Crispy Salt-Roasted Frog: A Simple Vietnamese Recipe

Updated at: 25/03/2025

Crispy, salty, and surprisingly delightful – salt-roasted frog (Ếch Nướng Muối Ớt) is a Vietnamese culinary gem that’s both simple to prepare and incredibly rewarding. This dish transcends the typical perception of frog legs, offering a unique texture and flavor profile that will leave you craving more. The fragrant blend of salt, pepper, and garlic creates a perfectly seasoned crust, while the frog’s tender flesh remains juicy and flavorful within. Forget complicated techniques and lengthy marinades; this recipe prioritizes simplicity and fresh ingredients, delivering maximum flavor with minimal effort.

This Vietnamese street food classic is easier to make than you think, promising a restaurant-quality meal in the comfort of your own home. Ready to discover the deliciousness of crispy salt-roasted frog? Let's dive into the step-by-step process and learn how to create this unforgettable Vietnamese delicacy.

Tools Needed

  • Mortar and pestle
  • Cloth bag
  • Frying pan
  • Sieve or basket
  • Bowl

Ingredients

  • Frogs: 6 (400g), prepared and washed
  • Lemongrass: 5 stalks
  • Lemon leaves: 10g
  • Garlic: 3 cloves
  • Shallots: 2, peeled and washed
  • Crispy fried flour
  • Vietnamese salt-roasted powder
  • Seasoning powder: 1/2 teaspoon
  • MSG: 1/2 teaspoon
  • Ground pepper: 1/2 teaspoon
  • Oyster sauce: 1 teaspoon
  • Chicken or duck egg: 1
  • Mixed fried flour (optional): 2 spoons
  • Cooking oil

Step-by-Step Instructions

Step 1. Prepare and Marinate the Frog Meat

  • Pound lemongrass until crushed. Tear into strands, separating the green stem (for layering) from the tougher head (for use in the dish).
  • Cut frog meat into small pieces (avoid cutting too small).
  • Puree garlic and shallots in a mortar. Add a spoonful of water and mix well.
  • Squeeze the garlic-shallot mixture through a cloth bag to extract the juice. Marinate the frog meat in this juice, along with seasoning powder, MSG, ground pepper, and oyster sauce.
Pound lemongrass until crushed. Tear into strands, separating the green stem (for layering) from the tougher head (for use in the dish).Cut frog meat into small pieces (avoid cutting too small).Puree garlic and shallots in a mortar. Add a spoonful of water and mix well.Squeeze the garlic-shallot mixture through a cloth bag to extract the juice. Marinate the frog meat in this juice, along with seasoning powder, MSG, ground pepper, and oyster sauce.
Prepare and Marinate the Frog Meat
  • Marinate the frog meat for 20 minutes.
  • Add a beaten egg yolk to the marinated frog meat, followed by crispy and mixed fried flour (if using).
Marinate the frog meat for 20 minutes.Add a beaten egg yolk to the marinated frog meat, followed by crispy and mixed fried flour (if using).
Prepare and Marinate the Frog Meat

Step 2. Fry the Frog and Lemongrass

  • Mix fried flour with the lemongrass to make it crispier when frying.
  • Heat cooking oil in a pan. Fry the lemongrass until golden and crispy (about 15-30 seconds per side). Remove and set aside.
  • Fry the frog meat in the same oil over medium heat until golden brown and crispy, ensuring not to overcrowd the pan. Flip occasionally, and avoid over-flipping.
  • Add lemon leaves to the pan during the last minute of frying the frog meat.
Mix fried flour with the lemongrass to make it crispier when frying.Heat cooking oil in a pan. Fry the lemongrass until golden and crispy (about 15-30 seconds per side). Remove and set aside.Fry the frog meat in the same oil over medium heat until golden brown and crispy, ensuring not to overcrowd the pan. Flip occasionally, and avoid over-flipping.Add lemon leaves to the pan during the last minute of frying the frog meat.
Fry the Frog and Lemongrass
  • Remove the fried frog and lemongrass and drain on a sieve to remove excess oil.
Remove the fried frog and lemongrass and drain on a sieve to remove excess oil.
Fry the Frog and Lemongrass

Step 3. Season and Serve

  • Once cool, mix the frog meat with Vietnamese salt-roasted powder. Then gently toss with the fried lemongrass, adding more salt-roasted powder as needed.
  • Arrange the lemongrass on a plate and top with the seasoned frog meat. Serve immediately.
Once cool, mix the frog meat with Vietnamese salt-roasted powder. Then gently toss with the fried lemongrass, adding more salt-roasted powder as needed.Arrange the lemongrass on a plate and top with the seasoned frog meat. Serve immediately.
Season and Serve

Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe

Tips

  • Don't cut the frog meat too small to prevent it from drying out during frying.
  • Using the green stem part of the lemongrass for layering creates a more beautiful presentation.
  • Mixed fried flour helps keep the dish crispy for longer.
  • Avoid overcrowding the pan when frying the frog meat to ensure even cooking and crispiness.

Nutrition

  • N/A

FAQs

1. Where can I buy frogs for this recipe?

Specialty Asian grocery stores or online butchers are your best bet. Check local regulations regarding frog sourcing before purchasing.

2. Can I use other spices besides salt and pepper?

Absolutely! Feel free to add chili flakes, lemongrass, or other herbs and spices to customize the flavor to your liking.

3. How do I know when the frog is cooked?

The frog is cooked when the skin is crispy and golden brown, and the flesh is opaque and no longer pink inside. A meat thermometer can ensure the internal temperature reaches a safe level.


With its perfectly crispy skin and succulent, flavorful meat, this salt-roasted frog recipe is a true testament to the simplicity and deliciousness of Vietnamese cuisine. From start to finish, this dish is surprisingly quick and easy to prepare, making it a perfect weeknight meal or a show-stopping appetizer. So gather your ingredients, and get ready to experience the unique and unforgettable taste of this Vietnamese culinary gem!