Brian Jeffrey
Culinary specialties across various regions in Vietnam often involve the use of ants. In An Giang’s Tri Ton, yellow ants are a key ingredient in the dish ‘bo xao kien vang’ – a flavorful combination of stir-fried beef with yellow ants and chha ca dao leaves.
The yellow ants are meticulously collected from Khmer communities, then preserved for year-round use after undergoing a careful process of removal of leaves and barks, packaging, and vacuum-sealing. The ants must be cleaned with diluted salt water before being used in cooking.
Yellow ants are a staple in An Giang’s cuisine, featuring in dishes such as lau kien vang (hot pot of yellow ants), bo xao kien vang la chha ca dao (beef stir-fried with yellow ants and chha ca dao leaves), and vit xiem nau kien vang (Siamese duck cooked with yellow ants).
Locals venture into the forest to gather yellow ants for sale to merchants and restaurants, with prices ranging from VND350,000 to 450,000 per kilogram.
The preparation of bo xao kien vang la chha ca dao requires the use of high-quality beef, freshly processed on the same day. Chha ca dao leaves, known for their unique lemongrass-like flavor, are a critical component in this dish.
“Chha ca dao is the local name for a plant with a distinct fragrance, similar to lemongrass,” explained Duong Viet Anh, a tour guide in An Giang.
In crafting bo xao kien vang la chha ca dao, chefs sauté onions, stir-fry beef with yellow ants, and season the dish with spices, seasoning powder, chha ca dao leaves, and chili, resulting in a delicious and aromatic dish.
The tender beef pairs harmoniously with the slight tang of the ants and the aroma of chha ca dao leaves, creating a delightful culinary experience.
Ant hotpot is another sought-after specialty in An Giang, combining yellow ants with chicken, beef, or duck meat, mam bo hoc sauce, giang leaves, and mac mat leaves – a true gastronomic delight.
Aside from ant-based dishes, An Giang offers a variety of beloved culinary creations. The charred banana, a social media sensation, features Areca bananas roasted to perfection in a clay pot, emitting a delightful fragrance.
Areca bananas, a small variety commonly found in Mekong Delta provinces like Ben Tre, An Giang, and Long An, turn golden and fragrant when ripe, making them a popular choice.
Chef Tang Cam Mai from a Chau Doc hotel showcases creative culinary prowess by transforming Areca bananas into ‘chuoi dot’ (burnt bananas), using them in orange juice, chocolate, and vodka concoctions.
Bananas are caramelized with butter and cinnamon, simmered in orange juice, and flambéed with vodka, presenting a unique and tantalizing dessert option.
