Discovering the Unique Forest Shrimp

Forest shrimp, an intriguing insect resembling small shrimp, can be found thriving in remote forest regions, particularly in Bac Giang, Nghe An, and the predominant area of Lang Son.

These shrimp have elongated legs similar to those of grasshoppers and possess a small head with a fewer-than-usual number of antennae. Their bodies are translucent and gray in color.

They inhabit large cavities in trees and spacious rock formations within lush, moist forests, often clustering together, resembling beehives from a distance.

This species thrives in specific conditions characterized by high humidity and dense foliage, predominantly residing in caves and sizeable tree hollows deep within forests, earning it nicknames like ‘flying shrimp’ and ‘tree-climbing shrimp’.

Originally a beloved delicacy among the Tay and Nung ethnic groups in Lang Son, forest shrimp has steadily become appreciated by a wider audience due to its unique and flavorful taste.

According to Nong Hoa, a purveyor of local specialties in Cao Loc district, forest shrimp are available throughout the year but are particularly abundant during the rainy season, specifically in the sixth and seventh lunar months.

During these months, locals venture far into the forest to capture this shrimp, selling their catch to restaurants or transporting them to Hanoi for culinary enthusiasts.

“Only experienced and trained hunters can successfully catch forest shrimp as they are quite sensitive and elusive,” Hoa explains.

Successfully capturing forest shrimp involves the use of specialized nets. Hunters must act swiftly, gently coaxing the shrimp from their hideouts with a branch or long stick.

As one person encourages the shrimp to emerge, another must be vigilant to catch them as they surface.

The elaborate catching method leads to high prices, with forest shrimp sold for about VND300,000-400,000 per kilogram, and at peak times, prices can soar to half a million dong.

In Lang Son, forest shrimp can be prepared in numerous ways, with the most popular being stir-fried forest shrimp with ginger leaves or other aromatic herbs.

The shrimp are cleaned, drained, and then sautéed in a bit of pork fat or cooking oil, seasoned with fish sauce and salt. Near the end of the cooking process, finely chopped ginger leaves are added, and the mixture is stirred consistently.

For added depth of flavor, locals often fry forest shrimp in pork fat using a cast-iron pan over medium heat on a wood fire. When the shrimp turn golden brown and emit a delightful aroma, the dish is ready to tantalize the taste buds.