“Bao tử cá lăng” — the rare cut for the discerning diner. No matter how large a cá lăng grows, each fish yields only a small stomach — so it is always rare, never guaranteed. To taste it at its best, the fish must be truly fresh: a clean belly, firm flesh. Cá lăng stomach has a naturally crisp texture — not mushy, not tough. The craft lies in the preparation: cut along the grain, the membrane cleaned thoroughly, or the signature crunch is lost. Ready to try it? Or shall we save it for the true connoisseur?