While the Mekong Delta is famous for termite mushrooms (nấm mối), Phú Quốc Island is renowned for its melaleuca mushrooms (nấm tràm). Phú Quốc melaleuca mushrooms are just as delicious as straw mushrooms, enoki mushrooms, or oyster mushrooms.

Melaleuca trees (tràm) are commonly planted in large numbers in mangrove forests. As these trees shed their leaves, they form a thick layer of humus. When the first rains of the season arrive, small round mushrooms the size of a little finger tip—known as “bud mushrooms”—emerge from beneath the layer of leaves and bark. Melaleuca mushrooms have a beautiful purple color similar to mangosteen fruit. They appear in abundance and last for just over a month at the beginning of the rainy season. From sprouting to withering, the entire life cycle of these mushrooms is only 5 to 7 days. Because of their very short lifespan, they are rarely seen in markets compared to other types of mushrooms.

Melaleuca mushrooms do not only grow under the leaf humus; they also appear beneath melaleuca trees that are at least 3 years old. The cap of the mushroom is dark purple on top, while the underside and stem are pure white. What makes Phú Quốc melaleuca mushrooms special is that they only grow when the weather is humid, especially after heavy thunderstorms following long periods of dry, sunny days. This is because during the hot summer, melaleuca trees release resin that seeps into the ground. When the rains come and the soil becomes moist, the mushrooms sprout.

Since these are wild, natural mushrooms, the people of Phú Quốc Island must venture into the melaleuca forests to harvest them and bring them home for cooking. Islanders have harmoniously combined Phú Quốc melaleuca mushrooms with the island’s fresh seafood—such as squid, shrimp, oysters, and more—creating an exquisite melaleuca mushroom soup. The dish is fragrant, delicious, and appealing, while also being highly nutritious for every family meal.

A unique characteristic for first-time eaters of this mushroom is that after finishing the meal, drinking water will leave a slightly bitter sensation in the mouth. This is one of the distinctive features of melaleuca mushrooms.

To reduce this bitterness, after cleaning and trimming the mushrooms, soak them in salted water for about 30 minutes and then blanch them in boiling water. However, for those who enjoy the bitter taste, simply rinse them clean without peeling the outer layer, keep the cap intact, and skip the blanching step.

Please note: After preparing and enjoying melaleuca mushroom soup from Phú Quốc, do not reheat the leftovers. Reheating will make the dish less enjoyable and not as good.