VI
EN
During a visit to Hanoi and while enjoying the famous cha ruoi (sea worm patties), a reporter from the South China Morning Post immediately wrote an article introducing the dish, likening it to a delicacy only for the wealthy (because a typical platter of cha ruoi for 4-5 people costs between 500,000 and 700,000 VND).
Mudworm patties are usually served with vermicelli and dipping sauce, sometimes with added rice patties.
In their comments, the reporter noted that the dish of sea worms is actually quite unusual on the Vietnamese culinary map, especially for international tourists. At first glance, many people might find the sea worms quite "scary," but when mixed with minced meat, eggs, bitter orange peel, young gac leaves, sweet and spicy red ginger, and then fried until golden brown, it creates a fragrant and rich dish.
Basic ingredients for making mudworm patties at home.
Bitter oranges are an indispensable ingredient for making authentic mudworm patties.
The best time to enjoy mudworm patties is from October to early November in the lunar calendar. Following the lunar cycle and high tides, the mudworm season coincides with the season of the fragrant mandarin oranges from Bac Kan – a fruit that is irreplaceable when making mudworm patties. Besides mudworm patties, silkworm salad, fried crickets, and fertilized duck eggs are also dishes that have been featured in the South China Morning Post and several international news outlets due to their unique ingredients.
