Cá lóc nướng trui is a traditional dish and a specialty of the Mekong Delta, consisting of grilled snakehead fish. The dish is made with a combination of snakehead fish, basil, bananas, mangos, cucumbers, carrots, and green onions.

The vegetables are thinly sliced and arranged on a serving platter. The fish is washed, speared with a long stick from the mouth to the tail, and it’s then buried in straw which is set on fire. When the fire stops burning, the fish should be done.

Pieces of the fish are then mixed with the vegetables, sometimes wrapped in rice paper, then dipped into fish sauce or eaten with rice.