Vietnam has "the most shocking dish in Southeast Asia".

The renowned Russian travel magazine, Vokrug Sveta, listed five shocking dishes from Southeast Asia. "These are dishes that not every brave man would dare to try," the magazine wrote.

Vietnamese snake wine

Snake wine tops the list. The main ingredient is snakes with their venom removed, soaked in vodka or rice wine, then bottled. The wine is often supplemented with herbs and roots, sometimes even geckos. A Russian magazine recommends trying snake wine in small doses, such as a teaspoon. The alcohol content can reach up to 60 degrees. The best snake wine is purchased from snake farms.

Balut (fertilized duck egg) from the Philippines

Balut, or fertilized duck egg, is a dish that shocks Western tourists when they visit the Philippines. They get to eat duck embryos that are over two weeks old and have begun to develop beaks and wings. In the eyes of Russians, the way to eat balut is to peel off the top shell of the egg, then sip the liquid, add a little seasoning powder, and eat it.

Sometimes chili peppers, garlic, or lime with ground pepper are added to enhance the flavor. Note that all parts of the egg are edible, but the flesh may be firmer than other parts. Balut is sold at street stalls along with small packets of salt.

Indonesian bird's nest

Bird's nest soup is one of the most expensive dishes in the world. Its main ingredient is the saliva used to build the nests of swallows. Preparing this dish requires patience: the bird's nests are blanched in boiling water, maintaining the water temperature for 5-6 hours, then cleaned of inedible impurities, soaked in alkali, rinsed with cold water, and boiled in chicken broth. Many Indonesians believe that bird's nest soup prolongs life and strengthens the immune system. The dish tastes similar to caviar, and the soup has a jelly-like consistency.

Thai rat leg

Thai restaurant owners ensure that city rats are not served in their meals. They only choose rats caught in rice fields. In Thailand, there are even villages where catching rats is the main occupation. They believe that the legs and liver of rats are unusually delicious.

Cambodian Fried Spiders

Fried spiders are one of the strangest dishes. Whole spiders are skewered and then grilled or deep-fried. Salt and garlic are added afterward. Any potentially dangerous parts are removed beforehand.

The simple way to eat it is to eat the spider's legs first, then bite through the shell and get to the white meat. Vendors may mix it with chili peppers to enhance the dish's appeal. To Europeans, the spider's legs resemble potato chips, while the belly and head are eaten like crab meat. For Cambodians, spider meat is rich in protein, fat-free, and believed to relieve back pain. Additionally, many believe that eating it improves complexion and increases longevity.

Phuong Thao is an editor at Travellive magazine. She is passionate about traveling and enjoys capturing moments with her camera in every place she visits. Travel, art, and lifestyle are Phuong Thao's favorite writing topics.

Phuong Thao