Pa pỉnh tộp

Pa pỉnh tộp is a traditional dish originating from the Thai ethnic minority group in the northwest of Vietnam. The dish consists of freshwater mountain fish that's grilled until soft. The fish eat leaves, crustaceans, and moss, and as a result their flesh is lean and with a unique flavor. It's best to use carp for pa pỉnh tộp, although any fish can be used. Before the grilling process, the fish is cut and stuffed with ingredients such as garlic, ginger, chili, herbs such as dill, coriander, and green onions, and mak khen – a rare type of pepper from Vietnam's northwestern forests. The fish is then folded in half and grilled over charcoal until golden brown. The dish is usually served with sticky rice on the side. During local festivities, pa pỉnh tộp is a staple offering to ancestors, and it's also often gifted between relatives.