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This sounds tasty:
"Finally, the price for a three-foot cobra is mutually decided upon at $15 U.S., as long as the American also spends his dollars on drinks. The entourage disappears with a hapless cobra.
Soon, the lead waitress comes to the dining table with the cobra twisting tightly in her hand. A tray is wheeled in front of her. All the angrily hissing cobra has to do is release itself from the petite hands of the waitress and it will be within easy striking range of a number of people.
She speaks to Nguyen who says, "She asks if you want to drink the blood."
Nguyen nods and speaks to her. She immediately puts the head to a chopping block on the tray and chops off the head. The waitress aims the blood into an empty bottle of Hennessey.
With moves more calm and sure than when she wrestled the live snake, she expertly slices down the belly and removes the heart. She walks over to the table and shows it to those seated, as though to confirm to them that the snake was freshly killed. There is no question in anyone's mind.
The heart, still pumping with the excited beat it had at the moment of the cobra's decapitation, is plopped into a waiting cognac glass. The cobra carcass is whisked away on the tray, and the heart disappears in a mixture of blood and cognac poured from the Hennessey bottle.
It is offered to the honored guest willing to pay $15 for a cobra meal. "Good for the liver," says Nguyen.
The concoction goes down strong, short of swallowing the Vietnamese equivalent of the Mexican tequila worm. No taste of blood is perceptible.
The freshly killed cobra is soon served, simmering in a peanut and curry stir-fry. It is sweet and tasty, having a texture between tough, dark chicken meat and calamari."
Mmmmmmmmmm
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