Noodle leaves are a daily dish of the people of the Central Highlands. Realizing the unique dish, many restaurants in Gia Lai put this specialty on the menu to serve tourists visiting the red basalt land.
For many years now, fried noodles have become familiar to the children of the basalt land and tourists inside and outside the province.
The ingredients to make this dish must be the products grown right on the fields and fields of the indigenous people to have the right taste.
The buds of young noodles are picked early in the morning and then washed and drained. The most difficult stage of the dish is to crush or pound the noodles until very fine. Wash bitter tomatoes, cut green peppers, or leave whole.
Indispensable ingredients in the noodle dish are flowers, male papaya leaves, and dangerous chili peppers. To add fat to the dish, people often add bacon, herring…
This dish is not too fussy but brings a strange taste to visitors. The sweet taste of the noodles, the spicy taste of chili, the aroma of garlic, lemongrass … blends with the fatty pangasius of pork belly, herring is very attractive. Visitors to Gia Lai can find specialty restaurants to enjoy noodles.
Indigenous people often pick young noodles early in the morning so that the specialty has the best taste.The most difficult stage is rubbing the noodles. The more crushed the noodles, the more delicious, the more fleshy. If the amount of cooking is large, people often use a mortar to pound for many hours.It takes many hours to complete the leaf crushing process.The ingredients to make the noodle dish are familiar and are grown right on the fields of local people.Noodle leaves and other ingredients will be poured into a large pan. When stir-fried, noodles, papaya flowers, and bitter eggplant will blend together. The noodle dish is quickly stir-fried on high heat and then simmered. The secret to delicious fried noodles is how to keep the fire low so that the noodles are cooked but not dry, the eggplant is only ripe, and the papaya flowers are still crispy. Every time they go to the fields, local people often stir-fry noodle leaves and bake rice lam to eat lunch in the fields.When enjoying, the bitter taste of noodles leaves, eggplant and male papaya flower blends with the greasy taste of lard and dried fish. In particular, the dish that wants to be delicious must have the spicy taste of chili peppers to create excitement and strangeness right from the first bite. Follow Dân trí
