Cá Lóc Nướng Trui: Char-Grilled Snakehead Fish, Vietnamese Country-Style

Clean the snakehead fish by scaling, removing the entrails, and rinsing thoroughly. Pat dry with paper towels. Score the surface of the fish in a crisscross pattern to help the marinade penetrate.

Finely chop the shallots and lemongrass (use only the soft inner part of the lemongrass). Combine in a bowl with fish sauce, honey, black pepper, and salt. Mix well to form a paste.

Rub the marinade all over the fish, inside and out, pressing into the scores. Let it sit at room temperature for 15 minutes as you prepare the grill.

While the fish marinates, make the nuoc cham (classic Vietnamese dipping sauce) by mixing fish sauce, lime juice, sugar, water, garlic, and chili (adjust to taste). Arrange rice paper, fresh herbs, cucumber, and soaked rice vermicelli on a platter.

Preheat your grill to medium-high. If using a charcoal grill, wait until the coals are ash-covered. Brush the fish with vegetable oil to prevent sticking. Place the fish on a lightly oiled fish basket or directly on the grill grates. Grill each side for 12–15 minutes, turning once, until the skin is charred and crispy and the flesh is opaque and cooked through.

Transfer the grilled fish to a platter lined with banana leaf or lettuce. Let it rest for 5 minutes. Serve whole; let guests pull the flesh and wrap it in rice paper with herbs, cucumber, and noodles, then dip in nuoc cham.