Many people consider stink bugs to be nightmare-inducing insects, but for the Thai ethnic community in Northwest Vietnam, they’re a no-cost delicacy with a surprisingly appealing flavor when prepared correctly.

Stink bug fried with lime leaves is a rustic yet iconic dish among Thai people in provinces like Son La and Yen Bai.

The peak season comes at the end of spring and start of summer, when longan and lychee trees blossom and grow tender leaves. This is when stink bugs swarm in to suck sap, build nests, and reproduce.

Locals climb the trees and shake the branches vigorously to catch the bugs.

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Crispy fried stink bugs are a signature delicacy of the Thai people in Northwest Vietnam. Photo: Trang Gai Ban

According to Ha Chung, a Thai resident in Thuan Chau (Son La), the tastiest bugs are the young ones without hardened wings, commonly found on lychee and longan trees.

Once caught, the bugs are soaked in fermented bamboo shoot juice for 15–20 minutes to eliminate their foul odor. “From experience, stink bugs fear the sour scent of fermented bamboo and the liquid works well to neutralize their smell,” said Chung.

After soaking, their heads, wings, legs, and internal organs are removed. The bugs are rinsed again, drained, and fried.

Locals often fry them in pork fat for a richer, more fragrant taste compared to vegetable oil.

To achieve perfect crispness, the bugs must be fried in hot fat over high heat and constantly stirred. When they turn a beautiful caramel brown, they’re removed and plated, with shredded lime leaves sprinkled on top.

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Stink bugs are sold at surprisingly high prices in some areas. Photo: Le Nga

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Fried stink bugs are a local favorite, often enjoyed with lime leaves. Photo: Dan Da Mien Que

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Once cooked, stink bugs lose their odor and offer a unique, fragrant taste. Photo: Ha Dinh

“The amazing thing is that you don’t need to season this dish at all. The bugs are naturally spicy, salty, and sweet. Many people are terrified at first sight, but once they get used to it, they find it delicious and addictively crunchy,” Chung added.

Besides frying, another favorite among the Thai is cooking stink bugs with fermented bamboo juice.

After being thoroughly cleaned, the bugs are added directly to a pan with a bit of the sour bamboo liquid, simmered on low heat until the mixture evaporates. Then they’re served with shredded lime leaves for enhanced aroma.

Locals typically eat stink bugs with hot rice or enjoy them alongside corn wine during family meals.

What was once a free-foraged treat has now gained broader popularity. Residents often serve it to honored guests.

The dish has also made its way onto menus at local eateries and restaurants, and is even shipped to lowland areas to satisfy growing demand from curious diners.

Vu Thuy, a Hanoi resident, recalled trying fried stink bugs in Son La. “At first glance, it was honestly frightening,” she admitted. “But once I took a bite, I was surprised by the tasty flavor.”

“The taste is similar to other insect dishes like grasshoppers or locusts. If you're used to eating insects, you’ll enjoy this. The initial fear really comes from how it looks, not how it tastes,” Thuy explained.

However, she cautioned that stink bugs can cause allergic reactions or itching. “Those with sensitive stomachs or allergy-prone bodies should be cautious before trying this.”

Thao Trinh