Not only does it have a beautiful name, the specialty "long-legged dancer" in An Giang also attracts customers because of its crispy, fragrant and sweet meat, which can be eaten with the bones.
“Long-legged dancer” is another name for dried frog. This dish is available in many provinces in the West but is most popular in An Giang.
According to locals, dried frogs originated in Cambodia. When introduced to Vietnam, through the skillful hands of the Western people, this dish gradually became famous and is considered a specialty of this land.
In the West, dried frogs are available all year round, but there are some seasons when they are scarce and some seasons when they are plentiful. The busiest season for dried frogs is from May to November. This is the time when the rainy season begins, when frogs breed and thrive.
At that time, people gathered together to go to the fields, catch and collect fresh frogs to dry, gradually preparing for the peak period of Tet.
Ms. Tran Thi Xuan (64 years old) - owner of a famous dried frog facility in Tinh Bien district (An Giang) said that due to the increasingly scarce quantity of fresh frogs in the wild, local people have to import more frogs from Cambodia to have enough supply for drying warehouses.
There are two types of frogs: rice frogs and hybrid frogs. Rice frogs are smaller but have firm and chewy meat, you can chew the bones, so they are the most popular with diners.
To make delicious dried frogs, the preparation stage is considered the most meticulous and time-consuming. Fresh frogs are bought, skinned, internal organs removed, cleaned, marinated and dried.
Spices for marinating frogs are quite familiar and easy to find such as pepper, chili, salt, MSG, etc., but each family has its own recipe to create a delicious product with an attractive flavor.
“The process of preparing frogs is quite difficult and requires meticulousness because frogs live in the wild and eat a variety of foods, so they are susceptible to pathogens and parasites. Not to mention, cleaning also ensures that when dried, the frogs do not spoil or have an unpleasant smell, affecting the quality of the dish,” said Ms. Xuan.
According to this woman, in addition to the marinating stage, the weather is also a decisive factor in the quality of dried frogs. Frogs are only dried on sunny days, with at least 2 days of sun to be delicious and to prolong their shelf life.
Not to mention, the process of drying frogs also requires experience. Because frogs that are not dried in enough sunlight often have a musty smell and are difficult to eat, but if dried in too much sunlight, the meat will be dry, reducing its deliciousness and sweetness.
On average, to make 1kg of dried frogs, 4-6kg of fresh frogs are needed.
The smaller the frog, the more difficult and time-consuming the preparation. Not to mention, the preparation steps of this dish are all done by hand by local people, without the support of machines, so the number of finished products made each day is also limited.
Therefore, the price of dried frogs is also quite high, ranging from 350,000 - 600,000 VND/kg, depending on the type. During peak season, dried frogs can be sold for about 800,000 VND/kg, but still attract customers.
“Dried rice frogs cost several times more than beef, as much as lobster, but are still popular because the finished product is eye-catching and the meat is firm, slightly sweet, and you can eat the bones.
The standard weight of dried rice frogs is about 900 - 1,000 pieces/kg, and can be processed into many attractive dishes such as dried frog salad, fried dried frog with butter and garlic, dried frog with fish sauce, and grilled dried frog," commented Ms. Nguyen Van - the owner of a restaurant serving dried frog dishes in Ho Chi Minh City.
Ms. Van said that fried dried frog is the easiest dish to prepare and almost retains its original flavor, so it is loved by drinkers.
When eating, diners can feel the chewy, slightly sweet meat and crispy bones. Fried frogs are delicious when dipped in fish sauce or chili sauce.
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