Sa sung—dried peanut worms—have been described as the secret ingredient of great pho. They're now available in the United States, so we tested them out.
, and reading about sa sung, an ingredient that was entirely unavailable in the United States, made me feel wonderful about my many, many failed attempts. It wasn’t that I was bad at making pho, I just needed some worms.The Pho Cookbook: Easy to Adventurous Recipes for Vietnam’s Favorite Soup and Noodles
I decided to make an initial foray into worm-flavored pho by including a handful of toasted sa sung in Kenji’s. The resulting broth was extremely tasty, though the difference the sa sung made was hard to describe; the broth was at once a little sweeter and even more savory, maybe, but also something else that I couldn't put my finger on.
But she also noted that sa sung are just one dried seafood product among many that are typically used in pho. “It turns out people add all kinds of seafood to their noodle soups. Some people add dried shrimp or squid,” Nguyen said. “The worms are a great umami source, and they’re great for when people don’t want to use MSG, but you can also use kombu. You’re just looking for glutamic acid, or glutamates.
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