A rare mushroom in Phu Quoc appears only after early rains, lasting just weeks before vanishing, making it a prized seasonal delicacy.
Not only known for seafood such as squid, crab and snails, Phu Quoc (An Giang) is also home to a natural delicacy with a distinctive flavor that forms the base of many humble yet memorable dishes - the tram mushroom
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Clusters of mushrooms emerging in the early morning after the first seasonal rains. Photo: NVCC
This mushroom (nam tram) appears abundantly only at the beginning of the rainy season and lasts for about one month, typically from early March to mid-April.
“Nam tram grows entirely in the wild. If visitors come to Phu Quoc at the wrong time, even with money, they may not be able to find it,” said Phuong Huynh, a tourism worker with nearly a decade of experience on the island.
Melaleuca forests exist in many places, but not all of them produce nam tram. It is believed that the specific climate and soil conditions of Phu Quoc create the right environment for the mushroom to thrive.
Fallen melaleuca leaves blanket the forest floor, forming a thick layer of organic matter. After the first seasonal rains, the warm, humid conditions beneath this layer allow mushroom spores to develop. Within days, small, round-capped mushrooms with a deep purple hue begin to emerge.
Tram mushrooms after cleaning and briefly boiling in hot water. Photo: Rom Vang Restaurant Vietnamese Cuisine
Tram mushrooms are small, about the size of a finger, with a purple color and often hidden beneath layers of leaves. They grow rapidly, and when exposed to sunlight, their caps quickly fade in color. Compared to other mushrooms, they remain relatively uncommon on the market.
Huynh, who has joined locals on mushroom-picking trips, said that from the moment they sprout, the mushrooms only last one to two days. Harvesters must set out early in the morning, as once the sun rises high, the mushrooms expand and lose some of their delicate flavor.
Small, unopened mushrooms typically sell for between VND250,000 and VND450,000 per kilogram (approximately US$10-18), depending on the timing. Once fully opened, their price drops significantly.
“Picking nam tram is an enjoyable experience for both children and adults. However, visitors should go with guides or locals to avoid getting lost and to stay safe from snakes and insects,” Huynh advised.
After harvesting, locals trim the base, wash the mushrooms and cook them immediately to preserve freshness. They are usually boiled several times to reduce bitterness, then drained and frozen. Once prepared, the caps open into smooth, glossy brown tops with milky white edges, while the stems remain pale and firm.
Stir-fried tram mushrooms with seafood and mushroom soup are popular among diners.
Tram mushrooms have a slightly chewy, crisp texture with a gentle bitterness that gradually gives way to a subtle sweetness and a lingering aroma. Locals often cook them into soups with seafood such as shrimp, squid or crab, or prepare them in porridge, stir-fries or braised dishes served with rice.
Anh Thu, a representative of a rice pot restaurant specializing in regional Vietnamese cuisine on Tran Hung Dao Street in Phu Quoc, said that mushroom soup is commonly cooked with dried shrimp, minced pork, crab meat and a touch of egg to enhance its natural sweetness and nutritional value. Once cooked, chopped scallions, culantro and fragrant Phu Quoc pepper are added on top.
In restaurants, chefs may also prepare the soup with vegetables such as cauliflower and carrots, combined with shrimp, squid and bone broth.
The mushrooms are cooked just enough to retain their crisp, airy texture. The initial bite carries a mild bitterness that slowly fades, leaving behind a fragrant aftertaste that lingers on the palate.
Vietnamnet.vn
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