The Bay Nui region of An Giang is not only famous for its annual buffalo fighting festival, but now this land is also becoming better known for a unique type of dried specialty: the “long-legged dancer” dried frog.

“Long-legged dancer” is the elegant name for dried rice field frogs. The village that produces these dried frogs is located in Vinh Ha Hamlet, Vinh Trung Commune, Tinh Bien District – An Giang..

To obtain this “long-legged dancer” specialty often requested at local taverns, residents in this region hunt frogs in the fields until late at night. Those who go frog hunting are usually young men, as only they are quick-handed and sharp-eyed enough to accurately catch each frog in the pitch-black night.

Rice field frogs are available year-round in the Western Vietnamese countryside, so dried frogs are produced throughout the year. Thanks to skillful and delicate processing, this region’s dried frog has quickly become a famous delicacy in the Mekong Delta. These small rice field frogs, after being skinned and dried, are only about the size of a finger. Due to their delicious taste, drinkers have bestowed upon this specialty quite elegant names such as “long-legged dancers” or “tycoon’s beauties.”

To make this addictive dried dish, after the frogs are cleaned and seasoned with various spices, they must be sun-dried for two days before they are ready for use. If there is no sun, they must be dried in a kiln.

With its intriguing name and rich flavor, dried frog is gradually becoming a favorite dish that is deeply imbued with the spirit of Western Vietnam.

A frog hunter only needs a set of tools including a battery, a hunting lamp, an iron basket, and a net to catch up to 10 kg of frogs on a summer night, and about 4 kg on a winter night.

On average, every 4 kg of fresh frogs will yield 1 kg of dried frogs. The current price for dried frogs is approximately 540,000 VND/kg, while during the Tet holiday, it can rise to 650,000 – 700,000 VND/kg, often with no stock left to sell.

Dried frog is very delicious, both fragrant and crispy; it can be considered an attractive “lai rai” (drinking) snack that few other dried dishes can surpass. Dried frog is best when fried; diners can chew both the bones and meat, which are fragrant, savory, slightly sweet, spicy, salty, fatty, and crispy, with a very distinct flavor. Indeed, this “long-legged dancer” dish is truly addictive.

Compiled by Bang Tam