Delicious Dishes from 77 Provinces - Red Ant Egg Mieng

Today, reporter Prasit Tangprasert from Nakhon Ratchasima brings readers to explore a delicious menu during the start of the dry season at the home of Chalerm Chimkraburi in Nong Bosok Village, Khok Krachai Sub-district, Khrab Buri District, Nakhon Ratchasima Province. Chalerm uses her free time from farming to search for red ant eggs nesting in trees at the edge of the village, turning them into a special seasonal dish. This is the beginning of the red ant egg foraging season, with eggs still small - locals call them 'rice grain eggs' due to their size and shape. The popular dish 'red ant egg mieng' is made when eggs are scarce, with villagers using some of the ants to create a mieng, eaten with side vegetables, though it remains a dish primarily enjoyed within families. The preparation involves carefully selecting red ants using a specific method to avoid collecting them in sacks, then rinsing them in water to cluster together and remove twigs and leaves. The ants are then lightly fried with oil, seasoned with salt and fish sauce, roasted with chili, and chopped with red onions and lemongrass. It's served with herbs like chaplu leaves, phak kodon shoots, or jik tree shoots - considered a high-class forest food and an incredibly spicy dish enjoyed by many Isan families during this season.