Coming to Dak Lak, you will enjoy delicious mountain food – wild deer meat. The people here feed the deer with natural ingredients, so the meat is quite fragrant and tough, with less veins, ivory white fat, softer than young veal.
Venison are processed into many attractive dishes such as grilled deer, fried deer, vinegar dipped deer, fried deer ribs… Every dish captivates visitors. Especially, the chewy, spicy, and dry venison with the smell of smoke is appreciated and praised by many people. You can buy some dried venison as a special gift of Dak Lak for your family and friends.
Salmon hot pot
Salmon fish is a type of fish found in abundance in the Serepok River. When eaten, the flesh of the fish is chewy and sweet, not greasy like the fish that are often raised in the lake. After hard working days in the fields, there is nothing happier than sitting and enjoying the fragrant hot pot of smoky fish. Also cooked sour like sour soup of the Vietnamese, including herbs, pineapple, tomato, mint… but lentils always have their very own taste of the highland.
Biting a piece of fish full of teeth, we both feel the fatty taste of fish fat and enjoy the sweetness in each tough fiber of this river product. Dot sardines With spicy fish sauce and then sniffing in the cold weather, you must know!
Bitter coffee is one of the most attractive specialty fruits of ethnic minorities in the Central Highlands. The fruit is similar in shape to eggplant but has a dark green color and has a bitter taste when eaten. Indigenous people here often Use bitter tomato to prepare dishes such as stir-fry, soup, smoked …
Biting a piece of crispy eggplant that melts in the mouth, the bitter taste of the fruit spreads to the tip of the tongue, the aroma of basil and the fatty taste of pork fat when stir-fried increase the attractiveness of this dish. If you have the opportunity to go to Ban Me, do not forget to taste the characteristic bitter taste of this fruit. Bitter curry Not commonly sold, but if you want to eat, you can go to the market to buy ingredients and then return from processing.
On the red land, you will see le trees belonging to the bamboo family quite popular here. bamboo shoots is a specialty dish of Dak Lak that is popular with tourists, as delicious as bamboo shoots. Mangosteen from the top of the bamboo shoots is used fresh or sliced and dried. With the characteristics of the intestines, sweet, fleshy, not bitter, bamboo shoots can be processed into simple dishes such as: bamboo shoots cooked with duck, stewed bamboo shoots with pork, fried bamboo shoots with liver…
In particular, when entering the village, visitors can eat dishes cooked with dried venison There’s nothing better than eating it with white rice. Although not a delicacy, but with the most rustic, bamboo shoots are a specialty dish that won the hearts of tourists for the sunny and windy basalt red land.
Forest leaf hotpot
The dish comes from the past when The E-de people use the leaves from the forest to cook food to fight hunger. Although called hot pot, this is actually a mixed vegetable soup, cooked from 10 types of carefully selected benign forest leaves cooked with dried shrimp or assorted meat.
The delicious, sweet and cool soup bowl with bold mountain flavor has become a specialty dish of locals and tourists alike.
Ban Don Grilled Chicken
Although it is not a strange dish because it has appeared in many food courts, however grilled chicken in Ban Don it’s different. It is famous as a delicious dish not to be missed when coming to this coffee capital. Grilled chicken in Ban Don is selected from wild chickens or wild chickens for processing, so the meat is very tough and firm. The chicken chosen to be grilled is a new type of chicken, about a kilogram each.
After the chicken is done, leave the whole chicken, you can gradually flatten the chicken and then marinate with chili salt, lemongrass juice and add a little wild honey. To eat grilled chicken in Ban Don “right”, visitors must dip the chicken with chili salt or lemongrass salt.
Known as a typical dish of ethnic minorities, rice lam is not only a product of the Northwest but also the pride of the people of the Central Highlands. Special features of Lam rice expressed through its processing.
To give out a tube Lam rice, one needs to prepare: A tube of bamboo, a few handfuls of glutinous rice soaked overnight, banana leaves and some ginger. After filling the bamboo tube with salted glutinous rice and ginger, the indigenous people will use banana leaves to cover the top of the bamboo tube, and finally bake it evenly on the fire. Wait until you see the steam coming out of the mouth of the lid with a fragrant smell.
When enjoying, the sweetness of soft upland sticky rice blends with the characteristic aroma of bamboo tubes to create a very distinctive flavor. If shared Lam rice With grilled chicken, it couldn’t be better!
Braised goby with galangal
One more dish of the mountains and forests of the Central Highlands, fish Bong, living right in the waterfall from high down, small and white body, round body as firm as a finger. The fish is cleaned and salted, put in a frying pan until golden, then add galangal, wait for the fragrant aroma of fish and galangal to spread, then add spices such as onions, peppers, sugar and monosodium glutamate. eat.
Eating a piece of fragrant fish with galangal flavor, served with rice, is wonderful, making people “addicted”. Do not forget to enjoy this traditional dish of Dak Lak ethnic people.
Butter wax Dak Lak
I don’t know since when, butter wax has become a product of Dak Lak. Walking around the fruit markets in Ho Chi Minh City, you can see signs saying “Dak Lak wax butter”, which reflects the reputation of this special avocado variety in the red basalt land.
Unlike other butters, Dak Lak wax butter has a characteristic greasy taste, smooth yellow-green avocado flesh, oval-shaped fruit. The people of Dak Lak use avocado to process it into many different products, in which it is impossible to mention the delicious buttered fish sauce served with hot rice. It sounds strange, but if you have the opportunity to experience it, you will see how great it is. Scoop a piece of hot rice and put it in your mouth to chew evenly, the sweetness of the pearls has not been exhausted, the greasy taste of butter and the aroma of fish sauce have made you ecstatic, the more you chew it, the more delicious it is!
Red vermicelli Buon Ma Thuot
Recently, netizens often gossip about a dish called red vermicelliIts origin is from Buon Ma Thuot city. As the name suggests, the vermicelli here is red, bigger than the chopsticks, chewy and crispy when eaten. The broth of vermicelli is simmered from bones with crab juice, creating a cool, rich sweetness. When serving, each bowl of red pen also has crab sauce, quail eggs and raw celery to eat.
The characteristic of the curries in red vermicelli is the harmonious blend of crab and pork belly, each bite is submerged in the vermicelli, the fat of the fatty meat is mixed with the sweet aroma of the crab meat to bring out a difficult flavor. describe. In particular, the aroma of celery mixed with onions and pepper increases the attractiveness of the bowl of red vermicelli.