Embark on a journey to the ethnic villages of Northwest Vietnam, particularly Cao Da 1 in Phien Ban Commune, Bac Yen District, Son La Province, and you’ll be greeted by a unique delicacy: the ‘chom chom’ insect. Unlike its namesake, the fruit, this chom chom is a bug resembling grasshoppers or crickets with a distinctive green and brown color pattern.
These insects are mostly found in the mountainous forests, feeding on wild foliage, which lends a distinct flavor to their meat. The peak season for chom chom runs from July to September, coinciding with the abundant rice harvest of the Thai and Muong ethnic groups in Bac Yen and Phu Yen districts. Locals take to the fields with simple tools like nets and baskets to ‘hunt’ these insects, not just for sustenance but also as a cultural tradition that showcases the harmonious relationship between humans and nature in this region.
Chom chom, though an unfamiliar delicacy to many, leaves an indelible impression with its unique flavor. The White Thai ethnic group has elevated this insect into a variety of delectable dishes, each with its own twist to cater to different palates. Popular preparations include sour bamboo shoots stir-fried with chom chom, crispy fried chom chom, clay pot-cooked chom chom, and spicy lemongrass stir-fried chom chom. Each dish showcases the versatility of this insect, highlighting its nutty, crispy, and aromatic qualities.
Among the myriad preparations, chom chom stir-fried with kaffir lime leaves stands as the quintessential dish, favored by connoisseurs for its simplicity and captivating flavor profile. The fragrant kaffir lime leaves blend beautifully with the nutty and fatty notes of the chom chom, creating a harmonious culinary experience.
To prepare this signature dish of Northwest Vietnam, locals employ subtle techniques that belie their simplicity. The process begins with cleaning the chom chom, which involves soaking them in boiling water for about 6 minutes to eliminate any unpleasant odors and secretions. This step ensures the insects are hygienic and taste better. They are then rinsed in cold water, and their legs, wings, heads, and intestines are removed, retaining only the abdomen.
A pinch of salt or seasoning is added to the cleaned chom chom to enhance their flavor. Fresh kaffir lime leaves, finely shredded, along with minced shallots, are essential ingredients that impart a distinctive aroma and taste to the dish. The shallots are sautéed in oil until fragrant, followed by the addition of the seasoned chom chom, which are stir-fried patiently over medium heat until they turn a golden brown and become crisp. Finally, the shredded kaffir lime leaves are tossed into the wok for a few minutes, infusing the insects with their citrusy fragrance.
Chom chom stir-fried with kaffir lime leaves is more than just a culinary delicacy; it’s an integral part of the cultural experience in Northwest Vietnam. With its dry, fatty, and aromatic qualities, this dish is typically enjoyed with sticky rice or as a savory snack with a glass of strong liquor in the cozy ambiance of a stilt house.
For first-time diners, there might be an initial hesitation or curiosity about consuming insects. However, a single bite will dispel any reservations, giving way to surprise and delight. The crisp texture of the chom chom, coupled with its nutty and slightly tingling sensation, creates a memorable gustatory experience. This dish not only satisfies the taste buds but also serves as a cultural bridge, offering visitors a glimpse into the lifestyle, culture, and culinary ingenuity of the ethnic minorities in Northwest Vietnam. Every year, as the rice harvest season approaches, many eagerly anticipate returning to Son La to indulge once more in this crispy, nutty, and rustic delicacy.
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