Buzz
Balut, Blood Pudding, Fermented Shrimp Paste, Coconut Worms... are among the items on this list.
Duck Eggs, Quail Eggs, and Balut
Balut is a favorite dish for many but a fear for others, especially foreigners. Balut is an egg with a partially developed embryo, which may look eerie but is extremely nutritious. Typically, balut is boiled and eaten with cilantro, salt, pepper, and lime. Variations include balut stir-fried with tamarind, grilled with scallion oil, and simmered in broth.
Blood Soup
Blood soup utilizes fresh animal blood mixed with a dash of fish sauce or saltwater to prevent coagulation before being prepared with minced meat and finely chopped cartilage to create the dish. However, due to its use of fresh blood, caution should be exercised when selecting ingredients or dining establishments before attempting this delicacy.
Brain Dishes
Pig brains might pose a challenge for some due to their aroma and appearance, but once tasted, they are sure to delight. Loaded with nutrients like calcium, iron, and phosphorus, pig brains are known to alleviate headaches and nerve exhaustion. Various preparations of pig brain dishes worth trying include braised pig brains, steamed pig brains, and pig brain porridge.
Grilled Worm Cake
Worms, belonging to the annelid family, adorned with numerous bristles and multiple legs, often make appearances from September to November. Despite their intimidating exterior to the faint-hearted, they hold culinary and nutritional significance. While live worms wriggling outside markets may unsettle many, worm cakes, deep-fried alongside eggs and seasoned with various spices, present a delectable dish with addictive qualities.
Rodent Delicacies
Various dishes made from field mice such as coconut water-stewed mice, chili-tamarind grilled mice, coriander-infused braised mice, grilled mice, etc., stand as renowned specialties in certain regions of Bac Ninh, Hanoi, or provinces in the Mekong Delta. According to the beliefs of many, rodents are filthy creatures harboring disease-causing agents, making them a spine-chilling meal for foreigners.
In Western culture, dogs are regarded as faithful companions due to their intelligence, amiability, and loyalty. Many Westerners visiting Vietnam are surprised to learn about the consumption of dog meat by the Vietnamese. This has been a long-standing culinary tradition, albeit gradually diminishing in major cities.
Coconut Worm
Residing within coconut tree trunks, coconut worms measure 3 – 5cm, sporting a golden hue and rich in beneficial proteins. Their plump, squishy appearance may induce some apprehension, yet they serve as a key ingredient in crafting numerous renowned specialties in the Mekong Delta region, such as salted chili grilled coconut worms, steamed coconut worm with sticky rice, coconut worm porridge, coconut worm in fish sauce bath, and more.
Jumping Fish Dish
The eerie charm of this dish lies in its bizarre consumption method, where live fish, still wriggling, are popped into the mouth, causing even the faint-hearted to flinch. To prepare this dish, small-sized fish are typically chosen and thoroughly rinsed with salt water. The dipping sauce is a mixture of fragrant herbs, spices, and toasted sesame seeds, blended together before dipping the live fish into the bowl for consumption.
Animal Innards
Dishes made from animal innards may appear gruesome to Westerners, as they usually stick to the loin and belly meat, whereas Vietnamese cuisine utilizes every part, including the innards. However, for the Vietnamese, these dishes are delicious, enticing, and include famous specialties such as 'thắng cố' (a type of hotpot), 'phá lấu' (a stewed dish), 'lòng lợn tiết canh' (blood jelly pork intestine soup), and more.
Fermented Shrimp Paste
The scent of fermented shrimp paste may not be particularly pleasant for many Vietnamese people, but once acquired, it becomes an addictive delight. Fermented shrimp paste can be off-putting for foreign diners due to its pungent odor. It is primarily made from shrimp and salt, along with enzymes found in shrimp intestines to ferment and develop its distinctive flavor. This condiment is exceptionally enticing when paired with vermicelli and fried tofu, captivating the taste buds of young Vietnamese.
Ngan Hang
Image: Internet
Posted by: Dang Van Anh Nguyen
Keywords: Vietnamese Beloved Dishes That Western Guests Dare Not Try
