2 ways to make fried mouse with fish sauce, fried mouse with lemongrass and chili with Elmich pan

Prepare the Ingredients

Clean the mouse meat by rubbing it thoroughly with salt and alcohol to eliminate the odor. Then, rinse it 2-3 times with clean water to completely remove impurities, and let it drain.

Crush the garlic, peel it, and then chop it finely. Peel the shallots and chop them finely as well. Similarly, chop the chili into small pieces.

Next, marinate the mouse with 1 tablespoon of fish sauce, 1 teaspoon of monosodium glutamate, a little pepper, 1 teaspoon of chopped shallots, and 1 teaspoon of five-spice powder, then mix well and let it marinate for about 15 minutes.

Fry the mouse meat

Place a pan on the stove, when the pan is hot, add cooking oil and heat until boiling. Next, drop the mouse into the hot oil to fry over medium heat. When you see the mouse meat firming up, increase the heat to fry on high. Fry until the mouse is golden brown, then remove it and let it drain.

Render Pork Fat

If you don’t have pork cracklings ready, use 100g of pork fat, cut into small pieces. Place a frying pan on the stove, add the fat to the pan, and render it on low heat until the fat releases oil and the cracklings turn golden and crispy, then remove the cracklings.

Add 1/2 of the garlic into the oil, fry until golden and fragrant, then remove.

Make the Sauce

In a bowl, add the remaining minced garlic, chili, and shallots, then add 1 tablespoon of fish sauce, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, 3 tablespoons of water, a little ground pepper, 1/2 teaspoon of salt, and 1 tablespoon of chili sauce. Stir well to dissolve the sauce mixture.

Fry the Mouse with the Sauce

Place a pan on the stove, add 2 tablespoons of the rendered pork fat into the pan, then add the sauce, and heat. When the sauce boils, add the mouse meat, using a ladle to mix well so that the mouse meat is coated in the sauce. Stir until the sauce is reduced and the mouse meat is slightly dry, then turn off the heat.

Final product

You arrange the fried rat on a plate with lettuce, tomatoes, and cucumbers, sprinkle a little fried pork fat and fried garlic on top to complete the dish.

Fried rat with fish sauce prepared this way not only has an attractive color but also an incredibly enticing flavor. The outer piece of rat meat is golden and crispy, soaked in a sweet and salty sauce with a bit of spiciness just right for the palate. The inner meat is tender and not dry at all.

Prepare the Ingredients

First, clean the mouse meat by rubbing it with salt and lemon (or use salt and white wine) to eliminate the natural odor. Then, rinse thoroughly with clean water and let it drain. Once the mouse meat is drained, cut it into bite-sized pieces for convenience in cooking or leave it whole if preferred.

For the lemongrass, you will slice it thinly first, then put it into the meat grinder along with fresh chili to finely chop. Peel the garlic and shallots and also chop them finely.

Marinating rat meat

Put the prepared rat meat into a bowl, then add 1 tablespoon of fish sauce, 1/2 tablespoon of sugar, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of seasoning powder, 1 teaspoon of ground pepper, and 1/2 teaspoon of turmeric powder.

Mix the ingredients well so that the rat meat absorbs the spices evenly, then add lemongrass, chili, garlic, and minced shallots, mix again and marinate for about 30 minutes to enhance the delicious flavor.

Frying rat meat

Place a pan on the stove, add oil and heat it. When the oil is hot, add the rat meat and fry over medium heat. Fry until the meat is firm and turns a beautiful golden color, then transfer it to a plate lined with paper towels or use a sieve to remove excess oil.

Final Product

The final product of lemongrass chili fried rat has an attractive golden color, with the strong aroma of lemongrass mixed with the distinctive scent of fried rat meat spreading, stimulating the taste buds.

When enjoyed, each piece of fried rat is crispy on the outside, tender and sweet on the inside, soaked with rich spices, blending with the mild heat of chili and the characteristic aroma of garlic and lemongrass. This dish is not only visually appealing but also rich in flavor. It can be served with white rice or enjoyed as a snack while drinking, which is perfect.