Top 10 Must-Try Dishes in Gia Lai

Can Wine is a distinctive beverage that holds a special place in the daily life of the ethnic people of Gia Lai, becoming a cultural hallmark of the locals.

The ingredients to make a good can wine include:

• Yeast: made from various forest leaves with essential oils.
• Rice wine: fermented from common grains like corn, wheat, sticky rice, or brown rice.

After preparing the ingredients, everything is placed in a can for fermentation. It takes about 100 days to be ready for consumption, but the longer it ferments, the better and more precious the wine becomes. Though it may seem simple, it is actually a meticulous and elaborate process, as even a slight negligence can result in bland, sour, or overly spicy wine, losing the distinctive flavor.

Making can wine is already a challenging task, and enjoying it is no less intricate, encapsulating the cultural essence of the local ethnic people. Drinking can wine is not as straightforward as regular wine; it must be consumed using a can made of bamboo or a one-meter-long hollowed-out tube. Everyone gathers around the can, and each person drinks from the same single tube. According to tradition, the host opens the can, offers prayers to Giang (the local deity according to the Central Highlands culture) for health and luck, and then passes the tube to the guests. Drinking can wine also symbolizes unity and solidarity.

Perhaps, to fully appreciate the taste of can wine, one must be in an environment that reflects the culture of the Gia Lai ethnic people, such as a Rong House or a festive space, dancing together around a lively fire to truly sense the richness of the wine.

This is an incredibly unique dish, especially for its distinctive aroma. Many people claim that even standing several kilometers away, they can still smell it. If you're not accustomed, you might find it a bit intimidating. However, not a few have fallen in love with the fermented crab vermicelli exclaiming, 'Smells strange, but tastes amazing.'

Field crabs are the main ingredient, and the chef carefully selects the firm ones. They are cleaned and then cooked with fermented crab sauce. This type of crab sauce is naturally fermented, emitting a quite intense aroma that might make some hesitant on their first encounter. Yet, for those who have experienced the unique dishes of the Central Highlands, this rotten crab vermicelli holds an irresistible allure.

If you happen to visit Gia Lai during the rainy season, the rotten crab vermicelli becomes even more aromatic and delicious. This type of vermicelli has a distinct and robust flavor, making it selective for those who dare to try. However, after experiencing it once, people often nod in approval, marveling at the incredible taste of the dish.

The salty taste of the crab sauce, the spiciness of chili, the aroma of various herbs, the crispiness of shrimp crackers, and the richness of pork skin all come together in a bowl of fermented crab vermicelli, creating a symphony of aroma and flavor.

When it comes to double bowl pho, this is perhaps the most famous dish in the mountainous town. It's called so because the pho noodles and the broth are served in two completely separate bowls. Diners take a bite of the pho and then sip the broth afterward.

The main ingredients used for double bowl pho are beef and chicken, and other essential ingredients to create a flavorful bowl of pho include dried shallots, raw vegetables, and peanuts.

This unique dish is creatively adapted in various ways by different cooks. However, most versions include shredded chicken, finely minced pork, and crispy golden-brown shallots. The broth is made from boiling chicken and beef. When enjoying it, tourists can customize and mix spices according to their preferences, then pair it with fresh vegetables such as lettuce, bean sprouts, basil, and a special black soy sauce from the locals.

Fun fact: double bowl pho became one of the ten Vietnamese specialties officially recognized as an Asian culinary record in August 2012.

Venturing into the land of Gia Lai amidst the vast mountains, where majestic nature brings a sense of freshness and vitality. Forest leaf hotpot is a special gift bestowed upon the people by the local nature. Forest leaf hotpot – a delicious Gia Lai specialty not only carries the rustic, genuine taste of the homeland but is also a must-try Gia Lai delicacy for any traveler.

Each type of leaf is carefully selected, and the most important thing is that they are non-toxic and do not react with each other. Forest leaf hotpot is the culmination of the millennia-old experience of the indigenous people. Each leaf contains special nutrients that are beneficial to health. Along with the leaves, seasoned meat and crispy rice paper rolls are wrapped in the leaves, the spicy and pungent taste of fresh leaves combined with the rich flavor of seasoned meat and the dryness of rice paper rolls create a unique sensation.

When enjoying forest leaf hotpot, don't forget to savor it with seasoned meat and crispy rice paper rolls by wrapping them in the forest leaves. The spicy, pungent, and rich taste will bring a wonderfully fresh and exotic experience to the diner. So, if you have the opportunity to visit this place, don't forget to indulge in this enticing hotpot!

Indulge in the essence of Central Highlands with the iconic fire-grilled chicken. The golden-brown, evenly cooked chicken, infused with the aroma of lemongrass, lemongrass leaves, and more, is sure to captivate even the most discerning diners.

Creating delectable fire-grilled chicken is no simple task. The chosen chicken must be young, free-range, and weigh only up to 1kg to ensure the sweetest meat. After marinating with all the spices, the chicken is grilled over charcoal, skillfully turned by hand. After approximately 30 minutes, you can relish a plate of perfectly grilled chicken.

Often, this type of chicken doesn't require additional seasoning; grilling it directly offers a tantalizing experience. When savoring, don't forget to dip it in a mixture of salt, lemongrass, and wild green chili sauce, paired with can wine or Amakong liquor to enhance the distinctive flavor. Particularly unique is the practice of dipping it with crushed é leaves and a bit of salt, elevating the taste to extraordinary heights.

An important tip in grilling chicken is to rotate it evenly until it attains a golden, glossy appearance with a fragrant aroma. Especially when hungry, fire-grilled chicken will leave travelers craving for an immediate feast.

Bitter Melon Leaves Sautéed with Young Tamarind is a delightful local specialty from Gia Lai that every traveler should give a try. Slightly bitter young tamarind leaves stir-fried with crispy and fragrant bitter melon create a uniquely enticing flavor for this dish.

To prepare this delicacy, chefs use young tamarind leaves, washed and drained, then crushed into a smooth paste. The bitter melon is cleaned, deseeded, and halved. Additionally, green chili, either sliced or whole, is added for spice. The mixture is then stir-fried with added spices, seasoned to perfection, and ready to be savored.

We consume yogurt for its digestive benefits and contribution to maintaining the freshness of our skin. Typically, the yogurt we eat has a subtly sweet, refreshing taste, and it's rare for anyone to have tasted salty yogurt.

In Gia Lai, there is a unique yogurt dish that has become a local specialty – Yogurt Dipped in Salt. The allure of this dish is truly remarkable as it has become a favorite delicacy for many.

Yogurt Dipped in Salt in Pleiku stands out from other places due to the harmonious blend of the sourness of yogurt, the rich aroma, creaminess of coconut, and the saltiness. Not only does it serve as a cooling treat, but Yogurt Dipped in Salt in Gia Lai is also very affordable. Therefore, travelers who do not savor this unique snack will truly miss out.

If you want to savor the authentic Xin Dat hotpot in the Lao style, then head straight to Gia Lai. Xin Dat hotpot has become a beloved local specialty in Gia Lai, especially favored by discerning tourists. The unique feature of Xin Dat hotpot is that you can enjoy both grilled and hotpot dishes simultaneously without the need for separate stoves or pots.

This dish is a combination of hotpot broth, grilled meats, and seafood. The ingredients for this dish must be exceptionally fresh and carefully selected to win over diners from far and wide. The meat is grilled on top while the hotpot is placed below, allowing the sweet flavor of the grilled items to blend into the hotpot broth. You can dip vegetables, relishing the rich and flavorful broth that is unparalleled. Those who indulge in Xin Dat hotpot will experience the delight of enjoying both delicious dishes simultaneously without any sense of monotony. The ingredients in this hotpot are diverse, including beef, squid, goat udder, octopus, vegetables, noodles, eggs, and more.

The hotpot broth comes in two varieties: bone broth and Thai hotpot, providing customers with easy choices. Nothing beats gathering with loved ones, friends, and relishing this Xin Dat hotpot in the cool weather. Just catching a whiff of its aroma is enough to make you crave for it!

Grilled Snakehead Fish is a Gia Lai delicacy that no tourist should miss. Almost everyone who visits or returns from Gia Lai praises the grilled snakehead fish in this province.

Snakehead fish usually spawns in the 11th and 12th lunar months. They are distributed around the Ba and Ayun rivers in the southern part of Gia Lai. This fish species lives around rocky streams with strong currents. The flesh of snakehead fish is firm, chewy, with a rich and delicious flavor that is unmatched anywhere else. Locals living at the foot of the To Na Pass reveal that the best time to enjoy snakehead fish is in the 8th and 9th lunar months when the fish swim upstream against the strong current. During this time, the fish meat becomes even firmer and more delicious.

When eating snakehead fish, you cannot miss the aromatic fresh herbs and rice paper. At that moment, you will experience the sweet taste intertwined with the spicy and rich flavors that are truly unforgettable.

When you visit the mountainous provinces, highland areas, and the villages of the Ede people in Gia Lai, you cannot miss the delicious bamboo-tube rice. Bamboo-tube rice is a Gia Lai specialty that pairs perfectly with grilled snakehead fish. Gia Lai's bamboo-tube rice carries the delicious aroma of rice grown on the hills and the refreshing scent of natural bamboo.

To make authentic and delicious bamboo-tube rice, the people of Gia Lai use fresh bamboo tubes with one end sealed. They fill the bamboo tube with soaked sticky rice, add water, tightly seal it with dong leaves, and then place it on the fire. When the fire is smoldering, the bamboo-tube rice will be cooked, but the cook must be skillful to produce a delicious batch.

When the bamboo-tube rice is cooked, it will be beautifully presented. It's best to eat it while still warm. Separate the bamboo tube into sections, break the rice, and dip it in salt, lemongrass, and wild chili. Many locals also recommend enjoying bamboo-tube rice with grilled snakehead fish. This combination enhances the flavor of the bamboo-tube rice manifold.