Kon Tum leaf salad is one of the famous specialties of the Central Highlands mountains and is highly appreciated by many tourists. And if you travel to Kon Tum without enjoying this dish, your trip is definitely not complete.
History
According to everyone’s whispering, leaf salad in Kon Tum has existed for a long time, about 25 years ago; when the people here follow in the footsteps to tell the ethnic minorities to go to the fields. At that time, they discovered many types of forest leaves that can be processed for daily food. And when they returned, they also incorporated more leaves and spices. Undergoing the process of adding, reducing …. until now, you can only enjoy a special specialty of the mountains with the close name “Kon Tum leaf salad”.
Ingredients
The people of the mountains and forests of the Central Highlands have named this specialty dish as leaf salad because when looking at it, only leaves are visible. And according to estimates, each plate of standard Highlands leaf salad will have from 30-60 types of leaves combined together. And there are some types of leaves that are only available in the mountains and forests of the Central Highlands that are: Jambolan leaves, cratoxylum cochinchinense leaves, Vernonia amygdalina leaves, garcinia cowa leaves, Sambongs, Passiflora foetida leaves, Antidesma leaves … or those that are easier to find such as: five packages, leaves figs, mango leaves, bunches of intestines, guava leaves, polyscias fruticosa leaves, perilla leaves, crab claw herbs, mustard leaves …. Of course, they are main ingredients of a Kon Tum leaf salad dish.
In general, leaf salads in Kon Tum are often eaten with boiled bacon sliced evenly. Combine with the head cut off earth shrimp to dry yellow with soft fat, creamy. Next, the pork skin is also boiled, cut into long thin strips like spring rolls, then mixed with toasted rice powders and some accompanying spices. Of course, it is indispensable to have a plate of whole-grain pepper, salt-seed and chili, the green pepper with a very characteristic aroma of basalt red soil.
Instead of using sweet and sour fish sauce or soy sauce like other traditional salads, a true leaf salad must be dipped in a mixture made from fermented sticky rice, incubated with dried shrimp and pork belly. After that, people put that mixture in a hot pan with dried onions, add batches, satay, and spices and heat it on the stove over low heat, stirring well.
How to eat
To have a good roll of leaf salad, you can follow this way. First, choose a leaf that is as big as a hairy plum leaf, or a mustard leaf, to cover; then choose the young leaves to be placed inside; take a spring roll, then swirl it to form a funnel. Then followed by a piece of pork, a piece of shrimp, some pork skin. And a little more salt, pepper. If anyone can eat spicily, you can add chili just to increase the spicy level of the dish. After that, pour a spoonful of sauce and sprinkle it evenly and roll the salad over your mouth and slowly enjoy the warmth and freshness of the mountains and forests of the Central Highlands.
Recommended places to eat Leaf Salad:
When you book a tour to travel to Kon Tum (Center Highlands), your meals during this tour can include this specific dish. Or you can choose one of these restaurants to taste the flavor of the Highlands.
- Ut Cuong leaf salad: 16 Tran Cao Van, Thong Nhat ward, Kon Tum city
- Yen Vy Leaf salad: 43 Tran Cao Van, Thong Nhat ward, Kon Tum city
- Gỏi Lá Sức Sống Mới (Đặc Sản Tây Nguyên): 21 Tran Cao Van, Thong Nhat ward, Kon Tum city
Kon Tum leaf salad is a blend of many different flavors such as: sour, spicy, sweet, rich, rich … If you have ever enjoyed the specialties of the leaf salad once, you will be stuck leaving the region. this land.
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*This above information is for reference purpose only
Source: Vinlove.net