| “Oh, this is delicious!” says a friend of mine, when he tastes a piece of grilled chopped sandworm with egg for the first time.
“What is it?” Much to his surprise I tell him it’s sandworm, or ‘ruoi’ in Vietnamese. Ruoi is an autumn specialty of Northern Vietnam and especially Hanoi, though it is also available in some coastal provinces of the south.
Sandworms appear for a short period every year as its breeding season is from the end of October to mid-November only. This is why it holds a special place in people’s hearts. Before you know it ruoi season will be over.
In coastal provinces like Haiphong, Hai Duong, Thai Binh and Quang Ninh, many people catch sandworms, usually late at night, and then quickly transfer them to Hanoi. The sandworm vendors are always on the run as it is always required live. Buyers will also have to cook the sandworms quickly.
Like all insects, ruoi is very rich in protein. Besides being a local delicacy it is considered a restorative remedy. However, many people are put off trying this fleeting delight after seeing the worms raw. But, although sandworms are not easy to look at they are rather easy to cook. Just pour hot water into the bowl of ruoi, mix thoroughly, re-water it several times before cooking.
The sandworms can be grilled with eggs and chopped pork, steamed with mushrooms, fried with turnip or salted to eat with boiled pork, sliced green banana, sour star fruit and raw vegetables. Ruoi sauce, a specialty of the south, is considered by some as even more delicious than nuoc mam (fish sauce).
Sandworm dishes should be served hot with indispensable spices like sliced tangerine peel, pepper, fennel or coriander and chopped green orion. Ruoi is a rare food so it is rather expensive at VND16,000- 20,000 per 100 grammes. To have a perfect meal for four with steamed, grilled, fried and cooked ruoi, you need at least two kilos. Raw ruoi is sold by vendors along streets or at Hang Da, Cho Hom and December 19th markets in Hanoi.
(Source: Time-out) | 
