Lẩu rắn hổ nguyên da đáng sợ, chủ nhà khen ngon không ngờ

Món ăn thú vị cho mọi thực khách

Ned recently, an article sharing how to make snake hotpot by Mr. Phan Hong Son on a food-loving community has received thousands of mixed opinions, especially regarding the detail of leaving the snake skin on while cooking to preserve the original flavor of the dish.

Many netizens were “horrified” when watching, some even shared that they were “scared just by looking” and would never dare to taste this dish. Regarding this story, Mr. Son said that this feedback is not only from social media but also from friends and family members here when they first witnessed it.

Explaining the reason for cooking the snake in its skin, Mr. Son stated that before diners can experience the full flavors, he wants to challenge them with the visual aspect, if they can overcome this “gateway” then they can eat.

“On the other hand, I know that few people make this dish with the skin still on, but when you calmly try it, you will find it delicious, the snake is tender and not tough, not gamy, you can taste the lemongrass, lime leaf aroma, the sweetness of coconut water, the richness of chicken fat…”, Mr. Son said.

Also, according to Mr. Son, his friends were very complimentary and enjoyed tasting this unique dish afterward. Especially, his wife and children were not afraid but excited to indulge in it.

“People usually think snakes are poisonous, the feeling of the wet, soft skin slithering over the feet is chilling, not to mention eating it. When seeing the hotpot with the skin on, people criticize and dare not eat, but it’s like how Vietnamese people eat balut, raw blood pudding that scares Westerners… It depends on how you perceive it to have different experiences”, Mr. Son added.

Passion for cooking exotic dishes

The first time Mr. Son had snake was when he visited the Lệ Mật – Gia Lâm village. This place is very famous for snake farming and processing this specialty.

However, before, Mr. Son only tasted snake meatballs, snake bone with noodles… Therefore, he wanted to create many more dishes using this animal.

“I love eating, so every time there is a strange dish, I am curious about the ingredients and how to cook it. This snake hotpot is the first time I made it, just following practical experience for marinating and cooking,” Mr. Son said.

According to Mr. Son, the snake he used was a non-venomous python. After the snake was meat processed and cleaned, it was frozen for preservation. When needed, Mr. Son would thaw it, soak it in vinegar, and alcohol to reduce the gamy smell then marinate it with over 10 different spices for 30 minutes.

“Heating the pan, I would add lard, then dried shallots, minced lemongrass, and stir-fry before adding the snake to cook. Following that is smashed lemongrass, coconut water boiled for 5 minutes. In addition, the hotpot also requires a laying hen and quail eggs,” he shared.

Therefore, the snake Mr. Son used was a non-venomous python. After the snake was meat processed and cleaned, it was frozen for preservation. When needed, Mr. Son would thaw it, soak it in vinegar, and alcohol to reduce the gamy smell then marinate it with over 10 different spices for 30 minutes.

“To enhance the taste of the hotpot, when serving, snake and chicken should be served in a 1:1 ratio. The snake hotpot cooked with laying hen is full of flavors, so just a bite will fill your mouth, overcoming all fears,” he said.

“Each time I prepare a different dish from the same ingredient to prevent boredom for the whole family. In addition to snake, I have made grilled field mouse with lemongrass, field mouse stir-fried with lemongrass and chili, field mouse fried with garlic,” Mr. Son chuckled.