Coming to Dak Lak, visitors cannot ignore delicious dishes of the Central Highlands mountains. Red Vermicelli is a special dish only available in Buon Ma Thuot, but it is also a very simple sidewalk dish. Wandering around the city, you will find almost anywhere selling fast food, vermicelli, vermicelli, porridge, and pho as if there is red noodles. But the delicious and famous red noodle shops are mainly concentrated on the corner of Phan Dinh Giot street and Le Duan street.
Buon Me Thuot red noodles
Red Vermicelli is the name called after the color of the noodles. The noodle itself here looks different from the noodles elsewhere, because it is as big as a chopstick, chewy and crispy. To create a red color for vermicelli, people dip the noodles into a pot of broth, which according to the "secret" of the red bean vermicelli restaurant owner made from cashews - a type of "dye" of natural food that is extremely safe for health. strong.
To create a unique flavor for red vermicelli, creating a reputation for red vermicelli must be in the way of making and broth of vermicelli.
The broth of the vermicelli is simmered with bone and crab broth, creating a sweet, rich taste. An important highlight in the pot of broth is the crab brick with ground meat, chopped onions mixed with pepper and molded into small cakes cooked with broth. Add to that the peeled quail eggs.
Tile pieces of minced crab meat and quail eggs are cooked in the pot, until making noodles for guests, take them out and put them into the bowl with the broth. The more you cook, the more crab meat and pork become, the more flavor and broth the sweeter, the more fragrant.
In addition to minced crab meat, quail eggs, and red noodles are also "wedged" more sweet vegetables, bare bean sprouts. After sprinkling the broth, sprinkle with a bit of non-aromatic minced shallot, together with the fat.
Leaf salad
Leaf salad is selected from more than 40 different types of leaves such as sesame buds, ginseng, rubies, apricots, spicy cabbage, guava, lentils, figs, guise leaves, brooch, psyllium, lettuce, sawtooth dogs , cinnamon, basil, boat land ... Take these leaves into a funnel-shaped shape to pick up food. Dishes with leaves include pork belly, roasted shrimp, thinly sliced pork skin mixed with roasted glutinous rice flour.
With the presence of more than 40 different types of forest leaves, people call this dish leaf salad, but in terms of how it is enjoyed, this dish belongs to them.
The dipping sauce is made from a wine liquor, reduced by cooking oil, mixed with duck eggs into a thick gravy. Pepper whole grains, salt, green peppers, onions are the indispensable spices. Clamp all kinds of leaves, put in meat, shrimp, pork skin, spices and eat at the same time, chewing as carefully as possible to realize many flavors that are both acrid, sweet, sour and fatty greasy meat, shrimp.
After each meal, make an extra sip of long-soaked wine from the root of the clove. Finally, a pot of snakehead fish porridge, hot to eat belly lining is best. According to many people in the mountain town, eating leaf salad is very good, because most of the medicinal leaves have medicinal effects. People suffering from cardiovascular diseases, gastrointestinal tract ... ingest can cure.
Sliced grilled fish ball
Sliced grilled chopped fish in Lak lake is a specialty of Lak and Dak Lak districts. This is a type of fish cake made from sliced fish, also known as strabismus, a wild sprawling native to Lak lake and a famous specialty of this region. Grilled chopped fish in Lak lake is famous for its special way, where all use a fish bone grinder, here you have to scrape the spoon bit by bit, take only fish meat, then pound your hands, not the machine. Other places often use farmed fish, but here use natural lake fish. Then, fried fish cakes are fried, steamed or put into hotpot.
Ban Don grilled chicken / Sa fire roasted chicken
To have delicious grilled chicken, pleasing to the tourists, the people of Ban Don have to be very sophisticated in raising chickens and have their own way of making dishes. First of all, the chicken must be a true backyard chicken. The land in Ban Don is large, the garden is sparse, the chickens raised here are freely roamed, their main food is young grass, insects and upland rice.
Chickens chosen to roast are new types, about more than a kilogram each. After finishing, the chicken to the whole, can gradually crush the chicken and then salt chili, lemongrass water and add some forest honey. To eat grilled chicken in Ban Don "the right article", tourists have to dip chicken with salt chili or lemongrass salt.
Sa fire grilled chicken is one of the variations of Ban Don grilled chicken. The main ingredient is authentic chicken and how to cook grilled over charcoal. Guests also dot chicken with chilli salt or lemongrass salt. However, grilled chicken sauces use bamboo tongs instead of a grill. Besides, chicken is not marinated before baking. This way of making chicken is more fragrant, stronger and still retain the sweetness of the meat.
Goby waterfall fish goby
Kho rieng waterfall goby is a traditional dish of ethnic minorities in Dak Lak. The Central Highlands Goby lives right in the waterfall stream. This fish is only adapted to the environment of water from high down, small and white body, round body as firm as fingers.
Freshly jumping fish is drained to remove the grease on it, and put in some salt to harden, then remove the galangal to wash and crush. People heat up the pan, and put in some cooking oil, or fat to boil, for fish to fry gold, pour prepared galangal. The smell of galangal, the smell of fish rising up as sweetly, waiting for galangal and fish intertwined, at this time they added salt and spices: onion, pepper, chilli, sugar and monosodium glutamate to create a suitable taste. Traveling to Dak Lak but forgetting to enjoy goby-eyed waterfall is a big omission for visitors.
Forest vegetable hotpot
Called the forest vegetable hotpot but more like soup, with 10 kinds of forest leaves selected to cook with dried shrimp or meat of all kinds. This "hot pot" of forest vegetables is first prepared by the Ede people when facing difficult life. For daily food, they went to the forest to pick different types of leaves for soup. Over time, "hot pot" of forest leaves has become a specialty of indigenous peoples and is very attractive to visitors.
Venison
Deer meat is a staple specialty of the Central Highlands mountainous region, especially in Dak Lak. Fresh venison differs from beef in that it has less tendon, ivory-white fat, softer than young veal.
Deer meat can be processed into many dishes: grilled deer, fried deer, vinegar dipped deer, rattles deer, fried deer ribs, stomach porridge and finally dried deer combines 7 dishes like beef. But baked deer, vinegar-dipped deer and dried deer are the most typical items.
Lentils hotpot
The wild, mysterious and intense Serepok line has been bestowed by nature with a precious fish that is solid lentils, fragrant meat and famous delicacy. Lentils can be processed into many dishes, but the most impressive is still lentil hotpot dish with a unique flavor of the Central Highlands. This dish is delicious and has a good cooling effect on sunny days.
Dak Lak butter butter
Dac Lac butter is flexible and fragrant, which makes it more attractive for customers. The most common dish that everyone makes every day is avocado smoothie. A little milk, a little sugar, a little ice just to raise the taste and increase the appeal of the dish.
In addition, if you have some Dak Lak wax avocado, you should try sugar butter and then eat with rice paper (rice paper) to see, it will be surprising. The crunchy, crunchy biscuits filled with the smell of sesame (sesame) mixed with the sweetness and moderate fat are very different. Or else, cut the butter into bite-sized pieces to serve with rice. It sounds a bit "freaking" but eating 1 or 2 times has turned into a crush. Every piece of flexible rice with a piece of pure sauce butter spread the bottom of the pot when it's not good.
Mangosteen
Bamboo le is quite typical of the Central Highlands. Le tree has a strong dispersion, vitality to strangely strange. Asparagus from the tops of fresh shoots or dried slices, bamboo shoots are among the best among bamboo shoots, such as bamboo shoots, bamboo shoots, etc. due to their intestinal characteristics, sweetness, fleshiness, non-bitterness, etc.
With fresh bamboo shoots, you can make a simple dish, but it is full of flavors such as mixed bamboo shoots or bamboo shoots cooked with duck meat, pork stew with pork sausages, and sauteed fried bamboo shoots. In the merchants are invited to eat upland rice meal with bamboo shoots cooked with dried deer meat with salt stab leaves, chilies, rare chilies, once eaten, never forgotten.
Bitter Melon
Bitter melon is a wild type that grows much in the forest, on the upland fields. Nowadays, people in the Central Highlands have grown in their home gardens and have year-round fruits, long eggplant, bigger than the eggplant of Kinh people, with thorns. , blue, white spots, especially distinctive bitter taste.
Bitter tomatoes are processed into many different dishes in the feast of the E De ethnic people such as cooked with fresh fish, dried fish, dried shrimp, wild meat, ... In addition to cooked, Ede people also eat raw bitter egg. how to crush and then add spices: salt, chili, monosodium glutamate, basil leaves, leaves and tubers.
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