How to Make Vietnamese Fried Frog with Fish Sauce

Prepare the Ingredients

To ensure the frog meat is clean and odor-free, after rinsing, rub it with salt and ginger wine. This helps to thoroughly clean the meat and remove any strong smells. Massage well, then rinse again and drain.

Once cleaned, cut the frog meat into bite-sized pieces, usually into four parts. Leave the thighs whole without cutting them smaller.

Marinate the frog meat with a few seasonings for added flavor.

For 500g of frog meat, marinate with:

• 1/2 teaspoon soup powder
• 1/2 teaspoon MSG
• 1/2 teaspoon ground pepper
• 1 teaspoon oyster sauce
• 1 tablespoon cooking oil

Use minimal seasoning since the frog will later be coated in fish sauce. Frog meat absorbs flavors quickly.

Mash and mince 3 shallots, 3 garlic cloves, 1 knob of ginger, 1 lemongrass stalk, and 1 deseeded mild chili. Add this mixture to the frog meat for marination.

If you have fresh turmeric, mash it or use turmeric powder for marinating to add fragrance and color. You can also add 1 teaspoon of Shaoxing wine or white cooking wine for extra aroma and to neutralize any remaining odors.

Mince the remaining shallots, garlic, and chili to use for the fish sauce glaze.

Fry the Frog

After marinating for about 30 minutes, fry the frog meat. You can deep-fry it in oil or use an air fryer for a healthier option.

Before frying, scrape off any shallots, garlic, or other small bits from the frog meat, as these can burn easily during cooking and affect the taste.

Place the frog pieces in the air fryer basket, spray a light layer of oil on the surface, and adjust the temperature according to your air fryer settings.

Here, Cookbeo sets the temperature to 175°C for 15 minutes. If your air fryer doesn't have a top and bottom heat function, flip the frog pieces halfway through to ensure even frying.

After 15 minutes at 175°C, the frog meat will be cooked but not yet golden brown. To achieve a golden, crispy skin, mix a bit of cooking oil with annatto oil, brush it onto the surface of the frog pieces, and air fry them again.

For the second round, set the temperature to 195°C and fry for 3-4 minutes until the frog meat is golden and crispy. If you prefer a more intense crispiness, fry for a bit longer.

The body of the frog cooks and crisps up faster than the legs, so if the legs need more time, continue frying them separately.

Air frying frog meat creates a wonderful aroma and gives the meat a crispy texture while keeping it moist inside. Once fried, remove the frog pieces and prepare the fish sauce glaze.

Make the Fish Sauce Glaze

Heat 3 tablespoons of cooking oil over medium heat, then add the minced shallots and garlic to sauté until fragrant. Next, add 2 teaspoons of butter and stir until it melts. The butter enhances the richness and flavor of the sauce.

Add 40ml of fish sauce, 40ml of water, and 28-30g of sugar. Adjust the sugar amount to suit your taste.

This savory and sweet fish sauce glaze works well with dishes like fried chicken wings, fried pork hock, fried fish, fried squid, or fried chicken thighs with fish sauce.

Coat the Frog with Fish Sauce

Stir the sauce until it thickens slightly, then add the fried frog pieces and gently toss to coat them evenly. Be careful when tossing the pan to avoid breaking the frog legs, as they are quite delicate.

Coat the frog quickly with the sauce, then remove the pieces from the pan. Add minced chili and a sprinkle of ground pepper to the remaining sauce, stir, and turn off the heat. Pour the sauce into a small bowl for serving.

Arrange some betel leaves and perilla leaves on a plate, then place the frog pieces on top. You can also sprinkle some roasted sesame seeds for added flavor. Serve hot and drizzle the fish sauce glaze over the frog meat just before eating.