Brian Jeffrey
Field rats are a common delicacy in the Mekong Delta, where locals appreciate their rich flavor. Feeding mainly on rice, cassava, corn, and sprouts, these rats are known for their aromatic and fatty meat.
Mr. Ut Thuong from Dong Thap mentioned that field rats are plentiful in the Dong Thap Muoi area, available year-round. However, the best specimens are caught during the flood season or post-harvest. During these periods, locals trap and prepare the rats for cooking.
Various cooking methods exist for field rats, including braising, frying, boiling with lemon leaves, stir-frying in lemongrass and chili, simmering in coconut water, grilling with fermented bean curd, or cooking with curry. The most favored dish is lu-roasted field rats, also called clay pot-roasted rats.
To achieve the best flavor, locals select healthy rats weighing between 300 to 400 grams. First, they scald the caught rats in hot water to facilitate fur removal and cleaning.
The rats are then gutted, heads and feet cut off, and the bodies cleaned with saltwater or diluted alcohol to remove any odors before drying them.
 |
 |
Personal preferences dictate the seasoning of the rats, typically involving garlic, lemongrass, chili, fish sauce, salt, and MSG, with optional additions like sate sauce and five-spice powder for extra flavor.
After marinating for 15 to 20 minutes, the rats are strung on metal hooks and placed inside a clay pot designed with a bottom hole for smoke and air to escape.
These rats are roasted in the clay pot, with the lid opened every 10 minutes for turning. Once fully cooked, the meat is brushed with honey, resulting in a golden-brown appearance and enticing aroma.
The ideal clay pot-roasted field rats feature crispy skin with a reddish tint while the meat inside remains juicy and tender, not dry.
Freshly roasted rat meat is delightful on its own or paired with chili salt. To balance the richness, it is commonly served alongside herbs, banana flowers, or fresh slices of tomato and cucumber.
Initially, many diners may hesitate to try this renowned dish from the Mekong Delta. However, those who take the plunge are often enchanted by the rustic and rich flavors of this local specialty.
Food lovers describe the roasted rat meat as juicy, tender, and fatty, with the crunchy skin providing a satisfying texture similar to suckling pig.
This dish, once a simple creation for farmers, has gained prominence and is now featured in many restaurants, pubs, and tourist venues throughout the Mekong Delta.
While field rat meat offers a range of delectable options, diners are encouraged to be mindful of potential health risks associated with its consumption.
