Apparently a big deal in Viet quisine. The cobra is brought live to your table, the heart is cut out and served on a tiny dish, whilst still beating. Followed with a cobra-blood chaser (says Tony: like a meaty mary. A bloody mary with beef boulion.) The rest of the snake is cooked and served as well. Desert? A tree grub the size of a golf ball is flash-fried (quick dip in hot oil) and then stirfried with sweet veggies. Tony says: Think deep-fried twinkie, but smaller. Crunchy outside, creamy inside.