A Vietnamese delicacy that gives new meaning to the phrase 'a frog in the throat'

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Visit the Mekong Delta and there's a chance you will be asked to try eating dried frogs.
The frog used to make this popular snack among southern drinkers is a kind of small, long-legged frog usually found in paddy fields all year round, but mostly spotted during the rainy season. 
Mekong Delta farmers catch the young ones. After skinning, beheading and washing the frogs, they marinate them with pepper, chili and salt. 
They wait for two hours before bringing the frogs out to dry in the sun, for 8-9 hours.
Dried frogs can be ready to eat, with beer or rice wine, or can be fried.
Mekong Delta drinkers said this snack tastes great as frog flesh is sweet and the taste is enhanced by the salt, pepper and chili. 
The delicacy is believed to have originated from Cambodia.
Farmers in the Mekong Delta province of An Giang gradually turned it into a famous version of their own. 
The snack has also brought a new source of income for many farmers in the province. They make a living by catching the frogs and selling them to local dried food producers. 
Normally, dried frogs are sold at VND400,000-500,000 (US$18-23) per kilo. But before the Tet holiday, the price may go up to VND650,000 ($30) per kilo. 
Dried frogs are among the most sought-after products for Tet (Lunar New Year's Festival) in the Mekong Delta.

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