Thai Cuisine - Insects

Insects

Certain insects are also eaten in Thailand, especially in Isan and in the North. Many markets in Thailand feature stalls which sell deep-fried grasshoppers, crickets (chingrit, Thai: จิ้งหรีด), bee larvae, silkworm (non mai, Thai: หนอนไหม), ant eggs (khai mot, Thai: ไข่มด) and termites. The culinary creativity even extends to naming: one tasty larva, which is also known under the name "bamboo worm" (non mai phai, Thai: หนอนไม้ไผ่, Omphisa fuscidentalis), is colloquially called "express train" (rot duan; Thai: รถด่วน) due to its appearance.

Most of the insects taste fairly bland when deep-fried, somewhat like popcorn and prawns. But when deep-fried together with kaffir lime leaves, chilies and garlic, the insects become an excellent snack to go with a drink. In contrast to the bland taste of most of these insects, the maeng da or maelong da na (Thai: แมลงดานา, Lethocerus indicus) has been described as having a very penetrating taste, similar to that of a very ripe gorgonzola cheese. This giant water bug is famously used in a chili dip called nam phrik maengda. Some insects, such as ant eggs and silk worms, are also eaten boiled in a soup in Isan, or used in omelets in northern Thailand.