Rich in the flavors of the forest

My first memories of visiting the village and enjoying local cuisine are still deeply etched in my subconscious. The rustic dishes, made from mountain produce like bitter eggplant pounded with salt and chili, stir-fried cassava leaves, young pumpkin shoots, papaya salad, yellow ant salt, dried fish, free-range chicken, and beef jerky, are all vividly colored in shades of red and green from finely ground chili peppers. Hidden within the spicy and bitter flavors is a rich, sweet taste that stimulates the diner's palate.

The cuisine of the indigenous people is appealing to diners from all over the country.

Back then, it wasn't easy to enjoy such dishes. These unique, rustic dishes usually only appeared at local traditional cultural festivals; culinary events of the villages...

With the changing pace of life, culinary needs are becoming increasingly diverse for each individual and family. Now, the aroma of charcoal-fired stoves and the flavors of the mountains and forests have permeated from villages to cities, becoming an indispensable part of Dak Lak . Just strolling along streets like Tran Nhat Duat, Le Chan, Pham Ngu Lao, Le Duan, Vo Nguyen Giap… in the communes and wards of the province, you will easily find traditional food stalls of the local people. Depending on the diners' needs, these stalls always have a variety of familiar, rustic dishes such as boiled peanuts, boiled corn, fragrant roasted potatoes, as well as signature dishes like bitter gourd salad, chicken stewed with lemongrass and chili, grilled pork belly mixed with crushed chili salt…

The dishes also feature subtle and practical variations. While in the past, dishes emphasized traditional spicy and bitter flavors, now those flavors have been adjusted and toned down to better suit the diverse tastes of tourists and people from other provinces and cities.

Visitors enjoy cuisine with the flavors of the mountains and forests at a restaurant on Le Chan Street, Buon Ma Thuot ward.

While customers love the food, what impresses them even more is the enthusiasm and warmth of the ama (fathers), amí (mothers), and amai (sisters). Not only do they warmly welcome customers, but they are also willing to meticulously explain the ingredients and cooking methods. This enthusiasm not only creates a sense of closeness and keeps customers coming back, but also demonstrates the hospitality of the local people in introducing the essence of their cuisine to diners from all over the country.

Sharing her experience of running a traditional food business in the bustling city, Ami Linh, a restaurant owner on Pham Ngu Lao Street, said that the ingredients for her dishes are often difficult to find in the market and must be "hunted" in the fields and among families in the villages. It's a laborious process, but she's very happy that customers know about her. Even happier is that the cuisine of the ethnic minorities has spread far beyond the villages, gaining the love and support of many locals and tourists from all over the country.

Source: https://baodaklak.vn/du-lich/202511/dam-da-huong-vi-dai-ngan-2eb00eb/