Stink bugs stir-fried with kaffir lime leaves are a rustic yet renowned specialty of the ethnic who live in Northwest provinces like Son La and Yen Bai.

From late spring to summer, when longan and lychee trees bloom, bear fruit and grow lush foliage, stink bugs arrive to suck sap, nest and reproduce. This is the time locals climb trees and shake branches vigorously to catch them.

Ha Chung, a Thai man from Thuan Chau (Son La), said that for the dish to taste authentic, people prefer young stink bugs without hardened wings from longan or lychee trees.

After catching them, the bugs are soaked in sour bamboo shoot water for 15-20 minutes to remove their stench. “Stink bugs hate sour bamboo shoot water, which works wonders at neutralizing insect odors,” Chung explained.

Once soaked, their heads, wings, legs and guts are removed, then they’re rinsed again with water and fried.

Locals typically fry stink bugs in pork fat for a richer, more aromatic flavor than oil and a crispy texture. When the bugs turn golden-brown, they’re scooped out and sprinkled with finely sliced lime leaves.

“The special characteristic of the dish is that it doesn’t need seasoning, because stink bugs are naturally spicy, salty and sweet. Many first-timers freak out seeing fried stink bugs, but once they try it, they love the crispy, fatty taste,” Chung said.

Stink bugs cooked with sour bamboo shoot water are another Thai favorite. After cleaning, the bugs are tossed into a pan with a splash of sour bamboo shoot water and simmered until the liquid evaporates. Then they’re garnished with lime leaves for extra aroma.

Locals enjoy stink bugs with hot rice or as a snack with corn liquor during family meals.

The delicacy has grown more popular and is often served to treat special guests. Local restaurants and eateries are featuring the dishes, and even ship to the lowlands to meet diner demand.

Vu Thuy from Hanoi recalled trying crispy fried stink bugs once in Son La. She said the dish “looked creepy at first,” but after bravely tasting a bite, she was surprised by its appeal.

“Fried stink bugs taste a bit like other insects—grasshoppers or locusts. If you’re fine with bugs, it’s delicious. The fear comes from how it looks, not the flavor,” Thuy said.

Still, she cautioned that stink bug dishes might trigger allergies or itching. Those with sensitive stomachs or allergies should think twice and be careful before digging in.

Thao Trinh