The dish is made of a kind of water fish called Loc. The fishes are covered in clay, buried, then burned using leaves and dried straw.
An aromatic flavorsome dish served with the grilled fishes, fresh raw vegetables, pungent fish sauce, tart limes and shrimp paste will surprise your taste buds. Pieces of white soft fish and fresh vegetables, such as cabbage and basil, are rolled in crunchy rice papers to bring you a unique experience with such a strange and special Vietnamese dish.
