Dishes from stink bugs, sounds really strange right? But these are unique delicacies, fresh, safe and so try when you come to Son La province.
In the minds of many people, stink bugs are a foul and scary animal with a scary smell, which can even cause burns when struck. However, for the Son La people, the bugs are delicious dishes, maybe because of the climate or soil here. Stink bugs roast lemon leaves to eat very crunchy, chewing and listening to it with a very attractive taste.
Processing stink bugs are relatively sophisticated to eliminate their odor. After being caught or bought, stink bugs are released into the dilute saline water one after another for them to spray off the bad glands and then be soaked and washed again in sour bamboo shoots. Sour bamboo shoots are a very effective deodorant, bad smell, very much used in Son La and ethnic minorities.
After that, the stink bugs were roasted in yellow, laid out with a finely chopped lemon leaf. The smell was completely gone, instead, it was the aroma of roasted stink bugs and the slightly fragrant aroma of lemon leaves. Visitors to Son La, when invited to this dish, are very grateful, not only because this is a delicious drink, but also shows the hostess’s hospitality.
2. Roasted cicada
Summer is the time when young cicada crawls out of the ground and crawl on trees, molting to grow into an adult cicada. And this is the time for us to enjoy the delicious roasted cicada dishes of Son La land.
The fleshy taste of the cicada’s intestine behind the crust is crunchy and fragrant, bolder when it comes to the bowl of the core, and the end is the spicy taste of Son La wine which always stimulates the taste of fastidious drinkers.
With the natural conditions of many hills and mountains, in the summer, ethnic people invite each other to catch young cicadas when the sky is dark so that the next morning, there will be many small pots of grapes to bring to market.
After being caught, young cicadas must be immediately released into a new pot of water to eat, because cicadas grow very quickly, only after a few hours have become adults.
Processing is quite simple. After buying cicadas from the market, the wings are removed, washed over several times, and put in a pan of roasted oil for even gold. When it is about nine, you can season it with the seasoning to taste or leave it to the fish sauce.
3. Cordy worm
The cassava worm can now be considered a rare specialty, which is hunted by a lot of drinkers because of its aromatic, fleshy and fatty flavor, much more than silkworm pupae.
The cassava worm can now be considered a rare specialty, hunted by many people because of its aroma, fleshy and fat than silkworm pupae. Kudzu has two common processing ways.
Deep clean and then boil a pan of boiling oil. When you eat, drop deep into the pan to make a crust like egg, when you eat the dots and pure fish sauce. Processing how to make the deep outer shell crunchy but biting the inner part breaks, keeping the fleshy taste, fragrant like a glazed egg with peaches broken in the mouth.
The next way is to skewer a few of them deep into each other and put them on a charcoal stove, grilling just over the fire so that the inner part does not explode, eating well because of losing their fatty taste.
During rainy and windy days, there is nothing more interesting and warm when sitting with friends gathering with oil pan placed in the middle, dropping the worms into the sound of hissing, eating as soon as possible still hot, sip a glass of spicy wine numb.