Central Highlands food tour - Unique and famous 3 delicious

If you have the opportunity to come to the Central Highlands, remember to enjoy the unique but extremely attractive Central Highlands noodle dishes, contributing to the diversity of the cuisine here. Let's explore Central Highlands food tour with Threeland Travel! 

1. Rotten crab noodle soup

Rotten crab vermicelli is considered one of the outstanding Central Highlands noodle dishes with a unique name. Although the dish does not have a pleasant scent like other noodle dishes, it will definitely be a special taste that you cannot forget.

A bowl of crab noodles usually has vermicelli, bamboo shoots and broth, topped with fried onions and pork skin. Eaten with this dish are braised duck eggs, raw vegetables, in addition, there are ram rolls, spring rolls, ... extremely attractive.

2. Red vermicelli

In addition to rotten crab noodles, there is also a red vermicelli dish that cannot be missed in the list of Central Highlands noodle dishes. Red vermicelli is easier to enjoy because there is no strange smell, the taste is also delicious, so it is very popular with tourists.

The name of red vermicelli comes from the color of the noodles. The reason is that people here use more cashews to cook the broth, both increasing the delicious flavor of the dish and creating a very eye-catching and impressive color. At first glance, this noodle dish looks like vermicelli, but there are quite a few differences.

Red vermicelli is attractive with broth cooked from bones, crab meat, minced pork belly marinated with spices and even crab bricks. When eating, you will feel the delicious taste of this special noodle dish. To cook this dish, people have to use Dak Lak standard red vermicelli, a type of vermicelli with large fibers that look like banh can. However, the noodles must have a certain toughness, not friable or broken when put in a bowl and filled with broth.

3. Kon Tum noodle soup

This is a rather special dish that is modified from Binh Dinh shrimp vermicelli. Ingredients for making Kon Tum water vermicelli usually include fresh shrimp, rice vermicelli, eggs, bean sprouts and minced beef. In particular, the noodles of this dish are often processed on the spot, so you can be assured of the quality. After bringing fresh shrimp to preliminary processing and peeling off the shell, people will pound them and then sweep them into the bowl and add other ingredients in turn, then pour the vermicelli broth into it. Do not use bone broth like other vermicelli dishes, this noodle dish is made from vermicelli broth, then added spices to increase the deliciousness of the dish.