Andrew Fraser, an Australian, has a great passion for strange dishes and "horrifying" specialties of each place. He is the owner of a YouTube channel specializing in "hunting" for strange dishes and Vietnam is a culinary paradise that Andrew cannot ignore. Most recently, the Australian guy challenged himself with raw coconut worms.
Coconut worms are a specialty of Ben Tre, the province with the largest coconut growing area in Vietnam. As a type of larva that harms coconut trees, coconut worms are rich in nutrients but also contain some histamines that can easily cause allergies and poisoning in people whose bodies are not compatible with certain substances. Therefore, eating coconut worms is both a terrifying and adventurous experience for many diners.
However, in the markets or on the dining tables of people in the West, coconut worms are still very popular. A Michelin-starred restaurant in Ho Chi Minh City even uses coconut worms as an ingredient to make drinks for diners.
Andrew did not rush to eat coconut worms at the restaurant, but instead went to Ben Tre to find a coconut garden to see for himself how people catch these larvae. Ms. Quyen, the owner of the coconut garden, and her workers had to check the garden every day, and if they found coconut worms, they would cut them down immediately to avoid spreading to other trees.
After being cut down, the coconut tree will be split in the middle and the worms will be caught. The Australian vlogger was surprised to see with his own eyes that in such a small coconut tree trunk, there were many fat and wriggling worms inside.
Local people process coconut worms in many different ways such as frying, stir-frying, grilling... but eating them raw is still the "highest level" to enjoy this specialty.
After his trip to Ben Tre, back in Ho Chi Minh City, Andrew went to Anan Saigon restaurant by chef Peter Cuong Franklin. The first restaurant in Ho Chi Minh City to be awarded a prestigious Michelin star in 2023. Peter loved Ben Tre's "horror" specialty so much that he created a coconut worm cocktail.
The bartender will mix alcohol, coconut milk, and vanilla to create a cocktail. Next, sprinkle shredded coconut powder and brown sugar on top of the glass. Finally, the "star" of the dish is the skewered coconut worms, rolled in brown sugar and toasted to create a caramel layer on the outside. Place the skewered coconut worms on top of the cocktail glass and the customer can enjoy it.
Andrew and chef Peter sipped coconut worms and drank cocktails. He realized: "The flavor of coconut worms in this dish is very interesting, crispy on the outside and soft on the inside, fatty. Surprisingly delicious. This way of cooking both retains the original flavor of coconut worms and has the creativity of contemporary cuisine. It's really impressive."
Chef Peter shared: Level 1 is coconut worm cocktail (caramelized with sugar), level 2 is sashimi (just skewers without caramel), level 3 is whole raw coconut worm that diners can hold and eat with their hands.
Wanting to take it to the highest level in the simplest and most traditional way, Andrew ate raw coconut worms soaked in fish sauce and chili at a sidewalk restaurant. He admitted that at first glance, he was hesitant about the combo: raw food, insects, and constantly wriggling.
"They look so horrible, I can feel them cracking when I pick them up with chopsticks," he said.
The Australian vlogger quickly took a bite of a raw coconut worm soaked in fish sauce. "It felt like something exploded in my mouth, the coconut worm tasted a little sweet despite its strange texture. I have to admit that the coconut worm has a sweet, creamy taste like coconut milk," he said.
He said that if you don't mind the bugs, it's actually a very tasty dish.
Under the curious eyes of the Western guests around, Andrew tried to muster up the courage to eat 1-2 more worms raw, but he still couldn't finish the bowl of coconut worms soaked in fish sauce and chili. In the end, he chose to grill the remaining worms on a charcoal grill to enjoy.
