(Baonghean.vn) – From silkworm pupae, crickets, grasshoppers, locusts to stink bugs, cicadas, termites, scorpions... with the skillful hands and skillful processing of Nghe people, all have been brought to the dining table, even becoming specialties.
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| Dishes made from silkworm pupae have become a familiar dish in the meals of many people in Nghe An in particular and Vietnamese people in general. |
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| As for crickets, they have long been considered one of the specialties that attract gourmets. People can prepare dishes from crickets such as fried, grilled, roasted with salt and chili, fried in flour... |
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| Similar to crickets and grasshoppers, locusts are considered a rustic delicacy. And are called "flying shrimp" by drinkers. Many dishes can be made from this species, but gourmets often choose grasshoppers fried with lemon leaves. |
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| Ant soup (also called mot xom by the Thai people) is a specialty dish, only available in the Thai community in Western Nghe An. The eggs and ants used to make the soup are ferocious red ants that only live in trees with large canopies, along streams or in old forests. With a sweet and sour taste, ant egg soup is also a cooling soup on hot summer days for the Thai people. |
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| Scorpion meat is rich in protein, calcium and amino acids, making it easy to digest, so people often soak it in wine or process it into food. |
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| Even sophisticated drinkers will sweat with this scorpion dish. |
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| Termites are also considered a unique dish of many Nghe people, especially in the Western region. Termites, after being grilled on a charcoal stove, have become an "unimaginably" delicious snack for many people. |
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| If you go to the Western Nghe An, you should try the dish "khuoc" made from stream tadpoles of the people here. After being caught, the tadpoles will be marinated with chili, salt and processed into a snack that cannot be missed. |
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| Not only in Lai Chau, Dien Bien, people in the Western Nghe An also have dishes made from bamboo worms. This is considered a rich, unforgettable dish with the flavor of the mountains and forests of Western Nghe An. |
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| Contrary to many people's imagination, after processing, stink bugs become a crispy, fatty dish with a very attractive aroma. |
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| Stink bugs are often caught by people during longan and lychee flower season, then the wings are plucked, the intestines are removed and they are washed with salt water to remove the smell. |
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| Many people think that eating this dish requires courage, however, when cooked well, stink bugs will be very crispy and fragrant. |
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| Fried cicadas with lemon leaves is also a popular dish in Western Nghe An. People often catch cicadas at night and then bring them home to cook and invite friends to drink. |
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| A "sumptuous" tray with many insect specialties |
Chu Thanh - Dao Tho - The Thang - Lu Phu
