Entree: Vietnam – Mekong Delta – Ca Loc Nuong Trui (Ember-charred whole snakehead fish grilled over flaming straw, served with herbs, rice paper, and dipping sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 3 min

Total 38 min

Ingredients

- 1 whole snakehead (ca lóc), approx. 2 lb (900 g)
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) coarse salt
- 1 tsp (5 g) granulated sugar
- 2 cloves garlic, minced
- 2 stalks green onion, halved lengthwise
- 1 cup (30 g) mixed fresh herbs (Vietnamese coriander rau răm, mint, cilantro)
- 12 rice paper wrappers (bánh tráng)
- 8–10 lettuce leaves for wrapping
- Handful dry rice straw or dry straw for flaming (optional)
- 3 tbsp (45 ml) fish sauce for dipping
- 2 tbsp (30 ml) lime juice
- 2 tbsp (25 g) granulated sugar for dipping
- 2 tbsp (30 ml) warm water for dipping
- 1 small red chili, thinly sliced (bird’s eye or serrano)
- Lime wedges, for serving

Instructions

1. Clean the fish: scale, gut, and rinse well. Pat dry with paper towels and make two shallow diagonal slashes on each side to help cook evenly.
2. Season the cavity and outside: rub 1 tsp salt and 1 tsp sugar over the fish and into the slashes; brush skin lightly with 1 tbsp vegetable oil.
3. Prepare the charcoal/ember setup or a grill: if using the traditional method, pile a small bundle of dry rice straw and light it at one spot so it flames; you’ll char the fish directly over the flaming straw and then move to embers. If using a grill, preheat to high heat and have hot embers or very hot coals ready.
4. Skewer and position: thread a long bamboo skewer lengthwise through the fish from mouth to tail to keep it straight. Insert the green onion halves inside the cavity to add aroma.
5. Char the fish: hold or prop the fish over the flaming straw for a few moments until the skin chars and blisters, then move slightly away to allow the flesh to cook through from radiant heat and embers. Total cooking time about 10–15 minutes depending on size; fish is done when flesh flakes opaque and internal temperature reaches 145°F (63°C).
6. Rest and peel: remove the fish from heat and let rest 3 minutes. Using a cleaver or spoon, peel away most of the charred skin (some smoky bits remain) and open the fish along the backbone to expose the fillets.
7. Make the dipping sauce (nước chấm): in a small bowl combine 3 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp sugar, 2 tbsp warm water, 1 minced garlic clove, and sliced chili; stir until sugar dissolves and adjust to taste.
8. Serve: transfer fish to a platter. Offer rice paper, lettuce leaves, mixed herbs, lime wedges, and dipping sauce. To eat, place a little fish meat on rice paper with herbs and lettuce, roll and dip, or serve family-style pulling meat from the backbone.
9. Leftovers: refrigerate any unused fish meat in an airtight container for up to 2 days; reheat gently to avoid drying.