Phu Quoc Tram Mushrooms in the Kitchen

Phu Quoc's Tram mushrooms have a bitter taste followed by a sweet, refreshing aftertaste, and are used by many locals to prepare a variety of delicious and appealing dishes.

Melaleuca mushrooms grow in the Melaleuca forests of Phu Quoc. Photo: THUY TIEN

Phu Quoc is not only famous for its turquoise beaches, white sand, and rich marine ecosystem, but also known as a culinary paradise with many specialties. Among them, Tram mushroom – a type of mushroom that grows under the canopy of Tram forests – is considered a precious gift from nature to this land.

According to Le Thi Hien, a resident of Phu Quoc Special Economic Zone, there are many Melaleuca trees in the mangrove forests of the area. The leaves and bark of the Melaleuca trees fall in layers during the rainy season, forming humus which provides a breeding ground for Melaleuca mushrooms. The mushroom mycelium is incubated in this humus layer, and after the first rains of the season, small, round mushrooms, pale purple or gray on the underside and white on the stem, emerge from the Melaleuca leaves. The mushrooms grow in abundance and the season lasts for about a month. Young Melaleuca mushrooms have a slightly sweet, refreshing taste. When mature, they develop a distinctive bitter taste; this bitterness is the soul of the Melaleuca mushroom, leaving a lasting impression on those who have experienced it.

In Phu Quoc, during the season of Tram mushrooms, locals prepare them into many delicious dishes, especially the harmonious combination of Tram mushrooms with locally available seafood such as mushroom porridge cooked with shrimp and squid, seafood mushroom hot pot, stir-fried seafood mushrooms, Tram mushroom chicken soup... One of the simplest and most popular dishes is Tram mushroom soup with seafood. The broth has a delicate sweetness from the Tram mushrooms blended with the fresh taste of seafood, creating a simple yet refined dish.

Chicken cooked with Tram mushrooms in Phu Quoc is a popular dish among tourists visiting the island. To prepare this dish, chefs select locally raised free-range chicken, Tram mushrooms, sawtooth coriander, and other ingredients. The chicken is cleaned, cut into bite-sized pieces, and cooked in a pot of water. The Tram mushrooms are trimmed, washed, and added to the pot with the chicken, seasoned to taste. Finally, onions and coriander are added as desired, and the dish is ready to be enjoyed.

The chicken and Tram mushroom dish, cooked to perfection, is scooped into a bowl and served with a small bowl of Phu Quoc anchovy fish sauce, topped with a few chili peppers. Picking up a piece of chicken and mushroom, dipping it in the chili fish sauce, and chewing slowly, you'll experience the characteristic crunchy texture and slightly bitter taste of the Tram mushrooms, combined with the rich flavor of the chicken, the saltiness of the fish sauce, and the spicy kick of the chili peppers – a delicious sensation that spreads and awakens your taste buds.

Delicious seafood hot pot with Tram mushrooms. Photo: THUY TIEN

“I’ve enjoyed Phu Quoc Tram mushrooms twice. The first time, a relative sent them to me as a gift, but they were preserved, so they weren’t as delicious as eating them in Phu Quoc, which were very fresh and tasty. The first time you eat them, you might find the slightly bitter taste a bit unpleasant, but once you get used to them, you find them crispy and sweet. After eating, drinking water will leave a slightly spicy sensation on the tip of your tongue, followed by a very pleasant sweet aftertaste,” shared Ms. Huynh Be Nam, a resident of Ca Mau province.

Some people in Phu Quoc consider Tram mushroom porridge a delicious dish that cleanses and cools the body during the summer. The combination of the sweetness of shrimp and meat with the slightly bitter taste of mushrooms creates a dish that is not only delicious but also easy to digest and suitable for the hot summer weather.

Tram mushrooms are not just a dish, but also an integral part of the local culinary culture. For the people of Phu Quoc, the tram mushroom season is like a season of forest bounty, providing a valuable food source that contributes to improving their lives. Many restaurants and eateries include tram mushrooms on their menus as a specialty, helping tourists better understand the richness of nature and the unique aspects of local culinary culture.

THUY THAN

Source: https://baoangiang.com.vn/nam-tram-phu-quoc-vao-bep-a480808.html