10 unique specialties of the land of thousands of Kon Tum

Who ever came to Kon Tum, when going will remember the unmistakable delicacies such as bitter coffee, sour fish or roasted Black Pig.

Black Bamboo Pig

Black Bamboo Pig

Mang Den pig breeds of indigenous peoples. Pigs are fed with natural food of the mountain forest so the meat is firm and very nutritious . The biggest child at adulthood is less than 20 kg. Pigs are cleaned of feathers, organ harvesting; then marinated with spices as raw materials from the mountains of Mang Den. Pork turned whole with charcoal fire until it was golden, crispy, and fragrant.

Kon Tum leaf salad

Kon Tum leaf salad

When coming to Kon Tum and not eating leaf salad, it is not considered as yet. Only one dish that is covered with tray, by "true" leaf salad, has up to 40-50 types, from familiar vegetables such as cabbage, perilla, lentils, fig leaves, apricot leaves, onions, basil to leaves that are less likely to occur during meals such as mango leaves, guava leaves, sour leaves, leaf bunches of intestines, envelopes and many separate leaves of the Central Highlands.

Enjoying this dish also needs a style, not rushing to "throw" all the leaves but must follow the process. First take the leaf or the apricot leaf to make the leaf roll, then add the sour leaves and some other options of the person to eat, roll it into a small funnel, put the bacon, shrimp, pork cover . inside "hopper", certain must add pepper and salt seeds, a little sauce.

Urchin meat

Urchin meat

The Brau people have many dishes made from wild vegetables, wild meat such as wild boar, ham and hamster. Including the dishes from the porcupine has just added, delicious but also rich in processing.

Porcupine meat with sweetness, cold calculation has a nutritious effect, laxative, can be processed into many attractive dishes. Grilled porcupine embers, porcupine meat stuffed with oysters, porcupine bone soup cooked corn flour, hedgehogs wrapped leaves. Every dish is unique and delicious because the meat is porcupine, fragrant, almost no fat, thick layer but crunchy.

Bamboo shoots

Bamboo shoots

Just a sticky dish cooked from familiar sticky rice , cleverly combined with the bamboo shoots but has become a familiar breakfast breakfast for every person in Kon Tum.

How to make bamboo shoots is quite simple and not very picky. Fresh shoots after being dug in the forest to peel off the outer skin, wash and cut into bite-sized pieces. Through the preliminary process to lose the smell of the smell, bamboo shoots are stirred with spices to become rich. Glutinous rice, which is chosen to be soaked in dilute salt water, is mixed with turmeric powder for about 8 hours, then bring out nine pieces.

Distinctive in the charm of color with a little yellow of mangrove bamboo, placed on the sticky sticky bamboo bowl, sticky bamboo sticky rice attracted people to pass with a special aroma, making many people linger just to buy the sticky rice package to work. Accidentally, this delicious dish became something to hold one's feet once through the Central Highlands mountain town.

Sour fish

If you have the opportunity to visit Kon Tum once, do not miss the opportunity to enjoy the specialties of sour fish of Jap Trieng ethnic people, the flavor of the mountains and forests. How to make sour fish dish is easy but also requires accuracy. Fish for processing sour fish is a kind of scad, a kind of fish like driftfish but I am flat and smaller in the river and stream area of ​​Tay Nguyen.

Sour fish to eat as long as possible because the piece of iron fish thanks to the spice has penetrated deep into the fish meat, making the taste of salt, spicy of forest chilli, the sweet taste of the leaf, the aroma of corn and sour taste because this mixture has been fermented .

Kon Tum fried cell

Kon Tum fried cell

On occasion, if you come to Kon Tum, do not forget to enjoy the specialties of fried crickets to feel the aromatic, fleshy, rich taste without fainting. The dish from crickets is quite strange to the plain people, but for Kon Tum ethnic minorities, the dishes prepared from crickets have become familiar, very popular. There are many types of crickets such as rice crickets, coal crickets, crickets, but for cooking, only crickets are delicious.

To have a plate of fried yellow crickets need to undergo many processing stages. The crickets are first washed, drained, and then put in a frying oil pan. That way the parts such as the heads, feet . of crickets become crunchy, and the cricket part does not lose the fatness inherent. Next, to have more flavored crickets, people flavor, add chilli, lemon leaves, and lemongrass to roast them. When adding spices, roast quickly so that the lime leaves do not lose their green color.

Gold ants salad

Gold ants salad

To Sa Thay and Kon Tum districts where the Ro Mam ethnic people live, you should enjoy the poisonous and strange ants. The new dish heard the names of many people who were afraid, but when they were eaten, they wanted to eat.

Moderate stream catch fish, with three fingers, brought to clean, minced, squeezed and dried to help with the fishy smell. Golden ants choose young ants, and the eggs are brought back to separate. Get the salt, green chilli, pepper and mix the fish with ants, add a little rice scent to the aroma. When eating the fig leaves rolled up and enjoying the sweetness, the sweetness of the stream fish mixed with the fat of the young ant, the spicy taste of pepper, the peppers make a delicious taste.

Hamster meat

Hamster meat

Jip Trieng people in Dak Glei district also have hamster meat specialties, which are mainly processed into two dishes: baked ham and dry kitchen mouse. The season of upland rice is golden, it is also the most fertile hamster season, the best in the hunting season. Quickly roll a pile of dry straw, flames up the hair, in this way the aroma of the rats and keep the sweetness intact.

After cleaning the hair, disembowel, remove the organ, quickly wash it through the water, rub a little salt over the mouse, then take the bamboo stick straight, bring it to grill on the charcoal stove for gold, smell it up. Serve with little mango mango, make cup of salt and pepper forest, spicy, very suitable. Make some more vegetables to cut the forest, put it in the tube, pour some water, bake it on the straw stove, just a little bit has a delicious dish.

Bitter coffee

Bitter coffee

Bitter coffee is a rustic dish of Kon Tum ethnic minority people. Bitter coffee grows into flakes along hills, stream banks, small fruits like artillery or oblong shaped fruits, bigger than hand burns, dark green, fruit-white stripes. Previously, bitter coffee was a wild plant that was brought back to the home garden by the ethnic people, the fruit was bigger, light green, the bitterness decreased a little, it was easier to eat and suitable for many tastes.

Bitter coffee is sliced ​​with thin slices, skewered through each stick placed on the grill, when the coffee turns dark brown, wake up the pervasive and ripe aroma, still hold a little bitter, slightly chewy, soft, dotted with salt pepper in the forest or served with delicious grilled wild meat. In addition, bitter coffee is also cooked into many dishes with shrimps, shrimps can be caught in the river or bitter melon with eel, frogs, every dish is delicious, it also arises the charming fragrance. Those who eat bitter coffee for the first time feel uncomfortable with the bitterness of the ring of wild fruits, but several times will grind and forget its unique flavor.

Sweet wine sim Black Shoots

Black Shoots Sim

Due to the geographical location of the mountainous Kon Tum region and the climate always at a temperature of 10 ^o C to 15 ^o C each day, the sim fruits are always fresh. Raw materials used to produce specialty sim wine Kon Tum is a wild, naturally grown sim in the highlands of Mang Den village in Kon Tum province.

Every year, around June, the people of the Co - Tu and Xe Dang ethnic groups in the highlands of Mang Den hamlet of Kon Tum province join together to collect forest sim. To achieve good quality, sim pickers must pick at early morning. From this precious material source combined with improved modern French wine production technology and French wine production source, all Sim Mang Den wine is a rustic taste. course of the forest but no less luxurious and characteristic of genuine wine.