We’re in Hanoi, Vietnam, on a foodie tour in the Old Quarter. So far we’ve been treated to steamed rice rolls and sweet donuts. Now we’re approaching Stop Number 3, and the question is, “Who’s ready to eat worms?”
I’d heard of some Vietnamese delicacies that didn’t sound like anything I’d want to try, but I’d never heard of eating worms. When I heard that worms were going to be on the menu, I assumed they’d be a hard pass for me. But not so fast…
These weren’t just any old worms. No. These were special worms – sand worms. The only place they’re known to exist is in the waters of the Red River delta, near Hanoi. And the only time you can get ‘em is late in the year – at least if you want the fresh ones. And who wants to eat frozen sand worms, really? Fresh is always best.
Autumn in Hanoi can be nice. Sand worms normally reside on the sandy bottom of the Red River. But for some reason, every year around this time, they come to the surface en masse. Fishermen scoop ‘em up with ease.
Did Someone Say Pancakes?
Due to their limited availability, sand worms are expensive. They’re something of a delicacy. But no one wants to eat a handful of wriggling little worms, delicacy or not. So guess what Vietnamese cooks do with them? They make them into worm pancakes! They’re called Chả Rươi.
When I found that out, my interest piqued. I’ve never met a pancake that I didn’t like. Maybe I’ll have to give these worm pancakes a try.
Just like at the two previous stops, food was prepared on the street where you can watch the cook at work. She was an engaging lady who spoke some english. She sat on a low stool beside her well-worn chopping block, containers of herbs, containers of spices, a pan of hot oil, and a large pot full of worms.
The pot was round, like a small cauldron. And it was was full to the brim with teeming, wiggling, wriggling worms. Wow. Clearly, these were high-energy worms.
One person in our group reached out like he was going to stick a finder into the pot. Maybe he thought he’d get a worm finger massage. The cook stopped him. “Don’t touch!” she said. “They’ll explode.” What!?
They’ll Explode!
I guess the little guys were pretty nervous and jumpy, which is reasonable, considering their confined quarters and the fate awaiting them. I’d be jumpy, too. So I guess if someone sticks a finger in the pot, they go nuts and “explode” out of the pot. No one wanted to see that.
Our guide educated us on the rare delicacy we were about to have the opportunity to try. Meanwhile, the little guys wriggled around in a frenetic ocean of worminess while we looked on.
How to Make a Sand Worm Pancake
Start by scooping out some live wiggling worms and put them in boiling hot water. Hot water causes their tentacles to fall off. (Apparently worm tentacles are NOT a delicacy). Now we have nice clean worms, ready for the next step.
Now, on the handy chopping block in front of you, use your cleaver to chop a handful of clean worms into a fine dice. Toss the diced worms into an egg batter along with a bit of diced pork, spices, and diced citrus such as mandarin.
Now put a ladle full of batter into hot oil and start cooking. It only takes a few minutes. When it comes out, it’s the shape of a pancake, but it also resembles an omelet. Serve with a generous helping fresh herbs, along with a dipping sauce.
Three of us gave ‘em a try. They were tasty. We were surprised how much we liked them. One of us said he was surprised that he didn’t taste worms. The cook replied, “I just put in a little bit. They’re expensive!” Honesty is the best policy, eh?
Wanna know about the taste? They tasted like an omelet made with a little bit of juicy pork, fragrant herbs and spices, a hint of citrus, with an ever so delicate crunch. Nice!
To be continued…
