Head back to Kon Tum for a taste of 6 memorable signature dishes, you have to go to the diner the right way

Dry Pho

Referring to Kon Tum’s specialty, it’s definitely indispensable for dry pho. Like red highland vermicelli, dry noodle soup is also a very popular dish that you can find in any restaurant on the street.

The hallmark of this dish is that the dry noodles are very thin and chewy, when eaten it will cause a crunchy taste in the mouth. The dry pho will have the broth bowl attached. The gravy is cooked from boiled chicken, braised beef or boiled pork bones, making the natural sweetness very delicious. At mealtime, there will be a bowl of soy sauce and a plate of raw vegetables to balance the flavours.

Mang Den field pig

Kon Tum’s signature dish that many tourists like is the Mang Den roast pork. The pigs are herded by the natives, eat natural vegetables and exercise daily, so the meat is very tough and delicious.

After cleaning, the pork is marinated with whole spices along with spices to create a distinctive aroma such as coriander, lemon grass, chili, coriander root, and ginger. Then the pork is roasted whole over a fire until the skin is crisp and has a strong aroma.

You can find many shops selling whole pork in Mang Den town. All the shops here are shot very well. No need to order the whole baby, you can order your favorite meat and enjoy this delicious special taste.

leaf salad

As the name implies, this salad has the main ingredients of leaves. Just this Kon Tum signature dish, but on the plate there will be 40-50 kinds of leaves. The types of leaves commonly found on trays can be mentioned such as: cabbage leaves, perilla, cloves, fig leaves, apricot leaves, basil…

To enjoy this dish, you also need to eat in style, not just eating leaves, but it takes a process. First, you will take the leaves or apricots to make the rolls. Then, you choose to add the tamarind and other leaves to your liking and roll them into a small funnel. You keep putting in the bacon, shrimp and pork skin, etc. into the leaf funnel you just made. Don’t forget to add pepper, salt, and a little chili sauce. Every time you eat, you can try different types of leaves to be able to try all the flavors of this leaf salad.

sour fish

Tamarind is a reserve food for the people of the mountains in Kon Tum. How to prepare this country dish is quite easy, at first, people will choose a certain type of barramundi fish, which is a drifting fish that abounds in the rivers and streams of the Central Highlands.

After removing all the scales, remove the intestines, wash the gills, cut into small pieces about 2 to 3 cm then drain. When the fish is dry, the water will be mixed with salt, bep leaves, chili, and corn cobs. Keep putting the fish in each dry and clean umbrella tube, then seal both ends tightly and then put it in the kitchen attic, wait a few days to get a unique sour fish dish.

In eating and drinking at Kon Tum, for many people, sour fish is a unique and distinctive dish, and what is special is that the longer each piece of fish is left, the more seasoned it is, so when tasting a piece of sour fish , diners will be spoiled with salty salty taste. , the spiciness of each of the cayenne peppers, the slightly sweetness of the bep leaves, and the fragrant aroma of corn after fermentation for a distinctive sour taste.

Yellow ant salad fish

Traveling to Kon Tum, you certainly can’t ignore the very famous yellow ant salad from the Ro Ma ethnic group. This Kon Tum specialty may sound a little scary, but once you eat it, you’ll feel like eating more.

This dish is made of medium-sized river fish with young weaver ants. If the ants also have eggs, the dish will be much fatter. After processing, this dish will be eaten with fig leaves. Try a piece, you will taste the sweetness of river fish, along with the spicy taste of young ants. In addition, the dishes that have a fragrant pepper and chili taste make this dish has a very distinctive taste.

Highland red vermicelli

The highland red vermicelli is one of the delicacies in Kon Tum that you shouldn’t miss. Unlike vermicelli dishes such as beef vermicelli, fish vermicelli, or vermicelli, highland red vermicelli are simpler from processing to enjoyment.

The main ingredients of the highland red vermicelli are field crab, some fried balls and boiled quail eggs. Although simple, it requires ingenuity to make a bowl of red vermicelli that is attractive from color to taste.

The highland red vermicelli impresses from the start with the slightly red color of the cashews, then the striking red of each tomato, next to the crisp greens of a plate of raw vegetables, or the browns of fried fish and crab. Cook. , the color of boiled quail egg white. If you look at it, many people will mistake the highland red vermicelli for vermicelli, or the vermicelli soup that is sold in many cities. But another point of the red vermicelli in the highlands is served with celery sticks, at the price of fat, fatty onions and hard-boiled quail eggs.

at Blogtuan.info – Source: Eva.vn – Read the original article here