Exploring Field Mouse Cuisine in Hai Phong

In Hai Phong, particularly in areas like Kien Thuy, Vinh Bao, and Tien Lang, field mouse meat is considered a regional delicacy that rivals the price of beef. It can be cooked in numerous ways, including stir-fries, sticky rice dishes, mock civet, and grilled preparations.

Field mouse has become a well-known ingredient in the region’s culinary scene, attracting food enthusiasts from surrounding areas.

The optimal time to catch field mice is between September and early November in the lunar calendar. During this period, the mice are known to feed on ripe grains in the rice fields, resulting in well-fattened specimens.

This seasonal capture not only aids in protecting local crops but also provides additional earnings and culinary ingredients for the residents.

According to Pham Quyen, a local from Tien Lang, the preparation begins by immersing the captured mice in hot water to remove their fur, followed by singeing on an open flame. This process results in appealing golden-brown skin that enhances the dish’s color and aroma.

Post-singeing, the mice are gutted, cleaned, and rinsed with saltwater. The liver is sometimes saved for its rich taste.

To eliminate any strong odors, the meat is soaked in ginger water or lemon juice for about 10-15 minutes prior to cooking.

Though versatile, boiled mouse is the most traditional preparation method, which keeps its natural flavor intact.

For an added touch, the traditional method involves air-drying the meat overnight or pressing it with la re—wild ginger leaves common in the countryside.

Quyen shared, “In my hometown, after boiling, the meat is placed on banana leaves layered with la re, wrapped tightly, and weighted down to press it.”

This pressing technique results in a firmer texture, enhancing the distinctive flavor from the la re.

When served, the meat is cut into bite-sized pieces, neatly arranged on a plate, and garnished with thinly sliced lime leaves. It pairs exceptionally well with ginger fish sauce, spicy chili, or lime-salt chili sauce.

During the rice harvest in Kien Thuy, Vinh Bao, and Tien Lang, visitors can find field mice priced between VND 220,000 and 250,000 per kilogram in local markets.

Residents frequently prepare the meat in various styles, such as grilling, clay pot roasting, or stir-frying. For a special occasion, it can be served in sticky rice dishes or mock civet, adding a unique regional twist.

Quyen noted, “Initially, guests may feel hesitant, but many who taste field mouse meat find it even tastier than chicken.”

It’s important to note that because field mice are wild, they may carry diseases and parasites. Hence, diners should remain cautious, even after the meat is properly cleaned and cooked.