Hunters take advantage of the field rats’ reliable presence and sell their bounty to local roadside vendors or export it to Vietnam. In Cambodia, sellers cook the rat over charcoal and serve it accompanied by dipping sauces made from lime juice and black pepper or fish sauce and chilies. The skin is salty and rich, similar to roast chicken, while the meat itself has the savoriness of pork. Most Cambodians pair it with a local lager, such as Angkor. And no you don't eat the tail.