Ants, though tiny insects, are a beloved delicacy ingredient in many provinces across Vietnam. Notable dishes include ant salad in Mai Chau (Hoa Binh), ant-bitten beef in Tam Dao (Vinh Phuc), and ant salt in Gia Lai. Particularly in Tri Ton (An Giang), ants are the main ingredient in a dish called “beef stir-fried with golden ants and Chha Ca Dao leaves.”
This unique dish comprises three main components: beef, golden ants, and Chha Ca Dao leaves.
Ms. Nguyen Phung Truc Giang, owner of a countryside restaurant in Soai Check, Tri Ton, An Giang, shared that golden ants are usually sourced from the Khmer community. After purchasing, the ants are cleaned, leaves and debris are removed, and then they are vacuum-packed for year-round use. Ant eggs must be cleaned with diluted salt water before cooking, and the preparation process is meticulous.
The dish consists of three main ingredients: beef, golden ants, and Chha Ca Dao leaves
“In An Giang, golden ants are in high demand by restaurants for dishes such as golden ant hot pot, beef stir-fried with golden ants and Chha Ca Dao leaves, or Siamese duck cooked with golden ants,” said Ms. Giang. Locals often venture into the forest to catch ants and sell them to traders or restaurants. Currently, the price of golden ants fluctuates between 350,000 and 450,000 VND per kilogram, depending on market conditions.”
For the beef stir-fried with golden ants, the beef is typically chosen from the tender rump or tenderloin. Fresh beef is used and prepared on the same day to ensure the meat’s freshness. A unique attraction of this dish is the Chha Ca Dao leaves, a familiar ingredient to locals but an intriguing curiosity for diners from afar. Many first-timers may be surprised by the name and feel that the menu has a “mistake.”
Currently, the price of golden ants is between 350,000 and 450,000 VND per kilogram
Mr. Duong Viet Anh, a tourism professional in An Giang, shared: “Chha Ca Dao is the name given by the Khmer community to a type of plant often grown in gardens or on farms. These leaves have a distinct flavor, combining the tastes of basil and lemongrass, with a pleasant aroma, adding a unique twist to the dishes.”
In the cooking process, chefs start by heating a large wok, frying garlic in oil until fragrant. Then, they add the beef and a nest of golden ants, stir-frying until just cooked. Seasonings are added to taste. Finally, Chha Ca Dao leaves and chili are mixed in to complete the dish. When served, the beef is tender and infused with flavor, blending perfectly with the mild sourness of the golden ants and the distinctive aroma of the Chha Ca Dao leaves.
The beef is tender and infused with flavor, blending with the mild sourness of golden ants and the aroma of Chha Ca Dao leaves
In addition to beef stir-fried with golden ants, the golden ant hot pot is another specialty in An Giang, attracting many diners. The hot pot typically includes golden ants, chicken, beef, or duck, along with “mam bo hoc,” a traditional Khmer seasoning, and “la giang” and “la mac mat” leaves, creating a unique and appealing flavor.
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