Rare and delicious specialties of the Central Highlands, visitors who want to eat must go to the red basalt land

Salad

When talking about the specialties of the Central Highlands, we cannot fail to mention the famous leaf salad. This dish can be enjoyed all year round, but there is still a difference in the rainy or dry season, because the number of leaves depends on the climate and weather, on average, 30-40 different types of forest leaves are selected.

In addition to the main ingredient of forest leaves, this salad is also served with shrimp, meat, pork skin, etc. In particular, the most important element and considered the soul of the dish is the thick turmeric yellow dipping sauce.

It is not fish sauce, soy sauce or ordinary dipping sauce but is elaborately processed from fermented sticky rice, incubated with dried shrimp, pork belly and then ground. Then put that mixture on a hot pan with fried shallots, add yeast, satay, spices and stir well over a low heat to make it.

When eating, people roll the leaves into a funnel shape, put food inside and then dip it in the thick sauce, slowly feeling the full flavor from sweet, astringent to sour, fatty of the leaves of the Central Highlands forest.

Grilled wild boar

In the Central Highlands, the pigs here are raised naturally by local people, so the skin is thin, low in fat, the meat is thick, soft and sweet, and has a fragrant smell when processed.

Locals often make grilled pork in bamboo tubes, combined with spices such as Siamese chili, salt, shallots, etc., crushed into a paste, making everyone enjoy it. This dish is delicious when dipped with salt and chili (Photo: Vinh Gau).

The special marinating and processing method is also the secret to making the pork from the red basalt land more attractive to customers. Accordingly, before grilling, people must brush a layer of malt and lemon juice mixture on the surface of the pork. This method helps the grilled meat to have both a fragrant smell and an eye-catching color.

Ban Don Grilled Chicken

In addition to dishes made from wild game meat such as wild boar, sun-dried beef, deer meat, porcupine..., various types of catfish, Serepok river fish, grilled stream fish in bamboo tubes or dishes made from insects..., the cuisine of the Central Highlands also attracts tourists with the rustic specialty of grilled chicken.

Grilled chicken is a typical dish that tourists often encounter when visiting mountainous provinces. However, grilled chicken made from free-range chicken of the M'Nong people has its own unique and attractive flavor (Photo: Vinh Gau).

The chickens here are free-range, mainly young chickens fed insects and young grass, so they are small in size, have firm meat, thin skin and a fragrant smell.

After being cleaned, the chicken is marinated with coarse salt, green chili, etc., then grilled over hot coals until golden brown and fragrant, then it can be enjoyed.

Dak Lak Red Vermicelli

Red vermicelli is also one of the specialties of the Central Highlands known to many tourists, especially in Dak Lak. True to its name, the vermicelli has a beautiful red color due to being dipped in a broth made from pork bones, annatto oil and crab fat.

A full bowl of red noodles, thinly sliced pork, pork rinds, quail eggs, crab meat and served with celery and bean sprouts.

Not only attractive because of its beautiful color, the Central Highlands red vermicelli dish also attracts customers because of its delicious, rich broth flavor (Photo: Linh Trang).

If you have the opportunity to travel to Dak Lak, you can stop by Phan Dinh Giot Street in Buon Ma Thuot City to find and enjoy the famous red noodle dish. This street is only about 100m long but has more than a dozen different red noodle shops, open from morning to night.

Gia Lai dry pho

Known as the "order one get two" pho dish, Gia Lai dry pho is also one of the specialties that diners tell each other they must try when coming to the Central Highlands.

In Gia Lai, a bowl of dry pho usually has ingredients such as blanched rice noodles with pork rinds, fried onions, green onions, minced meat, etc. In addition, the broth also has beef, beef balls or bones. Depending on the recipe of each restaurant or the taste and preference of the diners, dry pho will be served with different ingredients.

Gia Lai dry pho is considered a dish not for those in a hurry. Although not as hot as other pho dishes, "2 bowls pho" requires the eater to be patient, meticulously adjust the ingredients, mix well and slowly enjoy (Photo: Hung Huynh).

However, instead of pouring the broth directly onto the pho, locals will serve diners two bowls at the same time, one containing the pho noodles and one containing the broth. When eating, diners enjoy the pho noodles separately and then take a small sip of the rich broth.

In addition to the above dishes, tourists who have the opportunity to travel to the Central Highlands can find and buy some other specialties as gifts for family, friends and relatives such as pure cocoa powder, dried wild banana seeds, wax avocado, civet coffee, pepper, dried Gia Lai bamboo shoots, dried deer meat,...

Phan Dau

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