Split-Mouth Fish — A Unique Delicacy in Highland Cuisine

Traditional meal trays during holidays, Tet, festivals, or when welcoming honored guests among the Muong and Dao ethnic communities in communes such as Minh Dai, Long Coc, Thu Cuc, and Trung Son consistently feature stream fish prepared in various ways, offering delightful culinary experiences. Among the varieties of stream fish, there is one type that resembles a carp, grows to about the size of a big toe, and features a peculiar mouth similar to the Anh Vu (royal velvet) fish. Dinners who taste it once will remember it forever. It is known locally as cá sứt (split-mouth fish).

The split-mouth fish features a unique shape with a wide, flared mouth adapted for clinging to rocks and feeding on stream algae.

Mr. Phan Manh Truong in Minh Tam Village, a native of the area, possesses a deep understanding of the culinary culture in Minh Dai. He shared that in highland cuisine across communes like Minh Dai, Xuan Dai, and Long Coc, stream fish always holds a special position — in terms of dishes, species characteristics, and preparation methods. Beyond frying, deep-frying, or braising, stream fish is also steamed together with wild forest vegetables, cooked with sour bamboo shoots, grilled over charcoal, or simmered in fermented rice broth... Through these unique preparation methods perfected by local Dao and Muong villagers, stream fish dishes deliver surprising experiences that leave lasting impressions on visitors.

To catch stream fish, including the split-mouth fish, one must seek out fast-flowing waters, waterfalls, and mountain streams. Alongside seasonal fishing experience, utilizing custom-crafted fishing gear created by villagers — such as specialized nets and bamboo traps — is crucial, passed down through generations.

The split-mouth fish is a small species, growing only to roughly the size of a big toe, resembling grass or mrigal carp in shape, spawning seasonally, and living along mountain streams and small waterfalls.

Mr. Nguyen Viet Anh, a resident of Thu Cuc Commune, noted: The most unique and unusual feature of the split-mouth fish is its mouth. Because it feeds exclusively on rock algae, its mouth somewhat resembles that of the famous Anh Vu fish found at river junctions — flaring outward with expandable tissue that allows it to cling to rock faces to graze on algae and anchor itself against rushing currents. Living in rock crevices and feeding strictly on clean algae rather than being an omnivore, it is a pristine species; though small, its meat is firm, fragrant, and delicious, making it particularly suited for sour fermented rice soups or charcoal-grilled skewers.

Split-mouth fish is prepared into many attractive dishes, but according to locals, the most delicious method is marinating with spices and grilling over red-hot charcoal.

After bringing in a catch, villagers clean and sort the fish either for family meals or for sale. Due to its exceptional flavor, split-mouth fish is actively sought out by buyers and local restaurants. Holding up a fish to admire its unique mouth before slowly dipping it into a bowl of fragrant dipping sauce is a culinary joy enjoyed not only by highland locals, but one that has captivated many lowland tourists visiting the region.

Local residents share that the catching season for split-mouth fish typically runs from June to around September each year. Because it is highly sought after, difficult to catch, and available only in limited quantities, the price is relatively high — currently fetched at around VND 400,000/kg in Minh Dai. Transactions outside the local area can command even higher prices.

In Trung Son Commune, stream fish — including the split-mouth fish — is also a prized highland specialty sought by many diners for its purity and distinctive flavor. Mr. Tran Van Ky in Dung Village shared that many households in his village maintain stream fishing to supplement family meals and generate additional income.

Providing details on the species, Mr. Ky noted: In mountainous areas, wherever there are streams and waterfalls, this fish can be found, but in small numbers and strictly on a seasonal basis. It is a clean, delicious, and extremely fragrant fish when cooked, which explains its high popularity.

In areas blessed with small streams, waterfalls, and natural reservoirs like Trung Son, Minh Dai, and Long Coc, split-mouth fish is always clean, tasty, and distinctively flavored.

Mr. Nguyen Van Tho, owner of a homestay in Dong Bong Village, Minh Dai Commune, shared: Alongside promoting local OCOP products, he regularly introduces stream fish dishes to guests. Among them, split-mouth fish is frequently featured on custom dining trays booked by tourists. The fish’s unique appearance, flavor, and authentic local preparation methods create highly attractive dishes that leave guests thoroughly satisfied.

Mr. Tho believes that despite challenges in artificial breeding and stock maintenance, if a larger supply can be secured, stream fish from the Long Cốc, Minh Dai, and Trung Son regions — including the split-mouth fish — will always enjoy stable market demand. This is truly an exquisite delicacy of the Ancestral Land that continues to win over visitors seeking authentic highland culinary experiences.

Minh Tu