Leaf salads, sticky rice with bamboo shoots, roasted pork, yellow ant salad, porcupine meat, hamster, … are special attractive and unique Kon Tum specialties . Just mentioning the name wanted to give it a try.
Kon Tum is not only favorably created by the nature and endowed with many pristine and majestic landscapes, but also fully converges the products of mountains and rivers. Through skillful hands, talents of the local people here have created delicious and charming specialties Kon Tum . Therefore, when coming to this great land in the Central Highlands, do not forget to enjoy the unique products below.
Kon Tum specialties you should try
1. Kon Tum leaf salad
Kon Tum leaf salad is one of the famous Kon Tum specialties that you should not miss. The unique feature of this dish is to use 40-50 types of leaves, from familiar everyday vegetables to the typical leaves of the Central Highlands mountains. These include spicy cabbage, fish lettuce, guise leaves, clove leaves, perilla leaves, mango leaves, guava leaves, fig leaves, intestinal cluster leaves, five packages, …
In the middle of the “leaf tray” is a plate of food used to roll together such as boiled pork belly, pork skin, boiled shrimp, … Especially, the “divine” sauce made from glutinous rice, dried shrimp, bacon is indispensable. just, satay and batch. Then people rolled the favorite leaves with the ingredients were sliced, dipped with dipping sauce and enjoyed. The dish is quite simple but the blend of many typical flavors of many types of leaves creates an irresistible appeal.
The unique point of this dish is to use 40-50 types of leaves
Leaf roll with ingredients, dipping with signature sauce.
2. Roasted Black Bamboo Pig
Traveling to Kon Tum without enjoying the Mang Den pork dish is a big mistake. Roasted pigs here are processed from swine breeds of indigenous people, naturally grazed, small in size, the largest one is about 20kg. Pork is roasted whole on embers with coriander, compressed tubers, lemongrass, smells, chili. When it is done, the meat is golden, shiny, and fragrant, making it hard to resist.
Roasted pigs here are processed from swine breeds of indigenous people
Gold meat, shiny, fragrant makes it hard to resist.
3. Red rice noodle in the highlands
Referring to Kon Tum specialties, it is impossible to ignore the unique highland red vermicelli. Different from the types of vermicelli that people often use, plateau red vermicelli impresses diners from appearance to processing. Vermicelli with red color of cashew nuts, cooked with crab, spring rolls, boiled quail eggs, fish, tomatoes. Serve with needles, herbs. Greaves. This idyllic dish can be found anywhere in Kon Tum, from luxury restaurants to roadside strollers.
Plateau red noodle
4. Sour fish
Sour fish is not only a familiar dish of the Jep Trieng ethnic group but has become a Kon Tum specialty dish that is loved by many people. The dish is simple, but you must enjoy it to fully feel its unique flavor.
Sour fish dish is made from goby fish – a type of fish that is floating, flat and small, living in the rivers and streams of the Central Highlands. After cleaning, fish will be marinated with spices such as salt, cloves, chili, and corn. Then put in a dry giant umbrella, seal both ends and put on the kitchen upstairs. The special thing about this dish is that the longer the fish is left in place, the more seasoning, aromatic, and unique sour taste.
Sour fish dish is made from goby fish
5. Gold ant salad fish
If you have the opportunity to visit Sa Thay district, Kon Tum, do not forget to taste the poisonous – strange yellow ant salad here. This specialty dish Kon Tum sounds quite strange and scary, but after trying it, many people are addicted to the unique taste.
Gold ant salad dish is made from clean spring fish, minced and minced. Golden ants choose a nest of young ants, crush them Then mix the ingredients with salt, pepper, rice, green pepper. When eaten with fig leaves, you will feel the freshness of fish, the fatty taste of ants, the spicy taste of chili and pepper.
Gold ant salad
6. Sticky rice with bamboo shoots
Another specialty dish of Kon Tum that you should try is bamboo shoot sticky rice. This is a breakfast dish not unfamiliar to the people of Kon Tum. Still a familiar sticky rice ingredient, but Kon Tum sticky rice with bamboo shoots served with stir-fried wild bamboo shoots, or fish stock, sesame creates a great flavor. Especially, sticky rice used to cook sticky rice is often soaked with salt water and turmeric powder to create an attractive yellow color.
Xoi Mang – a breakfast dish not strange to the people of Kon Tum.
7. Hamster meat
Coming to Dak Glei district, Kon Tum, you will encounter a famous Kon Tum specialty dish that is hamster meat. Especially in the golden rice season, the hamster has the most delicious, fatty, and firm meat.
People clean the feathers of newly caught rats by removing the straw to make the meat smell and taste sweet. Then clean, rinse with water and rub salt. Then skewers to grill on charcoal stove. This specialty is often eaten with sour mango, spicy salt and pepper or eaten with grilled bamboo leaves. Besides the grilled hamster, you can also enjoy the equally attractive taste of the kitchen hamster.
Grilled hamster meat.
8. The urchin meat of Kon Tum
A dish with a strong flavor of the mountains and forests that is very popular with tourists is Kon Tum porcupine meat. Porcupine meat is processed into many delicious dishes such as porcupine stuffed porcupine meat, hedgehog meat wrapped in leaves, grilled urchin meat, … Not only attractive but also extremely nutritious. Each dish has its own unique flavor, the meat is sweet, firm, and fat without being greasy.
Kon Tum hedgehog meat
9. Sturgeon cooked with bamboo shoots
Not only attractive to the specialties of Kon Tum mountains and forests, there are also many dishes with unique ingredients from rivers and lakes, including sturgeon cooked with bamboo shoots. Sturgeon is a fish that lives in lakes and rivers in Kon Tum, soft white meat, sweet fat, cartilage, many nutrients, … cooked with bamboo shoots. This dish has many ways of processing such as steaming, um, baking, drying, … to bring out a charming and delicious taste.
Sturgeon cooked with bamboo shoots
10. Kon Tum specialty noodle leaves
This is a unique dish of the Brau ethnic people in Dak Me village, Kon Tum. Wheat leaves are used as noodles, sour salt. Under skillful and creative hands, they have created many specialties of Kon Tum from sour noodle leaves such as noodle soup with sour noodles, wild chicken mixed with sour noodles, sour noodle leaves cooked with dried fish, … The most delicious is the dish. Wild chicken mixes sour noodle leaves with each piece of soft, juicy wild chicken, combining the sour taste of noodles to create a rich, indescribable delicious dish.
Kon Tum specialty salt and sour noodles
The vast land welcomes visitors with many unique, exotic, and heartwarming Kon Tum specialties. What are you waiting for without planning a trip to the Central Highlands to discover many beautiful scenes, unique cuisine, and unique cultural identity here? Wish you have a very happy and fulfilling journey.