Thursday, December 25, 2014

Charcoal Grilled Country Mice (makes 8 large mice)

I prefer to eat country mice over the city ones any day! Knowing that I want to eat some mice my second maternal aunt and uncle (Di Y and Di Tia) asked their staff (those working in the rice field) if they can catch and clean some for me. When I was visiting the rice paddy one of the staff did not think he could get any. However, to my surprise the following day when I returned from the open air market my aunt told me I have some mice in the kitchen. When I looked in the bag I noticed these mice were larger than I remember. Some years back during a visit the same aunt and uncle gave me some mice but they were much smaller. I wonder what these mice ate?! This batch of mice had already been gutted and cleaned but I just had to re-clean them. I rubbed all 8 of them inside and out with a lot of salt, washed and let them dried in a colander. After this I marinaded them and placed them in a plastic bag to be refrigerated overnight. The next day I grilled some over charcoal. These came out a little saltier than I normally eat. However, it is pretty tasty with rice noodles, a huge platter of fresh herbs/lettuce/cucumber, tomato slices and some Vietnamese dipping sauce!

Charcoal Grilled Country Mice (makes 8 large mice)


8 large country mice (about 2.6 lbs or 1.2 kg total), gutted, cleaned well and drained
1/3 C rice wine
4 Tbsp minced lemongrass
3 Tbsp minced shallots
2 Tbsp minced garlic
2 Tbsp fish sauce
1 1/2 Tbsp sugar
1 tsp salt
2 tsp chicken broth powder (preferably non-MSG)
2 tsp grated ginger
1/2 tsp pepper


Mix all ingredients in a plastic bag/zip lock bag or a container and rub the mixture all over both sides of the mice.  Let the mice marinade for at least 4-6 hours or overnight. Grill or fry until cooked thoroughly.

*Adjust the ingredients according to your taste.

my family's dogs were very curious
and seemed to be ready to eat the
grilled mice!
photo taken in Dalat (2014)

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