Ut Cuong leaf salad

Leaf salad appeared in Kon Tum nearly 30 years ago. It is rumored that this dish has twice entered the top 10 Vietnamese specialties of the Vietnam record organization, so in 2020, when I have the opportunity to go to Kon Tum to survey, I plan to try this specialty dish. Before going, I researched the food, how to eat, where to buy and immediately bought a bottle of charcoal (carbogast) - medicine for stomach pain and diarrhea.

Kon Tum leaf salad has its own dish. Looking at the food, first of all, I would like to say hello to the leaves: bunch of intestines, five houseplants, fig leaves, guava leaves, mango leaves, cloves, crab claws, perilla, apricot leaves, great compassion leaves, brooch leaves, red prongs, bear bile, bamboo leaves, great compassion, lettuce leaves, mustard greens, chives ... look at the vegetable plate, you know that the stomachache is caused by the way you eat. Seems to be more unlucky than lucky. So the first thing you need to do is wash your hands before eating the leaf salad to enhance your luck.

Besides vegetables, there are 1 plate of pork belly, 1 plate of boiled shrimp, 1 plate of mixed skin, a cup of chili pepper - salt - pepper and 1 bowl of broth. The bowl of broth is made from dried shrimp, ground pork belly, batches, and spices according to the secret recipe of each restaurant.

About how to eat leaf salad, you can watch it on youtube or the owner (young) Ut Cung comes to the table and shows how to make 1 piece of leaf salad. I researched first, so I should take 1 large leaf (including green leaves, apricots) and roll up a funnel, then put about 5-6 kinds of small leaves in with pork, shrimp, skin, salt, pepper, and chili 1 tablespoon. Soup. A ready-to-eat book, a clever leaf salad roll must fit in one mouth and the herbivorous work begins. Chewing for a long time, the taste of leaves, shrimp meat, the salty taste of salt, the strong taste of pepper, the spiciness of chili and the strange taste of mushy sauce all these with saliva make you become “foolish” and then “hungry” . "Foolish" to make you "hungry" eat the next roll of salad with different types of leaves last time and then the next one.

One advice is that you add 1 apricot leaf for each leaf salad to increase your "luck". According to Oriental Medicine, apricot leaves are very good at disinfecting and treating diseases of the digestive tract. Just like in martial arts, every move needs a foundation. If you know your base, your moves are solid.

Each leaf salad with different types of leaves gives you a fresh, different and unique taste. Just like in martial arts, although the same move, but depending on the time, distance, position, rhythm of the object, the move is changed to be able to overpower the object. A move that everyone knows how to attack, but the change of application makes the opponent inevitable. The same goes for Tay Nguyen leaf salad. The processing is simple, but with the combination of leaves, you have to "go" continuously. "Vo" salad must be Dzo with wine. Eating leaf salad often drinks delicious wine and is better than drinking beer. Because drinking wine warms the stomach because it doesn't use ice like beer.

After you eat 5-6 rolls of leaf salad, there will be a change in your taste. At this time, every salad is delicious. Leaf salad with simple processing but its unique flavor has conquered you. Just like in martial arts, a simple move but for those who practice it too skillfully - in the right rhythm - in the direction - the move becomes "no move" even though you know they're using it, but you still can't avoid it. Amazing Kon Tum Leaf Salad!

According to the experience of eating leaf salad with 3 employees (this dish is new here, so I have not eaten it in 2 previous generations), Kon Tum leaf salad is definitely a dish of the Kinh people (Northern) when they come to Kon Tum to live and live. create. Because the food is all cooked. The broth is elaborately processed and batched (Northern people often use batches for cooking). Forest leaves, granulated salt, pepper, chili bring the breath of discovery of the Central Highlands. A specialty of Kon Tum, you should try it when you come to Kon Tum (remember to bring charcoal medicine).

Ut Cuong leaf salad makes me feel that I am comfortable with neighbors so I don't have stomachache. The next time I go to Kon Tum, I will visit this restaurant because the leaf salad here is cooked clean, not because the owner wears a Ba Na costume and only eats the leaf salad. To swear !