Snakehead fish is covered with straw and burned for about 15 minutes in a big fire - Photo: DANG TUYET
Every year, from the second half of March to the beginning of April, many fields in the West are harvesting the winter-spring rice crop. After harvesting the rice, the fields are full of dry straw, ready to be used to grill snakehead fish.
In the past, when there were still plenty of freshwater fish, farmers would gather together in the ditches to catch snakehead fish and grill them right on the edge of the fields.
Nowadays, it is rare to catch fish in the fields, but my villagers remember the taste of grilled snakehead fish with straw and often buy fish in advance to save. As soon as the rice fields are cut and the straw is dried in the sun, they rush to the dike to grill fish.
Grilled snakehead fish in a large fire of straw and then kept in a charcoal fire for about 10 minutes - Photo: DANG TUYET
Grilled snakehead fish with cracked skin, fragrant aroma wafting in the middle of the field - Photo: DANG TUYET
Wash the snakehead fish thoroughly to remove the slime, leave the head and scales intact, then use a piece of young bamboo about 50cm long to insert from the mouth to the middle of the fish's belly, leaving a piece of bamboo about a hand's span long to insert into the ground.
Then cover the fish with dry straw and burn for about 15 minutes, then keep the straw charcoal for about 10 minutes, then scrape off the black dust and it can be eaten.
Grilled snakehead fish served with raw vegetables - Photo: DANG TUYET
When the layer of straw ash slowly burned away, the grilled snakehead fish had cracked skin, revealing golden brown meat, giving off a delicious aroma.
The farmers just brushed off the black charcoal and ate it while it was hot. The aroma of grilled fish mixed with the faint scent of straw made this rustic dish of the countryside strangely delicious.
Perhaps that is why every time they have the opportunity to visit the West, guests from far away are treated to a simple dish of grilled snakehead fish with straw by the host, which they always remember because of the precious love and simple soul of the countryside.
No fuss, the taste of home just flies away.
Source: https://tuoitre.vn/ve-mien-tay-mua-lua-vua-cat-xong-chay-u-ra-bo-de-nuong-ca-loc-dong-20250330161745737.htm
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