Kon Tum Highland Red Vermicelli

Highland red vermicelli is one of the delicious dishes in Kon Tum that you should not miss. Unlike other vermicelli dishes such as beef vermicelli, fish cake vermicelli, or fish sauce vermicelli, ... Highland red vermicelli is simpler from the way of preparation to the way of enjoying.

The main ingredients of Highland red vermicelli are field crab, a few meatballs and boiled quail eggs. Although it is a simple dish, it requires skill to be able to make a bowl of Highland red vermicelli that is attractive from color to taste.

Kon Tum Highland Red Vermicelli

The red vermicelli of the highlands impresses from the beginning with the slightly red color of the cashew nuts, then the eye-catching red color of each piece of tomato, placed next to the fresh green color of the raw vegetable plate, or the brown color of the fish cake, of the crab paste, the white color of the boiled quail eggs. All of these combine to create a delicious bowl of vermicelli from the eyes!

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At first glance, many people will mistake the red vermicelli of the highlands for vermicelli with crab paste, or vermicelli soup sold in many cities. But the difference of the red vermicelli of the highlands is that it is served with water celery, bean sprouts, scallion oil, pork fat, and boiled quail eggs.

Coming to Kon Tum, visitors can find red vermicelli of the highlands at a fancy restaurant or a cart, a pair of shoulder poles. And places with red vermicelli of the highlands are always crowded with people coming and going to enjoy. They often go to the red vermicelli of the highlands on chilly afternoons, slurping and enjoying the atmosphere of this highland place.