In flood season, local people catch a large number of snakes. They could not eat all of the snakes so that they created the Dried snake recipe which can be stored for long term. To make Kho ran, separate the snake flesh and the bones, marinate the flesh with spices, press the flesh into thin sheets and dry them under the sun at least 3 days. A good Dried snake is totally dry outside but fresh inside. The snake odor is removed and the flesh is rare.
To eat, grill Kho ran on charcoal over low heat until yellow, crispy and pleasant. Grilled An Phu dried snake is served with cucumber, green mango, green ambarella. It is dipped in hot chili pepper. Instead of grilling, they fry marinated Kho ran with fish sauce until crispy. Dried snake is also used to make an exotic salad. Shred grilled Kho ran, mix it with coriander, pomelo or cucumber. The dish is served with soybean sauce and chili pepper.
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