Top 13 Most 'Terrifying' Foods in Vietnam Through the Eyes of International Friends

This is a dish very characteristic of the H'Mong ethnic group, later beloved and adopted by many other ethnic groups such as the Kinh, Dao, and Tay. However, the most renowned fermented horse organs still belong to the northern mountainous region. In terms of preparation, fermented horse organs can be understood as the entire edible internal organs of some animals such as horses, buffaloes, and cows... stir-fried lightly and stewed without any additional external ingredients.

If familiar, this dish truly represents an unforgettable delicacy. However, not everyone finds it easy to get used to the appearance and flavor of this dish. That's precisely why fermented horse organs are ranked as one of the 'strong-smelling' dishes on the Vietnamese culinary table. It's ready to challenge the palate of not only foreign tourists but also haunt many Vietnamese diners.

When it comes to Vietnamese cuisine, one cannot overlook these larvae. They may be an unfamiliar ingredient to international friends, but for Vietnamese people, most dishes made from these larvae such as bamboo worms, bee larvae... are famous delicacies, both delicious and nutritious.

Bamboo worms are not only a common dish among Vietnamese people but also a delicacy at high-end restaurants. Foreign tourists, with just one brave attempt at trying roasted bamboo worms with lime leaves, will undoubtedly be enchanted by this dish and forget about its somewhat intimidating appearance.

Bamboo worms are one of the rare and special delicacies, only available seasonally and often found in a few provinces in the Red River Delta. During the season, bamboo worms are sold at a relatively high price, but not many people have the opportunity to taste this dish. Despite being a nutritious food, prepared into irresistible dishes, the appearance of bamboo worms before being processed can truly intimidate foreign diners.

Bamboo worm sausage, made from bamboo worm meat sometimes mixed with eggs, is one of the unique fried sausage dishes of the Vietnamese people that many diners become addicted to. While this dish is relatively less common in some regions, even in places where bamboo worms are available, it is quite popular in the cuisine of Hanoi.

Bamboo worms usually only appear on a few days each year when the water floods the dry rice fields. In Tra Vinh, bamboo worms are also used to make bamboo worm fish sauce with a rich and delicious flavor. Bamboo worms have a very high protein content, which may not be suitable for those recovering from illness, asthma, allergies, weak digestion, especially pregnant women who should avoid eating bamboo worms.

Rats for many Vietnamese and foreigners alike are perhaps the most repulsive and terrifying creatures, not even considering eating rat meat. However, rat meat, especially field rats, is processed into many expensive and prestigious delicacies on restaurant menus. The tastiest rat meat is found in rural areas during the harvest season, where field rats only eat ripe rice, making them very fat and clean. People often burn fields or set rat traps to catch these fat field rats for meat.

In the movie 'Chef Mouse', despite how smart and talented the chef mouse is, it is still considered a criminal, a creature never allowed to set foot in the kitchen. However, in Vietnam, rats are not only casually brought into the kitchen but also transformed into famous delicacies across regions. Saying so, it's clear that foreigners will be greatly surprised when they see the terrifying rat they fear and loathe on the dining table. And surely, many will be 'licking their lips' in front of this unique dish.

Emerging only in recent years, coconut worms have become a familiar dish among food enthusiasts for a long time, with a plate of coconut worms sometimes fetching millions. Despite its high price, what makes coconut worms a dish that foreigners 'shake their heads in disbelief' lies in its unique way of consumption.

Belonging to the category of larvae, but unlike field rats or palm weevils, the tastiest coconut worms are when they are dipped in a special dipping sauce, still wriggling alive. Only when eaten like this can one fully appreciate the crunchy, sweet, and slightly nutty flavor that the coconut brings. However, the sensation of putting a live coconut worm in the mouth truly requires great courage, especially for first-time foreign visitors trying this dish.

One of the dishes that perhaps terrifies foreigners the most when it comes to Vietnamese cuisine is blood pudding. Blood pudding - in the eyes of Vietnamese people, it is a fragrant, refreshing, and nutritious dish, but in the eyes of foreigners, it is nothing more than a form of 'drinking the blood of living animals.'

Therefore, it is not surprising that in blood pudding eateries, although very crowded, it is extremely, extremely difficult to find any foreigners there. Blood pudding in Vietnam is very diverse, from pig blood pudding, duck blood pudding, goat blood pudding, and even snake blood pudding...

For foreigners, dogs are not just pets; they are cherished companions. Therefore, the idea of eating the meat of their beloved companions is... unimaginable. It's not difficult to notice the shock on the faces of foreign friends when Vietnamese dog meat dishes are mentioned.

Today, although the love for dogs among Vietnamese people has increased significantly, it doesn't mean that dog meat dishes are abandoned. People still consume it, as long as the dish is made from dogs 'belonging to others,' not their own beloved pet. And this is the biggest hesitation for foreigners when coming to Vietnam. 'We may love this country, but we cannot accept this dish.' That's the sentiment of most international tourists facing this peculiar eating habit of the Vietnamese. Alongside dog meat, the pungent smell of shrimp paste also haunts many tourists. And oddly enough, Vietnamese people enjoy eating dog meat with shrimp paste.

In a reality show discussing the visit of talented chef Gordon Ramsay to Vietnam, he said a sentence that is still considered true: 'The skill of the Vietnamese people is not to waste any part of the ingredients.' This statement may be even more accurate when Ramsay or any foreigner has the opportunity to see the unique dishes made from animal innards such as heart, stomach, liver, and gallbladder... all of which are very popular in Vietnam.

The reason these dishes would also be on the 'Black list' of many foreign tourists when they come here is that in Western countries, they only eat the meat and skin of animals, and they automatically exclude animal innards, usually discarding them. Animal innards dishes are often bought by housewives and skillfully prepared for the family.

Perhaps many people would be surprised that this familiar and nutritious dish is included in the list of foods that make foreigners apprehensive when it comes to Vietnamese cuisine. Balut eggs are made from eggs with developed embryos. The common way to enjoy balut eggs is to boil them thoroughly and eat them hot with various vegetables and spices, resulting in a rich, fragrant, and delicious taste.

However, the sight of the egg when cracked open with the duck embryo inside the golden yolk truly impresses foreign tourists even more about Vietnamese culinary art. As a popular dish, diners can easily enjoy a bowl of hot balut eggs with shredded vegetables and fresh ginger at any sidewalk eatery, especially in the cool autumn weather like now.

Shrimp paste is a type of paste made mainly from shrimp and salt, fermented to create a distinctive flavor and color. Shrimp paste is often served with vermicelli and tofu or grilled meat, and for many, the aroma of shrimp paste is truly an intense experience.

There are typically three forms of shrimp paste: solid, semi-solid, and liquid. These forms differ only in the ratio of salt and the sun-drying process. Shrimp paste is present in many rustic dishes in the countryside, especially in Northern Vietnamese cuisine such as shredded green papaya salad with shrimp paste, water spinach salad, and in Vietnamese beliefs, shrimp paste is considered to have the power to ward off evil spirits, possibly because its odor is so repellent that even demons are horrified and dare not come near.

This is also one of the fascinating differences in culinary beliefs between Vietnam and Western countries. In Western countries, we often encounter in movies and shows, fine wines made from fruits (such as grapes...) that are carefully selected and aged for many years.

However, in Vietnam, a true connoisseur, a seasoned player will showcase their prowess with bottles of liquor soaked with whole animals. We can easily list examples such as cobras, scorpions - tarantulas, pairs of seahorses, or beetles... the more venomous the creature, the belief goes, the more potent and beneficial the soaked liquor. That's why foreigners are often very surprised by Vietnamese soaked liquor jars. Surprised and certainly somewhat terrified!

There is no specific number to determine the value of this particular Vietnamese cuisine. Its value depends on the type of liquor, the animal soaked with it, and the soaking time.

Eating insects is a distinctive culinary culture of East Asian countries, and the delicacies made from insects in Vietnam are among them. Due to natural conditions and different eating habits, the 'insect cuisine' of the Vietnamese also has its unique features with distinctive dishes in each region, all sharing one common trait: they can be quite daunting to eat or even look at.

Insects are transformed into dishes with unique flavors such as crispy fried crickets, batter-coated crickets, marinated crickets in fish sauce, fried scorpions... They are indispensable dishes or snacks in the rural areas of the Mekong Delta. Once you try them, you'll never forget, but many people feel fearful and avoid looking at or eating insects.

Razor clams are a rare and precious type of soft-shell seafood found only in sandy beaches where the tides create ridges that look intimidatingly like giant, colorful earthworms. Razor clams are commonly found in coastal areas like Van Don and Mong Cai in Quang Ninh province, in the seaside city of Nha Trang, Con Dao, Ben Tre, Ca Mau... Depending on the region, this animal is known by different folk names such as razor clam, earthworm, clam, potato worm, sea worm, sea ginseng, bi bi, or land centipede...

In feudal times, fishermen in coastal areas often offered razor clams to the king and officials. Only wealthy families could enjoy the meat of this special species. Razor clams are prepared into many unforgettable dishes such as soups, stir-fries, grills, or dried. Razor clams are also the soul of the traditional pho in Hanoi's 36 streets and in Nam Dinh, providing a fragrant and sweet broth.

Moreover, in traditional Vietnamese medicine, razor clams are a useful remedy for men to enhance their virility, known as 'you eat, she praises', by cooking them with Chinese herbs or tough chicken. This is also a delicious dish from coastal Vietnam that many tourists hesitate to try, even though it tastes great. Foreigners visiting Vietnam are not only surprised by the unique culture and pristine, beautiful nature, but also shocked by the unique dishes in Vietnamese cuisine that even the bravest and easiest eaters find terrifying.