Bruce Carleton, mandarin, points the way.
Little Suzie Ratcooker
The northern part of Vietnam, where my wife comes from, is a silk producing region. It's also a place where history has taught the folks that live there not to waste protein. So when the worms have produced their one-time-only load of silk and have been coaxed from their cocoons by a dousing in a bucket of hot water, they are fried up and eaten. Different varieties of worms have different flavors, and the taste can also depend on what kind of leaves they eat. The way my mother-in-law serves them is like a garnish. You sprinkle them on rice in lieu of meat, throw on some vegetables, and dig in. They are savory and toothsome, but I recommend not looking... it kind of throws you off. (And here's an unrelated photo I couldn't figure out how to work into the narrative.)
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eccentric chef



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