Description
A spectacular Mekong Delta specialty: a whole 'Elephant Ear Fish' deep-fried with its scales on, served propped up vertically, eaten by rolling the flesh in rice paper.
Restaurants serving Ca Nuong Tai Beo (Elephant Ear Fish)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Elephant Ear Fish
- Rice paper
- Bun(Rice vermicelli)
- Lettuce/Herbs
- Tamarind sauce(or Nuoc Cham)
Instructions
- Deep-fry a massive fish whole with scales on, repeatedly ladling hot oil over it.
- Serve propped up on a special stand.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
Whole fried flounder/seabream (scales removed)
Pairing
Mekong breeze(Beer)
Trivia
A must-eat 'Instagrammable' dish for Mekong River tour groups. Despite its wild look, the white flesh is delicate, fluffy, and delicious.
Eating tips & etiquette
Staff will scrape off the crispy scales and flesh. Roll it in rice paper with veg and Bun, then dip in tamarind sauce.
Allergen
Fish