As the Lunar New Year approaches, a famed specialty from Northwest Vietnam becomes increasingly scarce. Many discerning food enthusiasts in Hanoi are willing to pay millions of dong to savor this delicacy during the year-end festivities or treat their esteemed guests.

Ground bee larvae, a sought-after ingredient for traditional dishes in the Northwest region, is found mainly in deep forests across provinces such as Lang Son, Dien Bien, and Son La.

Nguyen Hai, a resident of Dien Bien Dong District, Dien Bien Province, explained that the peak season for harvesting ground bee larvae is between August and October each year when the larvae are at their best quality.

Depending on weather conditions and regional characteristics, the season may arrive earlier or later, lasting for two to three months.

The search for and harvesting of ground bee larvae is arduous, contributing to the high price of this specialty.

Hai shared that as the Lunar New Year draws near, ground bee larvae become even more scarce, and the limited supply is quickly outstripped by the soaring demand from culinary enthusiasts.

This motivates locals to venture deep into the forests to locate bee hives and harvest larvae, despite the challenges involved.

Regarded as a nutritious delicacy with a unique and appealing flavor, ground bee larvae command a high price.

During the season, the larvae sell for between 250,000 and 350,000 VND (approximately $10–14 USD) per kilogram. However, prices rise by tens of thousands of dong closer to Tet, and even at higher rates, it remains difficult to secure a purchase due to limited availability.

Hai noted that ground bee larvae can be used to prepare a variety of dishes, including fried larvae, steamed larvae in their combs, stir-fried larvae with sour bamboo shoots, and larvae soup.

However, the most popular dish among foodies is ground bee larvae stir-fried with lime leaves.

To achieve optimal flavor, chefs often select medium-aged larvae that are neither too young nor too mature.

These larvae, milky white in color and about the size of a pinky finger, are prized for their tender, juicy texture.

Harvested larvae are initially extracted from their combs and then blanched in hot water to firm up their texture, ensuring they remain intact.

They are rinsed in diluted salt water to remove slime and then carefully washed again in clean water.

Preparation varies according to local preferences, but the larvae are typically stir-fried over medium heat with a pinch of salt and finely sliced lime leaves, creating a dish that is simple yet irresistibly flavorful.

This stir-fried delicacy has become a favored snack, especially among men who enjoy it as a pairing for drinks.

In Dien Bien, a unique variation involves ground bee larvae mixed with black canarium fruit (trám đen) and wrapped in sticky rice.

After cleaning, the larvae are steamed for five to seven minutes to retain their original shape, color, and flavor.

They are then mashed and blended with black canarium fruit pulp before being wrapped in sticky rice made from upland nương rice.

Even individuals hesitant about eating larvae find this dish more approachable due to the softened texture and the subtle incorporation of the larvae.

Mai Phuong, a Hanoi resident, once sampled this dish during the 2023 Hanoi Autumn Festival, prepared by the Black Thai ethnic group from Dien Bien.

She was captivated by the rich, nutty, and buttery flavor of the larvae-infused sticky rice.

Upon returning home, Phuong researched the dish online and learned that ground bee larvae are a staple in Northwest cuisine.

For the past two years, she has eagerly awaited the season, ordering five to seven kilograms at a time to freeze for future use or share with her family.

This year, however, Phuong found the larvae harder to come by.

Despite offering to pay as much as 450,000 VND (approximately $18.50 USD) per kilogram, she was only able to procure a few hundred grams to serve as a nutrient-rich treat for her family and to impress guests during the holiday season.

Although considered delicious and nutritious, with purported health benefits such as alleviating neurological fatigue and insomnia, dishes made from ground bee larvae are not for everyone.

Those with sensitive constitutions or allergies are advised to proceed cautiously.

It is recommended to try a small portion initially to check for adverse reactions such as itching, flushed skin, dizziness, abdominal pain, or vomiting.

If no symptoms arise, it is safe to continue enjoying this unique specialty.

Thao Trinh