Buzz
Despite its acquired taste, not everyone can indulge in its bitterness, but Phu Quoc's truffle remains a sought-after delicacy from the natural forest, attracting food enthusiasts and tourists alike.
Unearth the Essence: Phu Quoc's Truffle - A Bitter-Sweet Culinary Journey
Freshly Harvested Truffles. Photo by @hoangdaiqb.
Phu Quoc's Tram Mushroom blooms during the rainy season. The dry season leaves behind a golden carpet of fallen leaves, keeping the soil underneath cool, nurturing layers of mushroom mycelium. Around March or April in the lunar calendar, mushroom caps peek through the forest floor, prompting local residents to venture into the woods for harvesting.
Photo by @lygiang10.04.
At the beginning of the season, Tram mushrooms start small but quickly grow into plump, brown-capped fungi with white edges. Soon after, they wither, necessitating swift harvesting within a week after the first rain. Since the mushrooms only grow naturally, locals on Phu Quoc Island often venture into tram forests to gather them.
Nutritious dishes crafted from mushrooms. Photo by @lygiang10.04.
The fertile soil in Phu Quoc's island district is ideal for tram tree growth, resulting in even more delicious tram mushrooms. Areas like Ben Tram, east of Duong Dong town, or the Ham Ninh mountain range where the Cua Can River runs through creating vast tram forests in the northern part of the island. The river branches out westward to the fishing village of Cua Can, also lined with tram forests.
Photo by @ntvvirus.
Phu Quoc's Tram MushroomAfter harvesting, remove the soil-stuck skin, wash thoroughly, boil until tender, then soak in cold water or sauté with garlic and cooking oil for fragrance. Stir-fry once, season with a pinch of salt, and store in the refrigerator for gradual consumption. Alternatively, on sunny days, dry the mushrooms for long-term preservation. Restaurants in Phu Quoc often stock mushrooms in the freezer to sell to distant customers year-round.
Photo: Thanh Nien Newspaper
Phu Quoc's Tram Mushroom is notoriously bitter, requiring thorough washing, boiling, and multiple rinses. Dried mushrooms must be soaked and rinsed several times to ensure cleanliness, then boiled and prepared. After meticulous preparation, whether used in porridge, chicken soup, or stir-fries, the mushrooms lose their bitterness. In Phu Quoc, tram mushrooms are often cooked with shrimp, squid, or various other seafood, a staple dish in every household.
Photo: Thanh Nien Newspaper
Furthermore, locals in Phu Quoc intricately make fish cakes using mud carp or snakehead fish, then cook them with mushrooms. Dried mushrooms are stir-fried with abalone or sea cucumbers, cooked with chicken, pork, and eggs... Regardless of the ingredients used, Phu Quoc's Tram Mushroom always retains the sweet flavor of mushrooms, the salty tang of coastal soil, and the intense fragrance of tram leaves. But perhaps the most unique aspect is the lingering bitterness in the throat, ensuring a memorable experience with this delicacy.
Mushrooms often thrive in damp environments.
Posted by: Quynh Tran
Keywords: Phu Quoc's Tram Mushroom – a bitter delicacy always in demand
