A new culinary creation combining free-range chicken, termite mushrooms, and durian is drawing attention in Ben Tre Province that is now merged into Vinh Long Province, particularly on Con Phung Islet. As interest in Mekong Delta cuisine grows, local businesses are exploring new ways to package distinctive dishes like this for domestic and international visitors.
Durian chicken termite mushroom hotpot, or lẩu gà nấm mối sầu riêng, combines regional ingredients in an unexpected way. The broth is simmered from free-range chicken, valued for its natural richness, and includes termite mushrooms (scientifically known as Termitomyces albuminosus), a delicacy available only during the rainy season. Durian, often referred to as the “king of fruits,” is added at the final stage, infusing the hotpot with a subtle sweetness and creamy texture.
Served with rice vermicelli or noodles, fresh herbs, and a side of lime-salt-pepper dip, the dish reflects the culinary creativity of the Mekong Delta region while maintaining ties to traditional cooking practices.
Local diners describe the hotpot as a memorable experience that blends familiar tastes with new combinations. The dish is currently offered at eateries on Con Phung, a popular ecotourism destination on the Tien River in Ben Tre.
This fusion of poultry, seasonal mushrooms, and tropical fruit highlights the region’s efforts to innovate while promoting local specialties. The durian chicken termite mushroom hotpot caters to local curiosity and opens up possibilities for tourism-driven food experiences.
