‘Forest shrimp’, an insect species which looks like small finger-size shrimp, is found in deep forest areas in provinces such as Bac Giang and Nghe An, but most commonly in Lang Son.

The shrimp have long legs like grasshoppers, a small head, and fewer antennae than normal shrimp, with a translucent gray body.

Living in large tree hollows and spacious rock cavities with dense, damp forests, they gather in groups, looked like beehives if seen from afar.

This species also has a special habitat. They like places in humid climates, dense vegetation and mainly reside in caves and large tree holes in deep forests, so people call it ‘flying shrimp’ or ‘tree-climbing shrimp’.

Locals said forest shrimp initially was a popular dish for Tay and Nung ethnic minority people in Lang Son, but it has gradually gained recognition from many people for its distinctive and delicious taste.

According to Nong Hoa, a specialty food supplier in Cao Loc district, forest shrimp is available all year round, but they are easily found in the rainy season, in the sixth and seventh month of lunar year.

In those months, locals traverse great distances and go deep into the forest shrimp to catch the shrimp and sell to restaurants or carry to Hanoi to sell to food enthusiasts.

"Only experienced and skilled forest hunters can catch forest shrimp. This insect is very sensitive and ‘clever’," explains Hoa.

To catch forest shrimp, one must use specialized nets and act quickly and deftly by gently inserting a branch or long stick into their hiding places to coax them out.

When one person drives shrimp out, another must keep a keen eye on their movements and swiftly catch them as they appear. 

Because of the meticulous hunting process, forest shrimp sell at high prices, around VND300,000-400,000 per kilogram. At peak times, this insect can fetch up to half a million dong per kilogram.

In Lang Son, forest shrimp can be used to make many dishes, but the most common dish is stir-fried forest shrimp with ginger leaves (or macmat leaves, lime leaves).

Cleaned shrimp are drained and then stir-fried with a bit of pork fat or cooking oil, seasoned with fish sauce and salt. When the cooking process nearly ends, chef adds finely chopped ginger leaves, stirring consistently.

To enhance the flavor, locals often stir-fry forest shrimp in pork fat, using a cast-iron pan over a wood fire set to medium heat. When the shrimp turns golden brown and releases a fragrant aroma, the dish is ready to be enjoyed.

Thao Trinh