When you visit An Giang, be sure to try the dish called "long-legged dancer."

Dried frog meat from An Giang , known by the alluring name "long-legged dancer," attracts customers with its crispy, fragrant, and sweet meat, and the bones are so edible that people can eat them all.

Delicious dishes made from dried frogs. (Source: Vietnamnet)

According to the people of An Giang, dried frog meat originated in Cambodia. When it was introduced to Vietnam, through the skillful hands of the people in the Mekong Delta, this dish gradually became famous and is considered a specialty of the region.

In the Mekong Delta, dried frog meat is available year-round, but the supply varies from season to season. The busiest season for making dried frog meat is from May to November. This is when the rainy season begins, and frogs breed and thrive.

At that time, people would go to the fields together to catch and gather fresh frogs to dry, gradually preparing for the peak season during Tet (Lunar New Year).

Ms. Tran Thi Xuan (64 years old), the owner of a well-known dried frog business in Tinh Bien district (An Giang province), said that due to the increasing scarcity of fresh frogs in the wild, local people have to import frogs from Cambodia to have enough supply for the dried frog processing facilities.

There are two types of frogs: rice frogs and hybrid frogs. Rice frogs are smaller but have firm and chewy meat, and can be chewed even on the bones, making them the most popular choice among diners.

To make delicious dried frogs, the preparation process is considered the most meticulous and time-consuming step. Fresh frogs are bought, skinned, gutted, cleaned, marinated, and then sun-dried.

The spices used to marinate frogs are quite familiar and easy to find, such as pepper, chili, salt, and MSG, but each household has its own recipe to create a delicious and appealing dish.

Dried frogs, with their long, straight legs and dancer-like shape, are often referred to as "long-legged dancers."

"The process of preparing frogs is quite laborious and requires meticulous attention to detail because frogs live in the wild and are omnivorous, making them susceptible to carrying diseases and parasites. Furthermore, proper cleaning ensures that the frogs don't spoil or develop an unpleasant odor when dried, which would affect the quality of the dish," Ms. Xuan explained.

According to this woman, besides the marinating process, the weather is also a decisive factor in the quality of dried frogs. Frogs are only dried on sunny days, for at least two days, to ensure they are delicious and have a longer shelf life.

Moreover, the process of drying frogs also requires experience. Frogs that are not dried in enough sunlight often have a pungent, unpleasant smell, but those dried in too much sunlight become dry, reducing their deliciousness and sweetness. On average, it takes 4-6 kg of fresh frogs to make 1 kg of dried frogs.

The sun-drying process requires experience and careful timing to ensure the dried frogs are of the highest quality and delicious flavor. (Source: Vietnamnet)

The smaller the frog, the more difficult and time-consuming the preparation process becomes. Furthermore, all the preparation steps for this dish are done manually by the locals, without the aid of machinery, so the quantity of finished products produced each day is limited.

Therefore, the price of dried frog meat is quite high, ranging from 350,000 to 600,000 VND/kg, depending on the type. During peak season, dried frog meat can be sold for around 800,000 VND/kg, yet it still attracts many buyers.

"Dried frog legs are several times more expensive than beef, as expensive as lobster, but they are still popular because of their attractive appearance and firm, chewy meat with a slightly sweet taste, and the bones can even be eaten."

"Dried frogs, weighing approximately 900-1,000 frogs per kilogram, can be prepared into many delicious dishes such as frog salad, fried frogs with butter and garlic, frogs braised in fish sauce, and grilled frogs," commented Ms. Nguyen Van, the owner of a restaurant serving dried frog dishes in Ho Chi Minh City.

Ms. Vân said that crispy fried dried frog is the easiest dish to prepare and almost retains its original flavor, which is why it's a favorite among drinkers.

When eaten, diners can feel the chewy, slightly sweet meat, while the bones are crunchy. Fried frog is delicious even when dipped in fish sauce or chili sauce.

Source: https://baoquocte.vn/den-an-giang-thuong-thuc-mon-vu-nu-chan-dai-293135.html