Termite mushrooms are found in many Mekong Delta provinces, but they are most famously associated with Vinh Long. Their reputation even earned them a place on the list of Vietnam’s Top 100 Gift Specialties (2021–2022), recognized by the Vietnam Records Organization (VietKings) and the Vietnam Top Organization (VietTop).

Locals say these mushrooms flourish in coconut gardens, where fallen leaves create the perfect environment for termites to build nests-mushrooms then emerge naturally from these mounds.

The mushrooms have white stalks, grey caps, and slightly yellowish bases. They only grow in dry areas with active termite colonies.

The mushrooms typically appear after several rains, once the sun returns and strong winds blow. The season begins around May or June and can last through August in the lunar calendar, depending on local conditions.

Vo Quoc, a resident of Hoa Binh commune in Vinh Long, explains that termite mushrooms only grow naturally under coconut trees and are considered a “heaven-sent gift” by locals.

They can be harvested just once a year for a brief two-to-three-month period. During peak season, they can fetch over VND 1 million (around USD 41) per kilogram.

"The price is high because they're rare and hard to harvest, yet demand is strong. People love them because they're wild, fresh, and safe," Quoc shared.

According to him, timing is critical for harvesting. Termite mushrooms should be picked at night or early morning, just as they sprout in bud form. If harvested too late, they bloom fully and lose their crispness and delicate sweetness.

When picking, locals avoid using knives or metal tools. Mushrooms are gently pulled or pried using wooden sticks or bare hands. According to local belief, the scent of metal repels termites, causing them to abandon the mound and halt future mushroom growth.

This makes the process demanding and only feasible for experienced gatherers. Even then, the harvest is unpredictable.

"Without experience and close observation, you could spend a whole day and only gather a few hundred grams," Quoc noted.

In Vinh Long, these mushrooms are used in a variety of dishes-stir-fried with leaf herbs and coconut cream, in savory pancakes, with soy-based stews, or in rice porridge.

Once harvested, the mushrooms must be carefully trimmed to remove soil, gently rinsed in salted water, and handled delicately to preserve their texture and sweetness.

Hoai Thu, owner of a restaurant in Ho Chi Minh City, shared that termite mushrooms are among the most requested ingredients at her eatery.

Her top-selling dishes are termite mushroom pancakes and stir-fries.

"These mushrooms are delicious but extremely hard to source. Even wealthy diners can't always find them, as they’re rare and fragile," she said.

She explained that because the mushrooms bruise easily and are difficult to transport, they are rarely distributed far and are usually sent only after basic cleaning.

To ensure she has enough for her customers, she places orders with trusted gardens in Vinh Long weeks in advance and often pays slightly above market price.

"Despite the cost, customers love them. They’re naturally sweet and aromatic. To preserve their flavor, especially in stir-fries, we season them lightly," she added.

Thao Trinh