{"id":4587,"date":"2020-09-21T12:18:28","date_gmt":"2020-09-21T04:18:28","guid":{"rendered":"https:\/\/thesmartlocal.com\/vietnam\/?p=4587"},"modified":"2022-05-06T12:22:48","modified_gmt":"2022-05-06T04:22:48","slug":"grittiest-vietnamese-dishes","status":"publish","type":"post","link":"https:\/\/thesmartlocal.com\/vietnam\/grittiest-vietnamese-dishes\/","title":{"rendered":"10 Grittiest Vietnamese Dishes For Hardcore Foodies, From Living Larvae To Raw Blood Soup"},"content":{"rendered":"

Grittiest Vietnamese dishes for hardcore foodies<\/h2>\n
\n

With a rich food culture famed worldwide, Vietnam is a haven for any foodie traveler looking to broaden their horizons. But aside from the famous <\/span>ph\u1edf <\/span><\/em>and <\/span>b\u00e1nh m\u00ec<\/span><\/a><\/em>, <\/span><\/i>our country also boasts no shortage of unusual food that not everyone – including many locals – has the courage to try. So, if you consider yourself a hardcore foodie, see if you can muster the courage to bite down on these 10 grittiest Vietnamese dishes<\/strong>.<\/span><\/p>\n

After all, savoring local delicacies is a major part of any vacation. If you can overcome these dishes’ intimidating appearance and actually try them, you’ll see that they can make for great highlights of your trips.<\/span><\/p>\n

\n

1. \u0110u\u00f4ng d\u1eeba<\/em> – coconut larvae<\/h3>\n
\n

\"weird
\n<\/span>Image credit: <\/span>@truongminhhieu1111<\/span><\/a><\/em><\/p>\n

\u0110u\u00f4ng d\u1eeba<\/b><\/em> are the larvae of a bug called the <\/span>Asian palm weevil, <\/b>which lives inside coconut trees. It is for this reason that they are most commonly seen in the southern Vietnamese province of B\u1ebfn Tre, where lush coconut gardens grow.<\/span><\/p>\n

\"\"
\n<\/span><\/i>Video credit:<\/span> Cugini – Ristorante Italiano<\/span><\/a><\/em><\/p>\n

Locals consider <\/span>\u0111u\u00f4ng d\u1eeba<\/span><\/em> a delicacy that can be made into a wide variety of dishes, from deep-fried to grilled. Back in 2019, a restaurant in Hanoi even came up with the idea of putting them on pizza as an April\u2019s Fool prank which caused a storm on the internet.<\/span><\/p>\n

\"weird
\n<\/span>Image credit: <\/span>@edward_dinh<\/span><\/a><\/em><\/p>\n

But to many people, the best way to enjoy <\/span>\u0111u\u00f4ng d\u1eeba<\/span><\/em> is simply to eat them raw and wiggling with fish sauce. As terrifying as that might sound, these larvae are chewy and have a slightly sweet taste. We\u2019d say that to a certain extent, they are a bit similar to cheese, minus, you know, the squirming part. If you are brave enough to try them this way, you\u2019ll find that they are actually pretty satisfying to eat.<\/span><\/p>\n

\n

2. M\u1eafm t\u00f4m<\/em> – a staple sauce of Vietnamese households<\/h3>\n
\n

\"weird
\n<\/span><\/i>M\u1eafm t\u00f4m is a staple sauce in Vietnamese meals<\/span>
\n<\/span>Image credit: <\/span>@sweettl6004<\/span><\/a><\/em><\/p>\n

M\u1eafm t\u00f4m<\/b><\/em> literally translates to <\/span>shrimp sauce<\/span><\/em>, and it is made by fermenting shrimp with salt under the sun for months. The method results in a thick sauce with a distinctly intimidating purplish color.<\/span><\/p>\n

\"weird
\n<\/span>B\u00fan \u0111\u1eadu m\u1eafm t\u00f4m – a dish well-loved by Vietnamese people<\/span>
\n<\/span>Image credit: <\/span>@tkn219<\/span><\/a><\/em><\/p>\n

But what makes most foreigners wince is the sauce\u2019s pungent smell, which to many is similar to that of spoiled seafood. For Vietnamese, however, <\/span>m\u1eafm t\u00f4m <\/span><\/em>is a staple condiment used in many everyday dishes.<\/span><\/p>\n

\"\"
\n<\/span>People also like to eat m\u1eafm t\u00f4m with ch\u1ea3 c\u00e1 (fishcake) – a signature dish of Hanoi<\/span>
\n<\/span>Image credit: <\/span>@kennytaste<\/span><\/a><\/em><\/p>\n

For instance, it is an indispensable part of <\/span>b\u00fan \u0111\u1eadu m\u1eafm t\u00f4m<\/span><\/em>, a dish favored by many Vietnamese diners where the sauce complements rice noodles, deep-fried tofu, blood sausages, and many other toppings. <\/span>Ch\u1ea3 c\u00e1<\/span><\/em> (fish cake) \u2013 a specialty of Hanoi \u2013 also uses the strong taste of the sauce to bring out the flavors of deboned fish grilled with turmeric and galangal.<\/span><\/p>\n

\n

3. Ti\u1ebft canh<\/em> – soup made from raw blood<\/h3>\n
\n

\"weird
\nImage credit: <\/span>@kuma_yoyo<\/span><\/a><\/em><\/p>\n

Ti\u1ebft canh<\/b><\/em>, or blood soup, is a Vietnamese dish that consists mainly of raw animal blood \u2013 most commonly duck or pig blood. It is a way to make the most out of the less meaty parts of an animal, such as cartilage or gizzards, ensuring that nothing goes to waste.<\/span><\/p>\n

\"\"
\n<\/span>Image credit: <\/span>@zikasa_shop<\/span><\/a><\/em><\/p>\n

To make blood soup, the animal parts must first be cooked and minced. Fresh blood is then poured over them and left to coagulate. The dish is then served with chopped liver and crushed peanuts, as well as a wide variety of herbs.<\/span><\/p>\n

\"\"
\n<\/span>Image credit: <\/span>@saigonsaigon1995<\/span><\/a><\/em><\/p>\n

Ti\u1ebft canh<\/em> is widely eaten all over Vietnam, as people enjoy the feeling of biting through the jelly-like texture of the coagulated blood into the crunchy meat inside. Since the dish is served cold, it is often accompanied by Vietnamese vodka to warm the body up, making it a popular snack during <\/span>nh\u1eadu<\/span><\/a><\/em> (drinking)<\/span> sessions.<\/span><\/p>\n

Still, the prospect of eating raw, uncooked blood does turn many heads away, which is why some chefs have created a variation using blended beetroot mixed with gelatin as a substitute for the blood. That could make for a solid alternative if you want to experience this unique Vietnamese dish, but find yourself unable to bear the goosebump-inducing sensation of chewing raw blood.<\/span><\/p>\n

\n

4. R\u01b0\u01a1i<\/em> – brackish water worms that taste absolutely amazing<\/h3>\n
\n

\"weird
\n<\/span><\/i>Ch\u1ea3 r\u01b0\u01a1i<\/span>
\n<\/span>Image credit: <\/span>@conchauthachlam<\/span><\/a><\/em><\/p>\n

Ch\u1ea3 <\/span><\/em>is a word you\u2019ll see a lot when it comes to Vietnamese cuisine, and it refers to minced meat baked into cakes. Basically any kind of meat can be used to make <\/span>ch\u1ea3<\/span><\/em>, <\/span><\/i>from <\/span>ch\u1ea3 b\u00f2 <\/span><\/em>(beef cake) to <\/span>ch\u1ea3 m\u1ef1c<\/span><\/em> (squid cake) and <\/span>ch\u1ea3 c\u00e1<\/span><\/em> (fish cake). <\/span>
\n<\/span>
\n<\/span>And if you visit markets in some northern Vietnamese provinces such as Hanoi, H\u1ea3i Ph\u00f2ng, or Qu\u1ea3ng Ninh, you might also come across signs that say <\/span>ch\u1ea3 r\u01b0\u01a1i<\/b><\/em>.<\/span><\/p>\n

\"\"
\n<\/span><\/i>Image credit: <\/span>@mybigbeautifulbelly<\/span><\/a><\/em><\/p>\n

With its extremely savory taste complemented by a hint of citrus, <\/span>ch\u1ea3 r\u01b0\u01a1i <\/span><\/em>can be a main dish on your dinner table, or it can be a yummy afternoon snack \u2013 provided you are not scared away by its main ingredient, <\/span>r\u01b0\u01a1i<\/span><\/em>.<\/span><\/i><\/p>\n

\"weird
\n<\/span><\/i>Living r\u01b0\u01a1i<\/span>
\n<\/span>Image credit: <\/span>@_tuyet_mai_<\/span><\/a><\/em><\/p>\n

R\u01b0\u01a1i<\/span><\/em> is a type of <\/span>worm <\/b>often found in brackish water in some coastal cities of northern Vietnam. Sure, it\u2019s not easy to bring yourself to eat such frightening creatures, but trust us, one bite is all it takes. Once you see how tasty <\/span>ch\u1ea3 r\u01b0\u01a1i <\/span><\/i>is, you\u2019ll easily forget the worms\u2019 appalling appearance once they\u2019ve been minced and baked into cakes.<\/span><\/p>\n

\"\"
\n<\/span>To make ch\u1ea3 r\u01b0\u01a1i, the worms are mixed with egg yolk, minced meat, and herbs, then fried<\/span>
\n<\/span>Image credit: <\/span>@_tuyet_mai_<\/span><\/a><\/em><\/p>\n

\n

5. S\u00e1 s\u00f9ng<\/em> – a luxurious seafood despite its appearance<\/h3>\n
\n

\"weird
\n<\/span><\/i>Image credit: <\/span>Vmenkov\/Wikimedia Commons<\/span><\/a><\/em><\/p>\n

Yes, the slithery appearance of <\/span>s\u00e1 s\u00f9ng<\/b><\/em> may have you exclaim, \u201cEw, what on earth is that?\u201d. However, if you\u2019ve tried the famous Vietnamese <\/span>ph\u1edf<\/span><\/em>, <\/span><\/i>then chances are you already have a bit of these sea worms in you as some <\/span>ph\u1edf <\/span><\/em>restaurants add them to the broth to create a more distinct flavor.<\/span><\/p>\n

\"weird
\n<\/span><\/i>Image credit: <\/span>@ntvvirus<\/span><\/a><\/em><\/p>\n

But don\u2019t sweat it too much. Despite their less-than-appetizing look, s<\/em><\/span>\u00e1 s\u00f9ng <\/span><\/em>is an incredibly expensive ingredient, so even the most high-end <\/span>ph\u1edf<\/span><\/em> restaurant would only dare use very small amounts of them. Processed <\/span>s\u00e1 s\u00f9ng<\/span><\/em> can sell for as high as <\/span>VND3,000,000 (~USD130.11)\/kg<\/b>.<\/span><\/p>\n

\"\"
\n<\/span>S\u00e1 s\u00f9ng porridge<\/span>
\n<\/span>Image credit: <\/span>@kitsunelen<\/span><\/a><\/em><\/p>\n

Considered \u201cthe king of seafood\u201d by many, <\/span>s\u00e1 s\u00f9ng <\/span><\/em>isn\u2019t something Vietnamese people can enjoy on a daily basis, but aside from being used in <\/span>ph\u1edf<\/span><\/em>, it can also be made into a variety of other dishes, from stir-fried delights to stews.<\/span><\/p>\n

\n

6. N\u1eadm p\u1ecba<\/em> – partially digested grass found inside animal intestines<\/h3>\n
\n

\"weird
\n<\/span>Image credit: <\/span>kienthuc.net.vn<\/span><\/a><\/em><\/p>\n

N\u1eadm p\u1ecba<\/b><\/em> is a staple dish of the Th\u00e1i ethnic minority people living in mountainous areas northwest of Vietnam, but to any outsider, it takes some serious guts – pun intended – to even look at the thing and not flinch.<\/span><\/p>\n

In Th\u00e1i people\u2019s language, <\/span>n\u1eadm<\/em> <\/span>means stew, and <\/span>p\u1ecba <\/span><\/em>refers to partially digested grass mixed with intestinal fluid found inside the small intestines of grass-eating animals such as buffaloes or cows. <\/span>N\u1eadm p\u1ecba<\/span><\/em>, therefore, is a stew made by simmering the animal\u2019s bones, meat, and organs with <\/span>p\u1ecba <\/span><\/em>into a thick broth.<\/span><\/p>\n

\"\"
\n<\/span>Image credit: <\/span>laodong.vn<\/span><\/a><\/em><\/p>\n

Sure, just the thought of eating the content of an animal\u2019s bowels makes us shudder, but to Th\u00e1i people, the taste of meat would not be complete without the distinct flavor of <\/span>p\u1ecba<\/span><\/em>. <\/span><\/i>At the first bite, you\u2019ll probably cringe at the strong bitterness, but it leaves behind a sublime lingering sweetness on the tip of your tongue.<\/span><\/p>\n

Alternatively, Th\u00e1i people also mix <\/span>p\u1ecba <\/span><\/em>with herbs and spices into a sauce that makes a tasty dip for grilled meat.\u00a0<\/span><\/p>\n

\n

7. Th\u1eafng c\u1ed1<\/em> – a signature dish of the Vietnamese highlands<\/h3>\n
\n

\"weird
\n<\/span><\/i>Image credit: <\/span>@ddjourneys<\/span><\/a><\/em><\/p>\n

Yet another dish native to the Vietnamese highlands, <\/span>th\u1eafng c\u1ed1<\/b><\/em> is made by simmering every edible part of a horse, cow, or buffalo with a wide variety of spices. Yes, that means on top of the meat, cartilage, blood, and organs are all included.<\/span><\/p>\n

\"\"
\n<\/span>The dish has been adopted by many restaurants in big cities<\/span>
\n<\/span>Image credit: <\/span>@ll.i.n.hh<\/span><\/a><\/em><\/p>\n

Over the years, <\/span>th\u1eafng c\u1ed1 <\/span><\/em>recipes have been picked up by many restaurants in modern cities and adapted to cater to city dwellers\u2019 preferences. However, the most original taste can only be found in remote villages of ethnic H\u2019m\u00f4ng people in the northern mountains. Here, people mainly make <\/span>th\u1eafng c\u1ed1<\/span><\/em> from horse meat.<\/span><\/p>\n

\"\"
\n<\/span>For the most authentic th\u1eafng c\u1ed1 taste, look for it in the mountainous towns of northern Vietnam<\/span>
\n<\/span>Image credit: <\/span>@kenronguyen<\/span><\/a><\/em><\/p>\n

The mishmash nature of the dish might look unappealing to some, but it is a local delicacy that you should definitely not miss out on if you have the chance to visit mountainous towns in H\u00e0 Giang or L\u00e0o Cai.<\/span><\/p>\n

\n

8. Rat meat<\/em> – a delicacy from the rice fields<\/h3>\n
\n

\"weird
\n<\/span>Image credit: <\/span>@jac_oli<\/span><\/a><\/em><\/p>\n

If you venture into the rural areas of Vietnam \u2013 particularly those with lush rice fields in the Mekong Delta region of the south \u2013 you might come across vendors offering <\/span>rat meat <\/b>for sale.<\/span><\/p>\n

\"\"
\n<\/span>Crisp rats<\/span>
\n<\/span>Image credit: <\/span>@nguyendao312<\/span><\/a><\/em><\/p>\n

Now, you\u2019re probably thinking of trash-dwelling, disease-carrying vermin found in sewers when we mention \u201crat meat\u201d, but rest assured, the rats used for rat meat dishes are captured straight from the rice fields, where their diet consists mainly of rice and other grains. As a result, there is nothing to worry about hygiene-wise.<\/span><\/p>\n

\"\"
\n<\/span>Image credit: <\/span>@phuongrich1903<\/span><\/a><\/em><\/p>\n

And truth be told, once seasoned and cooked, these rodents taste as good as any other animal. We\u2019d say rat meat is comparable to chicken, and as such it can be prepared in the same ways, from grilling with chili and lemongrass to baking with lime leaves.<\/span><\/p>\n

\n

9. Silkworm chrysalises<\/em> – rich in nutrients with medicinal properties<\/h3>\n
\n

\"weird
\n<\/span>Image credit: <\/span>@damductu<\/span><\/a><\/em><\/p>\n

Vietnamese silk is a<\/span> souvenir<\/span><\/a> sought after by many visitors. With such high demand, many craft villages around big cities in the country are still farming silkworms for silk. And once the silkworm cocoons are harvested, the <\/span>chrysalises <\/b>inside don\u2019t go to waste either, as they can make for a tasty snack.<\/span><\/p>\n

\"\"
\n<\/span>Image credit: <\/span>@dangnhungoc1998<\/span><\/a><\/em><\/p>\n

Containing a rich amount of nutrients, these silkworm chrysalises can be easily bought from any market in major Vietnamese cities. People also consider them to have medicinal properties, believing that eating them can help treat muscle pains or boost growth in children.<\/span><\/p>\n

\"weird
\n<\/span>Image credit: <\/span>@seimatsu<\/span><\/a><\/em><\/p>\n

Silkworm chrysalises can be stir-fried with onions and herbs, deep-fried with egg yolk and flour, or added to porridge.<\/span><\/p>\n

\n

10. Snake<\/em> – a unique meal in Hanoi<\/h3>\n
\n

\"weird
\n<\/span><\/i>Image credit:<\/span> Zoe Zeiler<\/span><\/a><\/em><\/p>\n

Just a 20-minute cab ride from the center of Hanoi and you\u2019ll find yourself in the <\/span>L\u1ec7 M\u1eadt Village<\/b>, whose residents have been farming <\/span>snakes<\/b> for meat for generations. It is here that you can have one of the most unique meals in Vietnam.<\/span><\/p>\n

\"\"
\n<\/span><\/i>Stir-fried snake<\/span>
\n<\/span>Image credit:<\/span> phuong nguyen<\/span><\/a><\/em><\/p>\n

The snakes on offer here come in all shapes and sizes, from your average grass snakes to king cobras. They can be prepared into a wide variety of courses, from stir-fried snakes to snake spring rolls.<\/span><\/p>\n

\"\"
\n<\/span><\/i>Snake spring rolls<\/span>
\n<\/span>Image credit:<\/span> Inhale Exhale<\/span><\/a><\/em><\/p>\n

An activity that Vietnamese men like to challenge each other to is chugging the still living, beating heart of a snake with a shot of vodka. The taste is\u2026 well, let\u2019s just say about as good as you\u2019d expect, but more importantly, it makes for an awesome story to tell your friends later. After all, how many people you know can say, \u201cHey, that one time I swallowed a snake heart when it was still beating\u201d?<\/span><\/p>\n

\"\"
\n<\/span><\/i>A snake heart with vodka<\/span>
\n<\/span>Image credit:<\/span> John Ford<\/span><\/a><\/em><\/p>\n

\n

Grittiest Vietnamese dishes for a unique meal<\/h3>\n
\n

It is true that these exotic Vietnamese foods are acquired tastes that might frighten you at first glance, but each carries generations\u2019 worth of history that reflects the local way of life.<\/span><\/p>\n

So to experience Vietnam\u2019s cuisine to the fullest, don\u2019t be afraid to give these dishes a try if you have the chance. If nothing else, you come away with a terrific memory to remember our adventure-filled country by.<\/span><\/p>\n

For more stories, check out:<\/span><\/p>\n