Vietnamese cuisine has long been renowned for its richness and boldness, where ingredients that seem “too adventurous” become famous specialties. From creamy coconut worms and balut to charred grilled dishes that make you want to run away, Vietnam’s culinary scene is multidimensional, unique, and full of surprises.
A classic example is a dish that caused quite a stir online. As black as a burnt log, it could be mistaken for an overcooked sweet potato or taro. Some guessed it was a pig’s trotter roasted over straw fire. But the truth made many shudder: it was grilled rat meat.
While some may be put off by the thought, rat meat, especially that of field rats, is a familiar delicacy in many regions, from the watery Mekong Delta to the northern midlands.
(Source: @dung_xe_luot)
In the Mekong Delta, especially in provinces like Dong Thap, An Giang, and Long An, the flooding season is also rat-hunting season. Field rats feed on rice, resulting in tender and flavorful meat. Locals catch, clean, and burn the rats to remove the fur and skin before grilling, steaming, frying, or stir-frying them.
The simplest preparation is to grill the rats until the skin turns black and then peel off the charred layer. Underneath lies tender white meat with a fragrant and buttery aroma.
In some northern provinces, people also consume rat meat. During the harvest season, they catch field rats to cook or sell. In some places, rat meat becomes a “hot commodity.” Locals not only grill but also stir-fry, steam with ginger, or cook it in a spicy stew—a versatile ingredient that defies expectations.
Field rat meat, distinct from house rat meat, is considered clean, protein-rich, sweet, and odorless. When grilled, it emits a distinctive aroma, with a slight buttery taste and a chewy yet moist texture. Connoisseurs believe that grilled rat meat dipped in chili lime salt or tamarind fish sauce is a match made in heaven.
While not for the faint-hearted, this charred grilled rat dish offers a memorable culinary experience, both thrilling and intriguing, and quintessentially Vietnamese.
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