delta-to-eat-grilled-field-rat-with-salt-and-chili","status":"publish","type":"post","link":"https:\/\/vanhoamientay.com\/en\/cuisine\/go-to-the-mekong-delta-to-eat-grilled-field-rat-with-salt-and-chili","title":{"rendered":"Go to the Mekong Delta to eat grilled field rat with salt and chili."},"content":{"rendered":"\n

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When the rice fields are left with only stubble, that’s exactly when field rats are plump, well-fed on rice, and full of firm, delicious meat. During this season, if you travel to the Mekong Delta, you’ll easily spot many farmers selling field rats. Grilled field rat with salt and chili is one of the standout specialties of the region, a dish locals prepare in abundance right after the harvest.<\/em><\/p>\n\n\n\n

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\"Grilled
Visiting the Mekong Delta to try grilled field rat with salt and chili<\/strong><\/em><\/figcaption><\/figure><\/div>\n\n\n

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Grilled Field Rat with Salt & Chili \u2013 Mekong Delta Field Rat<\/strong><\/h2>\n\n\n\n

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Field rats usually live in rice fields and paddies, appearing year-round in many Mekong Delta provinces. When the rice harvest begins, locals head to the fields to catch them because this is when rats are most plentiful. Since they feed exclusively on rice, their meat is clean, fatty, firm, and naturally sweet.<\/p>\n\n\n\n

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There are several ways to catch field rats. When the rice is ripe but not yet harvested, people surround the fields with nets, set cage traps, and use ropes tied with empty cans to create noise, driving the rats out of the rice and into the traps. However, the most popular method nowadays is using hunting dogs to sniff out active rat burrows. Locals also dig burrows, set traps, spear them directly in the fields, or simply smoke the burrows to force the rats to flee.<\/p>\n\n\n\n

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\"Mekong
Mekong Delta field rats<\/em><\/strong><\/figcaption><\/figure><\/div>\n\n\n

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From field rat meat, Mekong Delta people create a variety of dishes: grilled over straw for golden, aromatic skin; the time-consuming but famous clay-pot roasted field rat<\/a>; pan-fried, stir-fried with lemongrass and chili, braised in coconut water, or rotisserie-style\u2026 every preparation is rich, flavorful, and delicious.<\/p>\n\n\n\n

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Grilled field rat with salt and chili is the most popular dish, a must-have on drinking tables, and loved by many.<\/p>\n\n\n\n

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How to Make Grilled Field Rat with Salt & Chili<\/strong><\/h2>\n\n\n\n

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Clean the rats thoroughly and rinse again with salt and ginger to remove any gamey odor, then drain. Marinate with salt, chili, seasoning powder, a little minced lemongrass, and garlic for about 30 minutes.<\/p>\n\n\n\n

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Once the meat has absorbed the flavors, grill over charcoal until it turns golden and releases a mouthwatering aroma. As it grills, the salt penetrates evenly, creating a rich, savory taste. True food lovers consider grilled rat a delicious, nutritious, affordable specialty that can only be found in this riverine region.<\/p>\n\n\n\n

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\"Grilling
How to make grilled field rat with salt & chili<\/strong><\/em><\/figcaption><\/figure><\/div>\n\n\n

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Grilled field rat with salt and chili has no strange odor\u2014just a fragrant, appetizing aroma\u2014with sweet, chewy, firm meat similar to chicken and very little fat. When eating, tear off hot pieces by hand and dip in lime-chili-salt mix for extra depth of flavor. No need for anything fancy\u2014just salt, pepper, lime, and chili is enough to bring out the distinctive grilled taste. Visiting the Mekong Delta, enjoying grilled rat with a glass of rice wine\u2026 there’s nothing better!<\/p>\n\n\n\n

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Grilled field rat with salt and chili is delicious, but not everyone has the courage to try it. Many people are curious yet hesitant when it comes to tasting this dish. However, if you try it once, you’ll surely experience the full, wonderful flavors this unique specialty has to offer.<\/p>\n\n\n\n

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Ingredients for Grilled Field Rat with Salt &amp; Chili<\/strong><\/h3>\n<\/div>\n\n\n\n
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Field rats: 4 (about 1 kg)
Salt & chili mix: 2 tablespoons
Lemongrass: 2 stalks
Garlic: 5 cloves
Chili: 2 fruits (adjust for spiciness)
Green onions: 1 bunch
Pork lard: 1 tablespoon
Seasonings: salt, pepper, sugar<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Preparation<\/strong><\/p>\n<\/div>\n\n\n\n

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Clean the field rats thoroughly, remove all innards, skin, and glands. Rinse well with salt and ginger to eliminate any gamey smell.
Finely mince lemongrass, garlic, and chili. Wash and chop green onions.
Mix salt & chili, minced lemongrass, garlic, chili, green onions, pork lard, salt, pepper, and sugar in a large bowl.
Add the rats to the marinade, toss well to coat evenly. Marinate for at least 30 minutes or overnight in the fridge for deeper flavor.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Prepare Charcoal or Oven<\/strong><\/h2>\n\n\n\n

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If grilling over charcoal, skewer the rats or place them on a grill rack. Grill over medium heat until the meat is golden and crispy.
If using an oven, preheat to 200\u00b0C (about 390\u00b0F). Arrange the rats on a baking tray lined with foil. Roast for 30\u201340 minutes, flipping occasionally for even cooking.<\/p>\n\n\n\n

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Once grilled, the meat turns a beautiful golden color and fills the air with an irresistible aroma. Diners tear the hot meat by hand, dip it in tangy-spicy tamarind fish sauce, and enjoy with fresh herbs, sour starfruit, and green banana.<\/p>\n\n\n\n

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V\u0103n h\u00f3a mi\u1ec1n T\u00e2y<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

When the rice fields are left with only stubble, the field mice are full of rice, fat, and have firm meat. During this season, if you travel to the Mekong Delta, you’ll easily see many farmers selling field mice. Grilled field mouse with salt and chili is a prominent dish among the Mekong Delta’s specialties, often prepared by locals after the harvest.<\/p>\n","protected":false},"author":1,"featured_media":2189,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rank_math_lock_modified_date":false,"footnotes":""},"categories":[642,648],"tags":[792,793,743,794],"location":[],"class_list":["post-2331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-flavors-of-the-mekong-delta","tag-cach-lam-chuot-dong-nuong-muoi-ot","tag-chuot-dong","tag-mien-tay","tag-nuong-muoi-ot"],"acf":[],"_links":{"self":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2331"}],"collection":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/comments?post=2331"}],"version-history":[{"count":3,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2331\/revisions"}],"predecessor-version":[{"id":2341,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2331\/revisions\/2341"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/media\/2189"}],"wp:attachment":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/media?parent=2331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/categories?post=2331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/tags?post=2331"},{"taxonomy":"location","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/location?post=2331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}