Top 10 Vietnamese Dishes That Scare Foreigners

Blood Soup is a raw dish made with fresh animal blood, mixed with a little fish sauce or saltwater to prevent coagulation, and then combined with finely chopped meat and cartilage to help solidify the blood. This method of preparation is especially common in Northern Vietnam but is unheard of in other cuisines around the world. Blood Soup carries a high risk of harmful bacteria, viruses, and parasites, which is why health experts advise against eating it. Despite this, many Vietnamese still consider it a delicacy, while foreigners find the dish quite frightening.

The most common versions of Blood Soup are made with pork or duck blood. Other varieties include goose, crab, goat, snake, and lobster blood. It's rare to find blood soup made from dogs or chickens due to the strong odor or health risks associated with consuming their raw blood. Typically, after enjoying the blood soup, diners will eat other dishes made from the same animal. For example, pork blood soup is often served with boiled pig organs, collectively known as 'pig offals,' while duck blood soup might be paired with boiled duck, duck stew with bamboo shoots, or duck porridge. Seafood blood soup is typically enjoyed with a plate of boiled or steamed seafood.

While not as common as dog meat, rat meat is still a notable part of Vietnamese cuisine. In some Northern regions such as Tu Son (Bac Ninh), Thach That, and Hoai Duc (Hanoi), rat meat is a must-have dish during important festivals. It’s even considered somewhat of a luxury, priced at around 100,000 VND per plate. Over 30 different dishes are made from rat meat, including rat meat sausage, steamed rat with lime leaves, stir-fried rat with onions and garlic, grilled rat, and salted roasted rat... However, no matter how it’s prepared, rat meat still carries risks, as it may transmit diseases like plague and other dangerous infections.

Steamed rat with lime leaves is a favorite among many locals, often enjoyed with a few drinks. It’s also a dish that attracts many foreign visitors to Vietnam, especially those from rural areas. The dish is made with rat meat, lime leaves, salt, pepper, lime, chili, and garlic. After scalding the rat to remove its skin, it is cleaned, and the legs and internal organs are removed, leaving only the heart and liver. The meat is marinated with five-spice powder, lemongrass, garlic, sugar, and salt to enhance its aroma. It’s then simmered with coconut water until the liquid reduces, turning amber and fragrant. The dish is typically served with fresh herbs such as sweet leaf, mango leaves, and green bananas, paired with a dipping sauce made from fish sauce, creating a very appetizing taste. It may sound delicious, but would you dare to try it?

Fried worm cakes, also known as egged worms, are a unique Vietnamese fried dish. The worm season is short and only found in certain regions such as Quang Ninh, Hai Duong, Hai Phong, Thai Binh, and is considered a specialty in these areas. However, it is quite popular in Hanoi cuisine. Its popularity partly stems from the fact that it is one of the easiest dishes to prepare with worms as the main ingredient. But on the other hand, it is the most common dish people make when they have worms available.

The ingredients for making fried worm cakes are simple, including worms, minced or chopped lean pork, chicken eggs, tangerine peel, green onions, dill, and a little fresh chili for flavor, but not too much heat. Occasionally, people may add lime leaves or betel leaves to enhance the flavor. The seasoning usually consists of ground pepper, fish sauce with lime, and chili. The proportions of ingredients vary based on the cook’s preferences, but typically, the worms should be three times the amount of pork, and for every 0.5 kg of worms, about 3 to 4 eggs are added. The more pork, the firmer the cake; the less pork, the fluffier the result. Some housewives believe that it’s possible to make the worm cakes without meat or eggs, as the worms are naturally sticky and bind well, but doing so may cause the cakes to dry out and lose their rich texture.

In many countries around the world, people typically avoid eating animal organs and stick to meat from the back and belly. As a result, international visitors to Vietnam are often surprised by the dishes made from organs and other animal parts. In Vietnam, almost every part of the animal—such as intestines, heart, stomach, brain, kidneys, feet, hooves, tail, head, and neck—can be turned into a delicious dish, with no part going to waste. Despite this, these dishes are not particularly difficult to consume, and over time, they have gained popularity and affection among international food lovers exploring Vietnamese cuisine.

Although these dishes are not particularly challenging and are quite common in Vietnam, they are highly valued for the nutritional benefits they offer. The nutrients in animal organs vary depending on the type of animal and organ, but most organs are packed with nutrients, often more so than regular meat. Organs are especially rich in B vitamins, including B12 and folate. They are also loaded with minerals such as iron, magnesium, selenium, and zinc, as well as essential fat-soluble vitamins like A, D, E, and K. Additionally, organ meats are an excellent source of protein, containing all nine essential amino acids required for optimal body function.

Insects such as larvae, grasshoppers, crickets, bee larvae, scorpions, and ants are often seen as pests in the eyes of foreigners. However, many countries around the world consume these insects because of their rare nutritional benefits. In contrast, some Western countries, particularly France, consider these dishes to be a true test of bravery for curious food lovers. Popular insect dishes include fried stink bugs with lime leaves and meals made from crickets and cicadas.

For those living in rural or mountainous regions, stink bugs are a beloved delicacy. These insects feed on plant extracts, making them highly nutritious. To eliminate the odor, they are soaked in saltwater for hours, then boiled in sour bamboo water until the liquid evaporates. Afterward, their tails are removed to get rid of the strong smell. When fried over high heat, they become crispy, sweet, and richly flavorful, with a golden brown color that is irresistible.

Balut, or fertilized duck egg, is a popular street food in Vietnam, made from a partially developed duck embryo. It's considered a humble yet nutritious snack in Vietnam, and widely enjoyed in other Southeast Asian countries like China, the Philippines, and Cambodia, with slight variations in preparation. The eggs are often sold by street vendors or at small eateries, making it easily accessible for locals and tourists alike. The eggs typically have embryos that are between 9 and 11 days old, and are served with fresh Vietnamese coriander, salt, and pepper or lime and chili. In some regions, it's paired with pickled vegetables or other condiments. There are also alternative versions of the dish, such as balut in hotpot, fried balut, and variations using chicken or quail eggs. This dish remains a culinary challenge for some foreign visitors, who may find it an acquired taste.

Shrimp paste (Mắm tôm) is a traditional Vietnamese condiment made from fermented shrimp or small fish and salt. Through the fermentation process, it develops its distinct aroma and color. There are three variations of mắm tôm: thick, semi-thick, and liquid, which differ in salt concentration and drying time. This dish is known for its strong, pungent smell, which can be overwhelming for foreign visitors. The fermentation process uses an enzyme found in the intestines of shrimp to break down the ingredients, creating the unique flavor that defines mắm tôm. When the paste smells like the inside of a shrimp's head, it's ready to use.

Mắm tôm is not only popular among people in the plains but is also treasured by many ethnic groups in the mountains. Some ethnic communities even have a tradition where, no matter how poor they are, they must have mắm tôm to offer during ancestral ceremonies. It plays a vital role in various rustic dishes, especially in the north of Vietnam, such as cà pháo dầm mắm tôm (fermented eggplant with shrimp paste) and nộm rau muống (water spinach salad). Mắm tôm is often mixed with lime juice or rice wine to enhance its aroma and thin it out. A pinch of sugar is added to balance its sharpness. It is typically served as a dipping sauce for boiled pork, dog meat, or pig's intestines, accompanied by herbs, sour starfruit, green bananas, or fresh ginger. It’s also enjoyed with dishes like bún đậu mắm tôm (noodles with fried tofu and shrimp paste) or chả cá Lã Vọng (fried fish cakes) with a touch of hot fried pork fat.

Each country and culture has its own unique dishes considered "specialties." Some are so beloved and easy to enjoy that they spread across the globe, making their way into restaurant menus and family kitchens. Vietnamese pho, for instance, is a global favorite. On the other hand, there are local delicacies that, while adored by locals, may leave international visitors shaking their heads or even stepping back in surprise. These dishes are often described with terms like "shocking," "unusual-tasting," "odd-smelling," or even "illegal." One of these is the consumption of snake blood and heart.

Some believe that consuming a cobra's still-beating heart combined with a shot of strong liquor mixed with the snake's blood can "boost vitality" in men. Additionally, some enthusiasts take pleasure in drinking fresh snake blood. The sight of a still-beating heart is especially enticing. Some men believe that this raw delicacy enhances their stamina and makes them unbeatable in intimate situations.

Bee larvae are a popular dish in China and Japan. This delicacy, which has been around for thousands of years, was once a vital source of protein when other foods like meat and fish were scarce. In Vietnam, bee larvae were once considered food for the poor, but their rich, savory taste quickly captivated many, and they became a coveted dish. Over time, bee larvae gained a reputation as a delicacy in high demand. The larvae of ground bees, which are soft, ivory-colored, and rich in vitamins and minerals, are often harvested from mountainous areas and cooked into delicious dishes. Known as hornets or yellow-faced bees, these creatures typically nest underground or in decaying trees.

Bee larvae are packed with amino acids, fats, vitamins, sugars, and minerals, making them a key ingredient in traditional remedies for boosting health and vitality. In northern provinces like Cao Bang, Tuyen Quang, and Ha Giang, bee larvae and young bees are transformed into delicious dishes. The larvae are fried in hot oil, sizzling with the aromas of fried shallots, fresh ginger, and finely chopped lime leaves, then served hot. The larvae, small and ivory-colored, have a tender, creamy texture and offer a unique blend of sweet and savory flavors.

For many years, both Western food enthusiasts and people from the East have included animal genitalia and testes such as those from goats, horses, and bulls in their diets, believing these dishes to enhance health and improve sexual vitality for couples. Boiled bull testicles are a popular dish in many places, known for their chewy texture and simple preparation. The bull's penis is rich in male hormones, believed to help improve sperm count, enhance sexual performance, treat impotence, and alleviate back pain and knee soreness. The bull penis is often dried or cooked in various ways to meet the diverse tastes of diners, especially in traditional herbal stews.

Notable unique dishes made from bull's penis include: Bull testicle beer and pizza made from bull testicles, which are becoming all the rage among men. The bull testicle pizza features a filling made primarily of bull testicles, combined with mushrooms and smoked meat. The dish is thought to help increase male arousal, thanks to the testosterone extracted from the bull testicles. Additionally, the bull penis is often sliced into pieces and marinated with a blend of spices and honey, then grilled on skewers over an open flame until golden. This dish offers a sweet, chewy texture with a fragrant honey glaze.