Beef with ant larvae is a local specialty.

Beef marinated in ant venom is a unique dish of the San Diu ethnic group in Tam Dao district, but it is rarely prepared in daily meals by locals due to its elaborate preparation and time-consuming nature. Some restaurants and hotels in the area have added this dish to their menus, contributing to the richness of Vinh Phuc's cuisine. In 2022, the Vietnam Record Organization - Vietnam Association of Record Holders recognized Vinh Phuc's beef marinated in ant venom as one of the Top 100 Vietnamese specialty dishes.

Báo Vĩnh Phúc•29/11/2024

The ingredients for preparing the rare beef dish are carefully selected, and no beef raised on growth-enhancing feed is used. This is a key factor in creating a high-quality dish and ensuring its freshness.

The beef slices, prepared to a thickness of 1-2 cm, are marinated with a number of characteristic spices before being sun-dried.

After sun-drying, the surface of the meat becomes firm.

Beef marinated in ant larvae is best grilled over hot charcoal.

The meat, after being grilled rare, is pink and sliced thinly.

Beef marinated in ant sauce is served with ant salt (a type of salt made from yellow ants in the forest), which adds a fragrant and savory flavor, giving the dish its distinctive taste.

Beef marinated with ant larvae is a popular dish among tourists visiting Tam Dao, as it is a unique dish with a distinctive sweet and aromatic flavor.

Thien Cam Restaurant in Hop Chau town (Tam Dao district) has prepared and packaged beef marinated in ant larvae sauce to serve customers and as souvenirs for tourists .