A Midnight Windfall: How Loc Troi Became a Delicacy with an Unusual Flavor

Every year, in the month of October, it’s time for the annual worm season. These creatures are likened to “heavenly blessings” as they appear without the need for human intervention or care. This peculiar species dwells in underground mud tunnels and only surfaces during specific periods, influenced by a combination of tidal patterns, weather conditions, moon phases, temperature, salinity, and other ecological factors.

Evening or nighttime is when these worms emerge, floating on the water’s surface. – Image source: Báo Hải Dương

Locals share that these worms typically make their appearance in the evening or at midnight. During this time, people go “hunting” with lamps, seeking this seasonal delicacy to cook a variety of delicious dishes or sell to restaurants and traders across provinces.

In the market, these worms command a premium price. Fresh worms are packaged and sold for 300,000-400,000 VND per kg, and during scarcity or at the start of the season when quantities are limited, prices can soar to 500,000 VND per kg.

In terms of appearance, these worms sport a colorful palette of green, red, and blue, with a slimy texture that may seem off-putting to some. Many find the sight of live worms unappealing, but when prepared as food, they become incredibly delectable, especially in the form of worm patties.

Ms. Nguyet, a resident of Kinh Mon, shared: “Worms are finicky and will only inhabit clean, well-plowed fields. As a result, during the rice season, people refrain from using pesticides to maintain soil cleanliness. This is a tradition passed down through generations.”

Despite their high price, city dwellers still seek out these worms when they’re in season.

“In some years, the worms appear as early as August, while in others, they may not show up until late October. While they used to be abundant in nature, their numbers have declined in recent years. This species is entirely wild, and no one has successfully bred them in captivity. During the worm season, my husband and I can earn an additional 10 million VND by ‘hunting’ them.”

According to Ms. Nguyet, the tool of choice for catching these worms is a scoop net made of fine fabric, which is used to gently scoop them up when they float and swim on the water’s surface. Interestingly, worms only emerge on overcast days without rain or sunshine. If it rains or shines, the chances of spotting them are slim to none.

These worms can be transformed into a variety of dishes, including worm patties with citrus shells, worm sausages, worm hot pot, worm rolls, and salted worms. When preparing worms for cooking, it’s crucial to handle them with care, gently rinsing them to avoid rupturing their bodies. Subsequently, they are soaked in warm water at 30-40 degrees Celsius to remove their fine hairs, and once they float to the surface, they’re ready for culinary transformation.

Once a humble rural dish, worm-based cuisine has now evolved into a unique specialty with a distinct flavor.

Once a humble rural dish, worm-based cuisine has now evolved into a unique specialty with a distinct flavor. Apart from fresh worms, online markets offer a variety of pre-made worm dishes, catering to those who are unfamiliar with the intricacies of worm preparation.

Selling worm sausages in a Hanoi apartment complex, Ms. Hanh shared: “I’m from Hai Duong, so I have easy access to this delicacy. While fresh worms don’t sell well in apartment complexes, prepared dishes are in high demand. Worm patties are not only delicious but also novel, and even children enjoy them. During the season, I sell dozens of boxes of worm patties daily.”

According to experts, the nutritional value of these worms is comparable to that of veal. Additionally, they are a rich source of essential minerals such as calcium, phosphorus, iron, zinc, and more.