The Je Trieng people in Dak Glei district also have a specialty dish of field mouse meat, which is mainly processed into two dishes: Grilled mouse meat and Dried mouse hung in the kitchen. The season of ripe rice is also the season when field mice are the most fatty and delicious, and people go into the mouse hunting season. Quickly roll up a pile of dry straw, light a fire to burn off the fur, this way the mouse meat will have a fragrant smell and retain its sweetness.
After cleaning the fur, gutting, removing the organs, quickly rinse with water, rub a little salt all over the mouse, then use a bamboo stick to skewer it straight, and grill it on a charcoal stove until golden brown and fragrant. Serve with a little sour wild mango, making a bowl of wild salt and pepper, spicy and very suitable. Find some more wild fern, put it in a bamboo tube, add a little water, grill it on a straw stove, just a little bit and you will have a delicious dish.
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| Kon Tum field mouse meat |