Roasted Black Bamboo Shoot Pig
Mang Den pig breed of the indigenous people. Pigs are raised with natural food from the mountains and forests, so the meat is firm and very nutritious. The largest one is less than 20 kg when it grows. Pigs are cleaned of hair and dissected for organs; then marinated with spices are ingredients from the mountains and forests of Mang Den. The whole pig is roasted over charcoal fire until the skin is golden, crispy, and exudes a rich aroma.
Photo: Too Delicious Restaurant
Kon Tum leaf salad
Only one dish is fully displayed, because there are 40-50 types of "right" leaf salad, from familiar vegetables such as: mustard leaves, perilla, clove, fig leaves, apricot leaves, onions, basil to leaves that rarely appear in meals such as: mango leaves, guava leaves, sour leaves, gooseberry leaves, etc and many different types of leaves of the Central Highlands.
Enjoying this dish also needs to be stylish, not in a hurry to "grab" all the leaves, but must follow the right process. First, take the tabloid leaves or apricot leaves as rolls, then add sour leaves and a few other types depending on the choice of the eater, roll them into a small funnel, remove the pork belly, shrimp, pork rinds, etc. into the "funnel", be sure to add pepper and salt, a little dipping sauce.
Image: Viet Indochina
Porcupine meat
The Brau ethnic group has many dishes made from wild vegetables and wild animal meat such as wild boar, wild pig meat, hamsters. In particular, it must be mentioned that dishes from the hedgehog are both nutritious and delicious but also rich in processing.
Hedgehog meat with its sweetness and coldness has a nutritious and laxative effect, and can be processed into many attractive dishes. Grilled porcupine with charcoal, porcupine meat stuffed with giant tubes, porcupine bone soup cooked with corn flour, porcupine wrapped in dong leaves. Every dish is unique and delicious because the porcupine meat is firm, fragrant, almost fatless, and the skin is thick but crispy.
Bamboo Shoot Sticky Rice
It's just a sticky rice dish cooked from familiar glutinous rice, cleverly combined with bamboo shoots but has become a familiar breakfast dish for every person in Kon Tum.
The way to make bamboo shoot sticky rice is quite simple and not very sophisticated. Fresh bamboo shoots after being dug up in the forest are peeled off, washed and cut into bite-sized pieces. Through the preliminary processing stage to lose the smell, the bamboo shoots are stir-fried with spices to become rich. Sticky rice is delicious, soaked in dilute salt water, mixed with turmeric powder to color for about 8 hours, then brought out cooked.
Photo: VTC
Sour fish
If you have the opportunity to visit Kon Tum once, don't miss the opportunity to enjoy the sour fish specialty of the Je Tung ethnic group, a dish rich in the flavor of the mountains and forests. How to make sour fish is easy but also requires precision. The fish used to prepare sour fish is a type of fish, a type of fish that resembles drifting fish but is flatter and smaller living in the rivers and streams of the Central Highlands.
The longer the sour fish is eaten, the more delicious it is because the iron fish is thanks to the spices that have penetrated deep into the fish meat, making people feel the saltiness of salt, the spiciness of wild peppers, the sweetness of chili leaves, the aroma of corn ears and the sour taste because this mixture has been fermented...
Kon Tum Fried Cricket
To have a plate of fragrant yellow fried crickets, it needs to go through many stages of processing. First, the crickets are washed, drained, then put in a pan of boiling oil to fry. That way, parts such as the head, legs... of the cricket becomes crispy, and the body of the cricket does not lose its inherent greasy taste. Next, to make the cricket dish more flavorful, people season it, add chili peppers, lemon leaves, and finely chopped lemongrass to roast together. When adding the spices, it must be roasted quickly so that the lemon leaves do not lose their green color.
Illustration
Fish salad with yellow ants
Coming to Sa Tho district, Kon Tum, where the Ro Mam ethnic group lives, you should enjoy poisonous and strange golden ant salad. Hearing the name of the new dish, many people feel scared, but when they eat it, they want to eat it again.
Catch stream fish of the moderate type, with three fingers, bring it back to clean, chop it finely, squeeze it out of water to reduce the fishy smell. The golden ants choose young ant nests, and the eggs are pounded separately. Take granulated salt, green peppers, and wild pepper and mix the fish with ants, add a little rice to wake up the aroma. When eating the fig leaves, roll them into pieces and enjoy, the sweetness of the stream fish blends with the fatty taste of young ants, the spicy taste of pepper and chili to create a delicious taste.
Photo: Thanh Nien
Hamster meat
The Je Tieng people in Dak Glei district also have a specialty dish called hamster meat, which is mainly processed into two dishes: grilled rat meat and dried rat in the kitchen. The rice season is ripe and yellow, which is also the most fatty and delicious season for field mice, people are in the season of hunting mice. Quickly roll a pile of dry straw, get on fire and loosen the hair, in this way the rat meat awakens the aroma and keeps the sweetness intact.
Bitter tomatoes
Bitter coffee is a rustic dish of the Kon Tum ethnic minority. Bitter tomatoes grow in flaps along the hills, streams, small fruits like cannons or oblong fruits, larger than the burners, dark green, white stripes along the fruit. In the past, bitter tomatoes were a wild-growing tree that was now brought by ethnic people to grow in their gardens, the fruits are larger, light green, the bitterness is slightly reduced, easier to eat and suitable for many people's tastes.
Photo: Dan Tri
Migo Synthesis