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(Serious Eats)   "These Dried Worms Make Pho Taste Great"   ( divider line
    More: Interesting, Phở, Vietnamese cuisine, Soup, pho broth, Broth, Ho Chi Minh City, peanut worms, Cantonese cuisine  
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435 clicks; posted to Food » on 16 Apr 2021 at 2:20 PM (3 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook

8 Comments     (+0 »)
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2021-04-16 2:22:58 PM  
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2021-04-16 3:58:53 PM​l​us_nudus
In Xiamen, Fujian, the species is called tǔsǔn (土笋, lit. "earth bamboo shoot") and is braise and allow to gel in the liquid as eaten as aspic (t 土笋凍, s 土笋冻, tǔsǔndòng) in local restaurants.

GIS on 土笋冻  gives

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Be glad 1950s US housewives hadn't heard of this, though if they had they would have substituted canned chicken for the worms and claimed it was an improvement.
2021-04-16 4:04:22 PM  
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"Hey guys what's going on in this thread?"
2021-04-16 4:38:07 PM  
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They're stealing my idea!
2021-04-16 8:31:37 PM  
That's one of the traditional ingredients for a couple styles of pho. Subby needs to stop clutching her/his pearls
2021-04-16 11:09:42 PM  
Are you the pho king Subby?
2021-04-17 3:35:45 AM  
If they're delicious and have a good texture count me in. Love pho.
2021-04-17 2:32:06 PM  
huh, back in the day I was never once able to make pho at home where the broth was even 1/10 as good like a restaurant's. part of that is certainly me being a complete amachoor. but now I also have to wonder about the worms.

hmm, the hamazons has it (thanks HairBolusfor the reference words!) but dayamson not sure I want to pay $15-25/oz. also didn't we already do canned-whole-chimken? looks... pretty aspic-y to me, lol!

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