Roasted Wild Mouse

Ingredients

• 2 wild mice (approximately 200g each) 2 wild mice (approximately 200g each)
• 2 stalks lemongrass, minced 2 stalks lemongrass, minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• Fresh herbs (such as cilantro and mint) for garnish Fresh herbs (such as cilantro and mint) for garnish
• Dipping sauce (such as nuoc cham) for serving Dipping sauce (such as nuoc cham) for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Clean and rinse the wild mice thoroughly, removing any excess fur and entrails.
3. 3.
   In a bowl, combine the minced lemongrass, garlic, ginger, fish sauce, soy sauce, lime juice, sugar, and chili flakes to make the marinade.
4. 4.
   Rub the marinade all over the mice, ensuring they are evenly coated. Let them marinate for at least 30 minutes.
5. 5.
   Place the marinated mice on a baking tray and roast in the preheated oven for 25-30 minutes, or until the skin is crispy and the meat is cooked through.
6. 6.
   Remove the roasted mice from the oven and let them rest for a few minutes.
7. 7.
   Garnish with fresh herbs and serve with dipping sauce on the side.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks with the back of a knife before mincing.
• Ginger — Use a microplane grater to easily grate the ginger into a fine paste.

Tips & Tricks

• If wild mice are not available, you can substitute with small game birds like quail or Cornish hens.
• For an extra kick of heat, add a finely chopped bird's eye chili to the marinade.
• Serve the roasted mice with steamed rice and a side of pickled vegetables for a complete Vietnamese meal.
• Make sure to handle the mice with gloves and follow proper hygiene practices during preparation.

Serving advice

Serve the Roasted Wild Mouse as a main course, accompanied by steamed rice and a side of pickled vegetables. The dish is traditionally eaten with chopsticks, but you can also use your hands to savor the tender meat.

Presentation advice

Present the roasted mice whole on a platter, garnished with fresh herbs such as cilantro and mint. The golden-brown crispy skin will be visually appealing and enticing to your guests.