Andrew Fraser, an Australian content creator living and working in Vietnam, runs a YouTube channel with over 190,000 followers, where he shares videos about travel and culinary experiences.

Andrew, who enjoys exploring unique and even intimidating dishes that might make other foreign tourists cringe, has sampled unusual Vietnamese delicacies such as nậm pịa, bamboo worms, and fried grasshoppers.

Recently, he visited Ben Tre province to learn about the coconut worm - a harmful insect that locals have turned into a popular delicacy.

Coconut worms, or coconut beetle larvae, are commonly found in the Mekong Delta, especially in Ben Tre. Each rainy season, beetles bore into the tops of coconut trees to lay eggs.

Once the larvae hatch, they feed on the core of the coconut tree, growing into plump, juicy worms. This process stunts the growth of the coconut tree, eventually causing it to wither and die. Locals must cut down the affected trees to remove the worms, which are then used as a culinary ingredient.

In Ben Tre, Andrew had the chance to speak with locals and learn how to identify and capture coconut worms.

He was astonished when he opened a section of coconut trunk and found an entire cluster of wriggling worms. Each one was as thick as a fingertip, soft and plump.

Andrew shared that, despite being known as a "villain" to coconut farmers, these fat, plump worms are prized ingredients enjoyed by many diners.

In fact, they are even featured on the menu of a Michelin-starred restaurant in Vietnam located on Ton That Dam Street, District 2, Ho Chi Minh City.

To understand why this "pest" is so popular, Andrew visited the restaurant, where he was introduced to the coconut worm cocktail.

"I came here to see how the chef elevates one of the most challenging ingredients in Vietnamese cuisine, attracting foreign visitors to try it," Andrew said.

At an open bar, the Australian YouTuber observed the renowned chef crafting the coconut worm cocktail. Once the cocktail was prepared, the chef added the final touch - preparing the worm.

"The worm’s head is removed, then it is dusted with sugar and briefly torched. It’s then skewered and placed atop the cocktail glass," Andrew described.

The sugar-coated worm, after being torched, took on a caramelized layer, exuding a pleasant aroma.

The chef advised Andrew to eat the worm first, then drink the cocktail to fully appreciate the unique flavor of the drink.

Andrew remarked, “The coconut worm was surprisingly crispy and visually appealing. It had a subtle coconut aroma and tasted like a sweet candied treat.”

However, the chef explained to Andrew that the coconut worm cocktail was a mild introduction. For a more authentic experience, he recommended that Andrew try live coconut worms.

Eager for a challenge, Andrew headed to another eatery to try a popular dish—live coconut worms marinated in fish sauce and chili.

The live worms were first placed in a bowl of rice wine to flush out any waste, then rinsed and immersed in a bowl of fish sauce with chili.

Andrew admitted he was initially hesitant when he saw the plump, wriggling worms swimming in the spicy fish sauce. Gathering his courage, he took a bite and was astonished by the unexpectedly delicious flavor.

“It was a unique sensation, like a burst of flavor in my mouth. When I bit into the worm, creamy juice filled my mouth with a sweet, rich coconut taste,” he said.

The adventurous visitor even went back for two more worms.

“If you can get past the fact that it’s a worm, you’ll find it’s incredibly delicious,” he added.

Thao Trinh