“Are bugs eaten in Vietnam?” Vietnam’s bug-based delicacies (fragrant water bugs, ant eggs, silkworm pupae) might be an unusual culinary experience for international diners. In fact, these meals are well-known and commonly enjoyed among Vietnamese people, especially in the rural and mountainous areas of Northern Vietnam. Among them, Fragrant Water Bug (Vietnamese name: Cà Cuống), with a weird image that may shock diners, actually boasts exceptionally unique flavor, wonderful aroma, and nutritional value. This specialty has become increasingly rare and can now only be found in select restaurants across Vietnam. Today, join Chapter Dining as we explore the story behind this unique delicacy and discover why this dish is so highly sought after in Northern Vietnamese cuisine.
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Why are bugs used in Vietnamese cuisine?
For a long time, bugs and insects have been used in Vietnamese cuisine to create unique and flavorful dishes. Thanks to insects’ rapid reproduction, Vietnamese people have long been able to easily find various bugs in rice fields, ponds, and canals. This is why bug-based delicacies began to emerge in Vietnam.
Moreover, some edible bugs and insects provide higher nutritional and protein content than meat and fish. As a result, bugs remain a delicacy for Vietnamese foodies and are preserved as part of traditional cuisine.
The most common ways to prepare bug-based delicacies include roasting, frying, or grilling, making them a part of Vietnamese meals. Additionally, insects can be incorporated into sticky rice or traditional cakes, such as sticky rice with ant egg. As for the Fragrant Water Bug, this bug is widely used to make an aromatic oil that serves as a seasoning for various Vietnamese dishes.
Fragrant Water Bug – A rare delicacy in Northern Vietnam
Introduction – Story behind the Vietnamese Water Bug
In Vietnam, the Fragrant Water Bug has a small head and two large, round eyes. Its body is grayish-brown, leaf-shaped, and flat, measuring about 8 cm in length and 3 cm in width, with glossy black markings on its back. This bug has a pale yellow belly covered with fine hairs and a pair of thin but sturdy wings.
Regarding the history of this bug in Vietnam, the Fragrant Water Bug has been present since the Hung Kings era (258 BC). According to legend, a Chinese general visited Vietnam and was served rice with Water Bugs. Captivated by its unique fragrance, he presented it to the Han emperor, claiming it was a bug that lived on cinnamon trees. The Han emperor, delighted by its pleasant aroma reminiscent of cinnamon, distributed one to each court official. However, one official informed the emperor that the bug lived underwater, not on cinnamon trees. Enraged, the Han emperor exclaimed, “Đa chi cuống dã,” meaning “The official is lying.” Over time, the phrase “Đa cuống” was gradually mispronounced by the Vietnamese, eventually becoming “Cà cuống,” the Vietnamese name for the Fragrant Water Bug.
Where can find Water Bug in Vietnam?
The Water Bug, once commonly found in rice fields and wetlands in Northern Vietnam, has become a rare delicacy due to changes in farming practices. In particular, Tuyen Quang is home to the largest water bug farm in the region. It is called the “Water Bug” because it lives underwater during the day and only takes flight at night.
What is the Vietnamese Water Bug essence?
It may seem like one of the weirdest things to eat in Vietnam, but instead of eating an entire bug, diners can consider trying first the essential oil extracted from the male Fragrant Water Bug. This oil is the most valuable part of the bug — it’s crystal clear, lighter than water, and has a pleasantly mild aroma similar to cinnamon but without its strong intensity. Beyond its fragrance, this iconic northern Vietnamese bug-based dish is rich in protein, supporting kidney health and improving digestion.
Vietnamese dishes made from Water Bugs
1. Steamed Rice Rolls with Fish Sauce made from Fragrant Water Bug: Just a single drop of Fragrant Water Bug essence can enhance the fish sauce’s aroma like never before. The fish sauce has a unique, slightly spicy, and rich flavor. That’s why steamed rice rolls served with Vietnamese sausage and fish sauce infused with Fragrant Water Bugs are a famous delicacy in Northern Vietnam.
2. Crispy Fried Water Bug: For diners curious to taste the meat after seeing pictures of the Fragrant Water Bug, this dish offers a distinct fragrant flavor and a crispy outer layer, revealing rich and fatty meat inside.
3. Fragrant Water Bug-infused Liquor: This bug is also used to make traditional infused liquor. By soaking the whole Vietnamese Water Bug using the traditional method, it releases essential oils, bringing a strong cinnamon-like aroma with a slightly spicy and warming taste. This liquor is extremely beneficial for men, enhancing kidney function and boosting virility.
Water Bug preparation techniques – From Chapter Dining
In our Chapter Menu, Fragrant Water Bug is incorporated into the modern cuisine of Northern Vietnam, ensuring that diners can enjoy this delicacy without hesitation due to the bug’s appearance.
Notably, unlike the traditional technique of extracting directly Water Bug essence from the chest, our chefs at Chapter Dining use a special and modern technique to preserve the most distinctive flavors of essential oil.
The process of extracting Water Bug oil requires meticulous care and skill. Only healthy male Water Bugs are selected, as they are the only ones with the aromatic gland containing the prized oil. The selected bugs are carefully grilled over charcoal to release their natural fragrance.
Our chefs soak the grilled bugs in oil for at least 30 days. This process yields a final product with a milder and smoother aroma, reducing the intense spiciness of the original oil.
The Fragrant Water Bug oil is then carefully preserved in airtight containers, away from light and high temperatures, to maintain its signature fragrance.
Nowadays, Fragrant Water Bugs are becoming rare due to the shrinking of their natural habitat. This makes them even more valuable, especially their essential oil, which has an exceptional aroma. Therefore, Vietnam is promoting nature conservation and encouraging local farmers to expand Fragrant Water Bug farms, ensuring that this traditional bug dish is preserved and passed down to future generations in Vietnam.
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