In Gia Lai, weaver ant salt has long been a staple accompaniment to one-sun-dried beef, a regional speciality, and is also commonly eaten with rice.
At dawn, Siu Siem from Ia Pa Commune, joins other villagers in travelling deep into nearby forests to search for the ants, which are most abundant during the dry season when trees produce fresh shoots.
The work requires climbing skills, experience and tolerance for painful bites, as the ants build nests high in trees using folded leaves.
Fresh ants are currently bought by dried-beef producers for VND 100,000-150,000 per kilogramme, Siem said.
“On free days, I go into the forest to collect ants. Some are kept for family use, and the rest are sold. I can earn VND 400,000-500,000 a day,” he added.
The ants are cleaned, sun-dried and roasted with salt, chilli and seasoning to make the dipping salt, which has grown increasingly popular in recent years.
Local producer Dinh Thi Hau said demand for the condiment had risen steadily, with her business buying around three tonnes of fresh ants a year to supply customers purchasing dried beef.
Forest rangers said the seasonal harvesting had so far not caused significant ecological damage, but residents were regularly reminded to avoid lighting fires or damaging trees while collecting ants.