Sonny Side from the US is a well-known content creator who runs a YouTube channel with more than 11.9 million subscribers. He is passionate about exploring cultures and cuisines around the world, including Vietnam.

During his time in Hanoi, Sonny tried a variety of local specialties, from everyday street food to more upscale dishes.

He has also shown a willingness to taste unusual foods that often surprise foreign visitors to Vietnam.

In his latest culinary adventure, Sonny and a close friend named Long visited a bamboo rat farm in Phuc Tho commune on the outskirts of Hanoi to learn about the animal and how it is raised.

Bamboo rats, also known locally as “chuot nua” or “chuot tre”, are mammals belonging to the rodent family. They resemble rats but have longer bodies, larger sizes and dark gray fur.

In Vietnam, bamboo rats can be found in many regions, though they are most common in northern mountainous provinces such as Phu Tho, Lao Cai and Thai Nguyen.

They mainly feed on bamboo, but may also eat sugarcane residue and corn.

The farm owner, Tuan, told the visitors that his facility currently raises about 300 bamboo rats. According to him, female bamboo rats reproduce two to four times per year, with each litter producing between two and six offspring.

After six to eight months of raising, the animals typically reach a weight of 1.5 to 2 kilograms and are ready for sale.

To manage the animals effectively, the farm divides the breeding area into separate compartments. This method helps limit disease transmission and makes it easier to monitor their growth.

Because the farm supplies bamboo rats directly to restaurants in Hanoi, Sonny and his friend decided to taste the dishes once they returned to the city.

They visited a restaurant specializing in northwestern Vietnamese cuisine on Huynh Thuc Khang Street and ordered two bamboo rat dishes: stir-fried bamboo rat with lemongrass and chili, and grilled bamboo rat.

The YouTuber also watched as the chef prepared and cooked the meat.

First, the bamboo rat was briefly dipped in boiling water to remove its fur, then roasted over high heat to create a slightly charred, fragrant skin.

Afterward, the animal was cleaned and its internal organs removed. The meat was carefully separated from the bones before being prepared for cooking.

For the grilled dish, the meat was kept in large pieces and marinated with spices such as galangal and lemongrass before being grilled for about one to two hours.

The finished grilled bamboo rat was chopped into bite-sized portions and served on a bamboo tray alongside fresh herbs, lemongrass and galangal.

For the stir-fried version, the meat was sliced thinly and cooked quickly over high heat with lemongrass, chili, galangal and shallots, then seasoned with fish sauce.

When the dish was nearly done, the chef added basil and toasted sesame seeds to enhance its aroma.

After tasting the food, Sonny said the stir-fried bamboo rat reminded him somewhat of beef, though the skin was crispier and chewier.

He also noted that the grilled version resembled the way dog meat is cooked in Vietnam, with similar herbs and spices such as perilla leaves, lemongrass, galangal and chili served on the side.

“At first I wanted to bite into a whole bamboo rat leg,” he joked. “But now I understand why the chef slices it thinly. The skin is quite thick and chewy, but when cooked well it becomes crispy and delicious.”

He added that the dish would pair well with drinks.

The YouTuber said he had previously tried rat meat in India and several other places, but found bamboo rat in Hanoi to be prepared in a more distinctive way.

“The meat is tender, juicy and slightly fatty, not dry like some lean meats,” he said.

For the grilled version, Sonny admitted that the skin was somewhat tough and required more chewing. However, he enjoyed the softness and richness of the meat and fat, especially when eaten with fresh herbs and galangal, which balanced the flavor.

Thao Trinh