Bamboo worms are usually found in young bamboo stalks that have withered at the top, with small holes drilled into the stalk. If these holes are present, the bamboo stalk is definitely infested. Simply cut the stalk down and use a knife to split it lengthwise, revealing the white worms. Bamboo worms are small, about the size of a chopstick tip, and 3-4 cm long. When still inside the bamboo nodes, they are opaque white, resembling silkworms but with a crunchier, richer flavor. They are often used in various delicious dishes. Bamboo worms are at their best between August and October in the lunar calendar. The bamboo worm season is quite short, lasting only about a month.
Bamboo worms are a specialty dish in mountainous provinces. Photo: Huong Giang.
Although bamboo worms are a popular delicacy, this specialty dish is made from insects, and improper preparation can easily cause symptoms such as allergies and poisoning (similar to bee pupae and ant eggs). For some people with sensitive constitutions, before cooking, bamboo worms should be soaked in diluted salt water to allow them to expel toxins from their intestines, preventing the risk of poisoning. Besides its culinary value, bamboo worms are also a nutritious food with a high protein content, making them good for health.
There are many ways to prepare bamboo worms, with stir-frying or roasting being a popular choice. Stir-fried bamboo worms with lime leaves are quite simple to prepare. After washing and draining the bamboo worms, mix them in a bowl with a little salt, seasoning powder, pepper, and fish sauce, letting them marinate for 15 minutes. Sauté garlic in a pan until fragrant, then add the bamboo worms and stir-fry quickly. When the worms turn light yellow, add finely chopped lime leaves and stir for 2-3 minutes before serving. The dish of golden bamboo worms, infused with the enticing aroma of lime leaves, is delicious with white rice or as a snack with beer or wine.
To prepare stir-fried bamboo worms with sour bamboo shoots, after preparing the worms, marinate them with pepper, a spoonful of sugar, seasoning powder, and chopped onions and garlic. Drain the sour bamboo shoots, squeeze out the excess water, and chop the coriander. Sauté the onions and garlic in a pan until fragrant, then add the worms and stir-fry until they are dry and seasoned. Next, add about 3 tablespoons of oil and stir well. Add the sour bamboo shoots, season with fish sauce, stir well until the bamboo shoots absorb the seasoning, add coriander and chili peppers, and mix well. The dish features golden, fragrant bamboo worms interspersed with the white of the sour bamboo shoots; the worms are tender and succulent.
Dishes made from bamboo worms are on the menu of local cuisine at restaurants and homestays in the districts of the province. Ms. Dinh Thi Binh, owner of Tung Duong Restaurant in the Ban Gioc Waterfall area, Dam Thuy commune (Trung Khanh district), revealed: "During the bamboo worm season, it's always the most ordered dish and sells out the fastest. Many people are initially hesitant to eat it, but once they've tasted it, they all nod in approval because of its unique flavor. Bamboo worms are considered a clean food, and since they are only available seasonally, we always suggest that customers try them, and they praise how delicious they are. Bamboo worms are best when fried until crispy with lime leaves, wrapped in betel leaves, and dipped in sour bamboo shoot sauce or pure fish sauce."
PV
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