Top 13 Most Unusual Insect Dishes in Vietnam

Ground bee larvae, or bee worms, are rich in vitamins, proteins, minerals, sugars, and amino acids. People in several northern mountainous provinces such as Ha Giang, Tuyen Quang, and Cao Bang prepare bee larvae in a variety of dishes. The larvae are cooked with dried onions, fresh ginger, and chopped lime leaves in hot oil. When eaten hot, the larvae are fragrant, tender, and rich in flavor. The larvae and pupae of these bees are delicious and packed with nutrients. However, experts advise that preparing ground bees requires a proper method as these bees are toxic. It is best not to attempt cooking this dish without knowing the exact procedure. Known as hornets or paper wasps, these bees often nest underground, but they can also settle in decaying tree trunks. The larvae contain essential amino acids, fats, vitamins, sugars, and minerals, and are often used in traditional medicines to improve health and boost strength. In some northern provinces like Cao Bang, Tuyen Quang, and Ha Giang, the larvae and young bees are prepared into a delectable dish. The larvae (bee pupae) and young bees are sautéed in hot oil, sizzling and releasing a mouthwatering aroma combined with dried onions, fresh ginger, and chopped lime leaves. The dish is served hot, and the larvae, resembling small, ivory-colored worms, are tender, fatty, and rich, with a delightful sweet and salty flavor.

Not all dung beetles are suitable for consumption; only those living in cow dung in the forest are considered edible. The beetles, about the size of a fingertip, are kept in containers for 1-2 days, fed rice bran to purge the cow dung from their systems. Once their intestines are clean, the beetles can be prepared in various dishes, such as stir-fried with bamboo shoots, roasted as a snack with alcohol, or served with rice. In the remote villages of Ky Son district (Nghe An), a special dish is prepared for honored guests: the Rhino Beetle.

The Rhino Beetle, also known as the Horned Queen Ant, is the largest beetle in this frontier region. The adult beetles grow to about 6cm long, with males being reddish-brown and females darker. What sets this beetle apart is its large horns—one protruding from its chest and another from its head. These horns are long, curved, and sturdy, resembling a rhinoceros’s horns, which is why they are called the 'Rhino Beetle.'

During the cicada season, people flock to hunt these adult beetles to prepare them for consumption. The Rhino Beetle is also considered a valuable medicine by the locals. Traditional healers in the villages grind them into powder to treat skin rashes and constipation, with impressive results.

If you have visited the mountainous regions of western Quang Nam province, you’ve likely heard about earthworms – a local delicacy said to have miraculous properties, especially in enhancing male vitality. The local Xê Đăng and Cơ Tu people call them 'cơ đang.' Earthworms usually mature during the rainy season, from mid-August to December. Each year, during this time, the people of Quang Nam eagerly harvest these 'gifts from nature.' They can be found in riverbank areas or in sandy, leaf-littered lands with moist, fertile soil in the midland and mountain regions. The locals often remark that earthworms are clean creatures, as they thrive in remote, unpolluted areas and feed on non-toxic plant roots. Earthworms are rarely found in areas where pesticides and herbicides are sprayed.

According to local wisdom, eating earthworms not only nourishes the body and boosts energy but also serves as a remedy for various ailments. In restaurants and eateries, this dish is a sought-after delicacy, often in high demand. Earthworms can be prepared in many ways, including stir-fried, boiled, or roasted, and can also be dried and infused in alcohol. Their flavor is unique—rich, fragrant, and sweet. Moreover, as per local traditions, consuming earthworms enhances vitality and is believed to be a cure for several conditions. As Mr. Trần Phước Hòa, Chairman of the Tịnh Giang commune in Sơn Tịnh district, humorously stated: 'Earthworms can be soaked in alcohol to improve health, relieve joint pain, strengthen bones, and bring satisfaction to men. Just a handful of earthworms, after preparation, will make your wife happy.'

Despite their appearance, which may make some feel uneasy, many who try them are pleasantly surprised by their taste. Earthworms can be prepared in many delicious ways, such as boiled, fried, or minced to make savory pancakes. But the most aromatic and flavorful dish remains the grilled earthworms with chili salt. What was once a local treat for families has now become a coveted specialty, with prices reaching 200,000-300,000 VND per kilogram. At times, customers must pre-order to ensure they can purchase them.

When it comes to the most famous insect-based dishes in Vietnam, the first to come to mind is the cricket. For a long time, the Vietnamese have turned crickets into a specialty dish due to their irresistible taste and high nutritional value. Cricket meat is rich in protein and calcium, yet it doesn’t lead to weight gain. Some popular dishes made from crickets include roasted crickets, spicy salted crickets, and battered fried crickets.

Much like the coconut worms or silkworm larvae, crickets are both intriguing and, for some, a bit unsettling. In Muong Lo (Nghia Lo commune, Yen Bai), cricket dishes have been a long-standing specialty and a source of pride for the local people. Thanks to the skill and creativity of the locals, there are dozens of unique and delicious dishes made with crickets. One famous dish is fried crickets, a popular snack in Da Lat, where crickets are known for their tasty and protein-packed meat. After the rice and corn harvests, people would often catch plump crickets from the fields to prepare this tasty treat. Crickets have thus become a gift for children and a way to enhance meals during the harvest season.

Crickets are highly nutritious and are raised under strict standards, so you can be sure that the crickets are “clean.” Behind every plate of crispy golden fried crickets is a meticulous process of catching the crickets, selecting the right ingredients, preparing them, and cooking them. While catching crickets isn’t particularly difficult, it does require dedication. Fried crickets taste even better with a dipping sauce made from garlic, lemongrass, chili, monosodium glutamate, sugar, fish sauce, and chili paste. The spicy, sour, sweet, and aromatic flavors from the lemongrass and chili balance out the richness of the oil. You can also drizzle chili sauce or sour bamboo shoots to add depth to the dish. Some people even enjoy fried crickets paired with green mango, pickled cucumbers, or lime.

Grasshoppers are a popular dish across Asia, including in Thailand, Cambodia, Japan, and Vietnam. According to traditional herbal medicine, grasshoppers can help reduce cholesterol levels. Additionally, they are believed to treat various ailments such as allergies, itching, jaundice, whooping cough, and asthma. Moreover, grasshopper meat is considered even more nutritious than chicken. Some dishes made with grasshoppers include fried grasshoppers with kaffir lime leaves and crispy grasshoppers in satay sauce. Grasshoppers have a nutty flavor that is halfway between fried crickets and dried shrimp. They are often fried with kaffir lime leaves and lemongrass, seasoned lightly with fish sauce until golden brown. The fried grasshoppers are deliciously nutty, fragrant, and tender, making them a favorite among both adults and children.

Not everyone is fond of dishes made from grasshoppers, but if you’ve tried the following recipe, you’re sure to remember the taste. Fried grasshoppers with kaffir lime leaves is a beloved dish that many people cherish. It’s partly a nostalgic treat, evoking memories of childhood, and partly due to the crispy and chewy texture of the grasshoppers. This dish can be served hot or cold, as a snack or alongside hot rice and boiled vegetables. The ingredients for this dish are simple: grasshoppers, pickled vegetables, and seasonings. First, choose grasshoppers with small heads, abundant eggs, and tender green bodies. Then, boil some water and pour it over the grasshoppers to kill them and make their wings fall off. Next, use scissors to remove the tough legs and intestines, and optionally the head if you prefer. Finally, sprinkle with salt, toss them well, and rinse before draining. To cook, heat oil in a pan until hot, then fry the grasshoppers until fragrant. Add pickled vegetable water, fat, fish sauce, and fry until the liquid evaporates. When the liquid has reduced, cook on low heat until the grasshoppers turn crispy and golden, then sprinkle with thinly sliced kaffir lime leaves. The result is a delicious, crispy, sweet, and savory dish with a slight tang from the pickled vegetables and a fragrant kick from the lime leaves. You can eat them as a snack or with rice, pickled vegetables, or fermented eggplant, and they’ll be incredibly satisfying.

Due to its rich flavor and ease of preparation, silkworm larvae have become a beloved specialty in Vietnam. Common dishes made from silkworm larvae include stir-fried silkworms with pineapple, fried silkworms, and roasted silkworms. In Vietnam, the Central Highlands is particularly famous for its silkworm dishes. Silkworm larvae are a highly nutritious insect, with 79.7g of water, 13g of protein, 6.5g of fat, and 206 calories in every 100g. Silkworm larvae are also packed with vitamins such as A, B1, B2, PP, and C, along with essential amino acids like valine, tyrosine, and tryptophan. Moreover, they are rich in minerals, especially calcium (40mg) and phosphorus (109mg), providing a range of health benefits.

Silkworm larvae are known for their cool, rich, and nutty taste. Popular ways to enjoy them include stir-frying them with kaffir lime leaves, chives, or various other vegetables. They can also be used in salads, stews, or battered and fried, all of which are delicious options. To make stir-fried silkworm larvae with kaffir lime leaves, the Thai ethnic people of Son La prefer to choose fresh larvae that are not crushed or discolored, with a shiny yellow exterior. After cleaning them, they blanch them in hot water and drain them. The seasoning for stir-fried silkworm larvae includes finely sliced kaffir lime leaves, chopped chives, chili, salt, MSG, and crushed shallots. Once the seasoning is prepared, the locals heat some oil in a pan, fry the shallots until fragrant, and then add the larvae to stir-fry until they turn golden brown, completing the dish.

Silkworm larvae are a great source of protein. However, not everyone knows how to cook them to bring out their rich, savory flavors. When eaten, the silkworm larvae have a creamy, nutty taste that is perfectly complemented by the fragrant kaffir lime leaves and the mild heat from the chili. The combination of flavors creates a truly unique and satisfying experience. Silkworm larvae are a popular delicacy among travelers visiting Ba Vi, particularly in the summer months.