1. Roasted black bamboo shoot pig
Mang Den is a famous town in Kontum province, when you set foot here, Mang Den roast pig is a dish that everyone wants to taste once. The pigs are raised freely on the hills, eating natural vegetables, so the meat is extremely firm and delicious.
Pork is grilled directly on a charcoal fire for hours, the crispy pork skin will have an iridescent yellow color, the aroma of spices such as chili, ginger, lemongrass, cilantro,... blending with charcoal smoke helps the roast pork to have a very characteristic smell and aroma. Roasted pork served with cucumbers and herbs will stimulate your taste buds to an absolute level.
Photo: @jenis_nguyen
2. Bazana Smoked Meat
In Kontum, the smoke used to smoke Bazana meat is the smoke from the coffee plant, creating a unique taste compared to kitchen meats in other places. The meat is marinated with precious grasses of the vast Central Highlands such as: Luh, Roong Go, wild lemongrass, chili... Because it is kitchen meat, when eating, just steam it hot or grill it roughly. The spices are evenly marinated in each grain of meat, when you eat it, you will immediately feel the natural sweetness, chewiness from the meat mixed with an extremely attractive delicious aroma with bold highland imprints.
Photo: Hue Tam Mang Den
3. Leaf salad
Recognized as 1 of 10 Vietnamese specialties, Kon Tum leaf salad includes more than 50 different types of forest leaves such as: spicy cabbage, fish lettuce, fig leaves, lentils,... Most of them are healthy leaves, there are a few that can only be found in the Central Highlands.
To enjoy the leaf salad properly, you must first take the broccoli or apricot leaves as a leaf roll, then choose a few more types as you like to roll into a small funnel, add the accompanying dishes including pork belly, dried shrimp, pork skin. Don't forget to add pepper, salt and a bowl of dipping sauce with enough sour, spicy, salty, and sweet flavors. With more than 50 types of leaves, each time you roll it, you will feel many kinds of intertwined flavors, when eating, it will be extremely strange, difficult to stop.
Photo: Review Kontum
4. Kon Plong Grilled Chicken
Recognized by the Guinness Book of Records as 1 of the 50 famous Vietnamese specialties. The selected chicken must be a native breed of chicken, using plants and precious leaves typical of the mountains and forests for marinating. Served with lam rice and é leaf salt. The lam rice here is made from glutinous rice, which is put into a young tube. Wait for the ember fire to burn and heat up enough, each pipe will be buried in the fire.
With the chilly climate of Kontum, what could be better than enjoying a handful of fragrant blue rice, accompanied by a piece of hot Kon Plong grilled chicken, dipped in a little salt and leaves. Just thinking about it made me crave!
Photo: @vaan.lee.31
5. Plateau Red Bun
Plateau red vermicelli is somewhat rustic and simple, consisting of: ball rolls, field crab and boiled quail eggs. However, the highlight of the dish is the noodles. The vermicelli will initially be white, after being cooked with the ingredients of the broth such as cashews, tomatoes, the vermicelli will gradually absorb the spices and turn red.
At first glance, many people will mistake red vermicelli for vermicelli and vermicelli soup. However, Red vermicelli must be served with mangrove vegetables, bean sprouts, onion fat, and fat cubes. As a specialty dish of the land of Kon Tum, highland red vermicelli always attracts diners from all over the world because of its unique and unique taste.
Photo: citastyfood
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