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BLACK THAI JUMPING FISH
1. MR. KINH’S FAMILY HOME
ADDRESS: Tu Le Ward, Van Chan District, Yen Bai Province
STICKY RICE IN BAMBOO: Wash the rice and place it in the bamboo. Add water. Cover the upper part with phrynium leaves and grill over a fire. Use a machete to cut the bamboo bark. Serve with sour buffalo skin.
SOUR BUFFALO SKIN: Grill the buffalo skin and remove the hair. Boil the skin for 45 to 60 minutes. Cut the skin into thin slices and season with galangal, chilis and salt. Place in a jar for 5 to 7 days to ferment the skin.
SOUR DECOMPOSED FISH: Cut the fish in big chunks. Roast the rice then pound it into a powder. Season fish with galangal, lemongrass, chillies, rice powder and salt. Place it in a jar for 3 to 7 days.
THAI TRADITIONAL GRILLED FISH: Cut the fish open and remove the gastric acid. Marinate in lemongrass, chillies, perilla leaves, Thai pepper, salt, and minced local stinky leaves. Place inside the fish then fold fish in half. Place fish on a bamboo skewer and grill for 30 minutes.
FISH GASTRIC ACID DIPPING SAUCE: In a bowl, add the fish gut, local stinky leaves, salt and perilla. Pour the mixture into a bamboo trunk. Use phrynium leaves as a cork. Grill the bamboo trunk for 20 minutes. Pour it out and serve as a dipping sauce.
GRILLED MOSS IN BAMBOO: Wash the moss and chop in small pieces. Season with garlic, chillies, lemongrass, shallot, and cilantro. Place phrynium leaves in the bamboo trunk, then add the moss in and grill on fire for 20 minutes. Remove from the bamboo and serve.
JUMPING FISH SALAD: Cut the banana blossom into thin slices. Squeeze it in water with salt. Mince the fish mint and normal mint. Add a bit of salt to the veggie mix. Add sour juice made from bamboo shoot pickle juice.
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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
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