Coconut Duong

Coconut duong is grilled on coal fire by using two bars of bamboo or small bamboo which are splitted to make a clamp. Clamping alive duongs and put them on slight coal fire and turn the clamp around until duongs become well-done and crispy. Pick them out of the clamp and put them on plates. Prepare fish sauce with tamarind (by inserting tamarind in the coal fire for being well-done and then press it in a bowl of Phu Quoc fish sauce and add pimento, sugar and sodium glutamate to the fish sauce for deliciousness).
Grilled duongs should be eaten with salad, cai troi, cang cua, cai xanh, basil, perrila, pimento. Use our hands to pick coconut duongs and place them on vegetables and roll them and then dip in the mixture of fish sauce and sour tamarind. Biting the roll and chew it leisurely and enjoy all the flavours such as strong smell and sweet taste of vegetables, scented and fatty tastes of duongs. Adhering to the sour taste of fish sauce with tamarind is the hot pungent flavour of pimento. Though the flavour is common but game delicacy and sea food could not be compared with it. Besides people steep duongs in fish sauce and roll them in flour and then have them fried and eat them with salad, tomato. Duongs are cooked with coconut juice gruel. This dish tastes good. Duongs can be processed to make other dishes which are all scented and fatty.