A signature salad in Kon Tum

Thứ hai, 28/11/2016 08:31

The province of Kon Tum in the Central Highlands is famous for not only many beautiful places but also its salad which has been recognised in the list of top 10 Vietnamese specialties of Asian cuisine by the Asian Record Organisation. The signature dish is described as a jungle feast appealing to any visitors.

As suggested by the name of “leaf salad”, the most important ingredient to make the salad comprises a variety of fresh leaves such as mustard greens, perilla, basil, spring onions, bitter gourd, skunk vine, guava, etc.  The dish is served with sliced boiled pork, pork rind and boiled shrimp. Especially, pork rind is mixed with ground galangal to create an attractive look with unique and spicy flavour.

Dipping sauce for the salad is made of me (the remains derived from the alcohol making process) which are ground and cooked with crispy fried shallots, chopped pork, dried shrimp, eggs and satay to create an aromatic and greasy sauce. Such dipping sauce is totally suited for the salad.

Pork rind mixed with ground galangal, boiled pork and boil shrimp create the distintive flavour for the dish.

It is very difficult to make the sauce for the dish.

Each variety of leaf in this salad is a medicinal herb.

To enjoy the delicious dish, shape the outer leaf into a funnel and then add some other leaves and ingredients.

The salad for five people.

This salad of more than 60 varieties of leaves.

To enjoy the delicious dish, shape the outer leaf into a funnel and then add some other leaves, pork rind, boiled pork and shrimp in the middle with dipping sauce sprinkled on the top. The salad is also complemented with green chili, garlic and pepper.

On taking a bite, one will be able to feel the spiciness, sweetness, sourness and saltiness unleashed in their mouth at the same time. Visiting the land, visitors can stop  by Tran Cao Van Street where there are many restaurants offering the signature leaf salad known as the jungle feast.

 By  Nguyen Vu Thanh Dat - Photos: Nguyen Luan/ Vietnamplus

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