They might look terrifying at first glance, but stone worms, forest shrimp, and stink bugs are considered delicacies in parts of northern Vietnam. Often fried, grilled, or stewed in sour bamboo broth, these regional dishes are prized for their unique flavor - if you dare try them.

Stone worms

Known locally as sâu đá (also called water worms or water centipedes), these creatures resemble other larvae but lack outer hairs. They dwell beneath rocks in mountain streams across provinces like Yen Bai, Lao Cai, and Lai Chau.

From the first lunar month through April, when water levels drop and early summer rains begin, stone worms are most abundant and at peak quality. During this season, locals scour the rocky streambeds, lifting stones to collect the worms.

Among the Thai ethnic community in Muong So (Phong Tho, Lai Chau), people often stuff the stone worms with minced goby fish or use whole gobies, then deep-fry the worms to a golden crisp. Elsewhere, they may simply fry them with sour bamboo broth and lime leaves.

Despite their status as a regional delicacy, stone worms can trigger allergic reactions or even mild poisoning if not stored or cooked properly. People with known allergies should be cautious when trying them.

Forest shrimp

Tom rung, or forest shrimp, are small insect-like creatures about the size of a pinky finger. They’re most common in deep forests of provinces like Bac Giang and Nghe An, but particularly abundant in Lang Son.

With long legs like a grasshopper, a small head, and a grayish translucent body, they’re nicknamed “tree-climbing shrimp” or “flying shrimp.” These insects favor moist, densely forested areas and often hide in hollow trees or rocky crevices.

They can be found year-round, but the best time to catch them is during the rainy season around the 6th or 7th lunar month.

In Lang Son, forest shrimp are usually stir-fried with ginger leaves, mac mat leaves, or lime leaves. Their flesh, especially the thighs, is dense and chewy - many compare the texture favorably to that of free-range chicken or frog meat.

Although considered a treat and a favorite snack among adventurous eaters, forest shrimp may not be suitable for everyone. Those trying them for the first time should start with a small amount to monitor for allergic reactions.

Stink bugs

Though widely regarded as a nightmare insect, bọ xít (stink bugs) are a seasonal delicacy for Thai ethnic communities in northern provinces like Son La and Yen Bai.

During late spring to early summer, when fruit trees like lychee and longan bloom and sprout tender leaves, stink bugs swarm to suck sap and lay eggs. This is when locals climb trees and shake the branches vigorously to collect them - especially the young bugs that haven't yet developed hard wings.

After catching, the bugs are soaked in sour bamboo water for 15 to 20 minutes to eliminate their notorious smell. Their heads, wings, legs, and digestive tracts are then removed. Once cleaned and drained, the bugs are fried in pork fat, which enhances their rich and aromatic flavor compared to using regular cooking oil.

One popular variation is fried stink bugs with lime leaves - a rustic yet well-loved dish among ethnic communities.

Thao Trinh