Right after transplanting in June, H'mong people raise baby carps in the rice fields. After 3 months, when the rice is ripe, it is also the carp harvesting season. Each adult fish weighs only about 200 grams - 300 grams.

Secretary of the Youth Union of Xuan Lap Commune Lo Tien Huong said that farming carp has become a long-standing tradition of the H'mong people in Xuan Lap. This is a form of intercropping, helping farmers to increase income and improve daily meals.

It is very simple to make this dish. After being caught, field carps are released in a clean water pot during 3 days - 4 days. H'mong people have to change the water continuously until the water becomes clear and the intestine of fish is out of residue. Then, these carps are clamped on a bamboo stick and then grilled on charcoal.

Grilled field carp dish is fragrant, crispy, and greasy. It is served with 'me' (fermented rice), 'mac khen' and herbs.