Unique and unusual dishes... frog cooked in bamboo tubes, frog tom yum.

Besides the familiar frog porridge, a Vietnamese restaurant owner's frog dishes are transformed into many unique and unusual options: baked frog with cheese, spicy tom yum frog, frog cooked in bamboo tubes, and more.

The owner, Ms. Dao Thuy Linh, shared that she originally came from a culinary background and loved wearing an apron and cooking. Her time studying Hotel and Restaurant Management in Singapore led her to discover frog porridge. "Before, I didn't even dare eat frog meat, I was even afraid because it was so green. But once a friend invited me to try frog porridge, I realized how sweet and delicious frog meat is. From being afraid, I became addicted," she recounted.

Later, during her business trips and travels in China, she realized that the locals ate frog meat as commonly as pork or chicken. For them, frogs were a nutritious, familiar, and essential food. "Frog meat is white meat, generally healthier than red meat. Vietnamese frog meat is firm, chewy, easy to digest, and tastes like both chicken and fish. If you care about nutrition, eating frog meat is very beneficial," she said.

From then on, she began creating dozens of frog recipes, which have now become a collection of 50 different dishes, inspired by cuisines from around the world.

The Tom Yum sauce is a dish you can't find anywhere else except at Ms. Linh's restaurant.

PHOTO: LE NAM

The first dish I tried was frog tom yum. The frog legs and breasts were deep-fried until crispy, not deep-fried, and when dipped into the rich, golden Tom yum sauce, the flavor exploded. According to the owner, this sauce is unique, found nowhere else, not even in Thailand – the birthplace of Tom yum. Unlike typical diluted fish sauce, the Tom yum sauce here is thick and smooth, coating the frog meat perfectly, with a harmonious balance of sour and spicy flavors, and a light, non-greasy richness. Served with hot, crispy bread, the dish is even more appealing.

The next dish is frog stir-fried with salted egg yolk, a bestseller at the restaurant. Basically, the frog meat is deep-fried until crispy, but the salted egg yolk coating adds a savory, rich flavor. This dish is somewhat similar to frog tom yum, differing only in taste, but it's still impressive enough to leave a lasting impression on diners.

Baked frog with cheese - an unexpected East-West fusion.

PHOTO: LE NAM

But the baked frog with cheese was truly a surprise. The melted cheese, golden and glistening, nestled beneath tender white frog meat, combined with the rich, creamy European flavor and the natural sweetness of Vietnamese frog meat, created an unexpected Asian-European fusion. It was a dish that reminded me of bold innovation, yet it complemented my palate perfectly.

Frog cooked in bamboo tubes, served with white rice, is very delicious.

PHOTO: LE NAM

Finally, there's frog stewed in bamboo tubes, which I consider the "masterpiece" of lunch. The refreshing sourness of the bamboo shoots, the pungent spiciness of the chili peppers, and the tender frog meat braised in bamboo tubes create an irresistible aroma. The dish evokes Chinese cuisine, with a touch of Northwestern Vietnamese flavor. It pairs perfectly with hot rice. The owner recounted that she learned this cooking method during a trip to China and decided to turn it into her own frog dish. "If a musician composes a piece of music, then a chef creates a recipe," she said.

Fifteen years ago, Ms. Linh opened a frog farm to secure her own supply of ingredients. Later, she handed over the business to farmers, both to reduce pressure and to focus on creating innovative recipes. Now, her dream is to bring Vietnamese frogs back to Singapore. "Bringing frogs back to the frog porridge capital of Asia?" "The frog meat in Singapore isn't as firm as Vietnamese frog meat, but I'm confident that my frog dishes will win over international diners," Ms. Linh replied.

Frog restaurants in Xuan Hoa ward (Ho Chi Minh City) are packed at lunchtime.

PHOTO: LE NAM

Bringing Vietnamese frogs to the "frog porridge capital of Asia," the bold idea of ​​a woman who once feared frogs made me understand why her restaurant is always crowded. When cooking with passion, the food is not just food; it also conveys the chef's feelings and aspirations to introduce Vietnamese cuisine to the world .

Source: https://thanhnien.vn/doc-la-ech-nau-ong-tre-ech-tomyum-185250923161228603.htm