Grilled fish with dong leaves

Nieng fish is a freshwater fish that lives in clear, fast-flowing streams. The Bh'noong people consider Nieng fish a gift from heaven and only catch them at appropriate times, ensuring that they are not overfished, helping to maintain fish stocks.

After being caught, the Nieng fish is processed immediately to ensure freshness. The fish is cleaned but not gutted, marinated with salt, MSG, wild pepper, rattan leaves, chili and some typical spices of the mountainous region. After being marinated, the fish is wrapped in dong leaves - a type of large, thick leaf with a light aroma.

After wrapping carefully, the fish is placed on the grill for about 30 minutes. The heat from the charcoal stove causes the dong leaves to burn, gradually releasing each layer of flavor and essence in the fish. When the outer layer of leaves begins to burn and give off a characteristic aroma, that is when the fish is fully cooked. Peeling off the dong leaves, the fish meat inside is white, soft and sweet, mixed with the spicy taste of wild pepper, a little salty taste of salt, a little bitter taste of fish intestines, creating a unique and unforgettable dish.

Grilled Nieng fish with dong leaves is not only a delicious dish but also a unique culinary culture of the Bh'noong people in the middle of the Truong Son mountain range.