Kon Tum specialty leaf salad

Coming to Kon Tum without eating leaf salad is like not coming. Leaf salad is a specialty that anyone coming to Kon Tum wants to try at least once. This salad is special because it is made from more than 50 different types of leaves and vegetables, from familiar to strange and very strange. Some of them include spicy mustard greens, fish mint, basil, cinnamon, plantain, betel leaves, figs, ginseng, guava, apricot, ground ginseng, cajuput, sawtooth dog, sesame, ruby... Most dishes can be served with only 40 types or less, but it is absolutely indispensable to have fig leaves, ginseng and hairy dream leaves. These are the types of leaves used to roll into funnels to hold other dishes to make a serving.

Kon Tum specialty leaf salad

Other indispensable side dishes to enhance the flavor of the dish include: thinly sliced ​​pork skin mixed with rice bran, fried river shrimp, thinly sliced ​​pork belly and dipping sauce made from fermented rice wine which has been deodorized through a little hot oil and mixed well with duck eggs to create a mixture with a very eye-catching red color and viscosity. In addition, this dish needs to add green chili, roasted whole wild pepper, salt and onions.

Just roll a leaf funnel and roll it in all the spices, ingredients and leaves, you can feel from one level to another the dance of the tongue spines to love this great land more.

Kon Tum leaf salad is a dish in the top 10 Vietnamese specialties achieving Asian culinary value (recognized in 2013).

Where to eat Kon Tum leaf salad:

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