Top 12 Unmissable Dishes in Dalat

For who knows how long, grilled rice paper has emerged and infiltrated into the lives of many regions in Vietnam, even being favored by many. This grilled rice paper dish has become so famous because it is easy to eat, has diverse and delicious flavors. Especially now, this grilled rice paper dish is not only famous in Vietnam but also loved by foreigners or foreign tourists when they come here. The most typical evidence is the video clip introducing Dalat grilled rice paper that was recorded by EBS Korea with endless praises.

The ingredients contribute to the dish, although simple and easy to find, are very diverse in components and flavors. Firstly, the piece of rice paper will be spread with a little fragrant golden fried shallot oil. Then the cake will be put on the hot crispy charcoal grill. During the grilling process, the seller will add green onion and beaten eggs, then mix all on the rice paper. When the egg and onion start to cook and become fragrant, the seller continues to add other ingredients onto the cake. These ingredients typically include finely chopped sausage, shredded pork skin, dried shredded pork, shredded chicken, minced meat... not only making the surface of the cake full of attractive colors but also significantly enhancing the flavor of the cake.

Grilled nem from Dalat emerges as a promising candidate in the list of delicious dishes. Characteristic to be tried in the dreamy, romantic land. Renowned for its dipping sauce prepared in a unique style. Fresh vegetables accompanied by the meticulousness in nem wrapping, grilling nem over charcoal... Nem grilling spots in Dalat all have their own secret to creating their own style, their own distinctive characteristics. This enticing dish, however, if you are not in the 'industry' or 'not a foodie,' you will perceive its flavor to be somewhat similar.

Nem is wrapped from minced pork (similar to sausage), but different in the way it's made. After marinating with spices, the nem will be wrapped tightly and grilled on charcoal (wood charcoal). Usually, the areas where the spices are marinated and the nem is wrapped have signs saying 'no admission, no entry.' So no one knows the exact recipe to make this nem. But I've 'peeked' and also asked around to find out that to have a good nem, it must be wrapped by hand, using lean pork, along with a little fat. In addition, the dipping sauce is prepared according to a traditional recipe. Almost any grilled nem spot in Dalat must have rice paper, dew-drenched, along with lettuce, coriander, mint, chili, garlic, cucumber, carrots, pickled radish, pickled onions, satay chili.

Not only does Dalat boast a cool climate, poetic scenery, and gentle people, but it's also famous for its refreshing and simple dishes. Among the delicious dishes that travelers cannot miss when visiting this city of thousands of flowers, perhaps the chicken heart-infused steamed rice pancake is mentioned the most. In the slightly cold weather of Dalat, enjoying a plate of steamed rice pancake with flavorful chicken heart alongside a hot soup or a cup of ginger tea is simply wonderful. Chicken heart-infused steamed rice pancake is not just a pancake eaten alone with chicken heart but a combination of minced pork and shredded chicken meat mixed together. Depending on preference, diners can order mixed dishes or shredded chicken or pork heart separately.

In a bowl of mixed steamed rice pancake, there are steamed rice pancakes, shredded chicken meat and chicken heart, basil leaves, onions, young chicken eggs, mixed chilies. Everything blends together beautifully and looks very refreshing and appealing. When eating, you will feel the fresh aroma of the steamed rice pancake, the sweetness from the piece of chicken heart, mixed with the balanced sweet and sour dipping sauce, a bit of spiciness from the chili, and the strong fragrance from the herbs. If in the past, chicken heart-infused steamed rice pancakes were only served for breakfast or light afternoon meals, they are now sold from early morning until late at night to serve tourists. Not only attracting tourists, but chicken heart-infused steamed rice pancakes are also a favorite dish that locals never get tired of in Dalat. If you have the opportunity to visit the city of thousands of flowers, don't miss the chance to enjoy this delicious dish.

Strawberry is the 'queen' of fruits in Dalat. The juicy red strawberries, cool and sweet, have captivated many travelers when they come here. It's from this characteristic flavor that Dalat's strawberry ice cream becomes a street food that you must try when in Dalat. This street food is not called 'strawberry ice cream' as usual but called 'strawberry ice cream.' It's an affectionate term coined by many diners after enjoying and creating a unique name that cannot be confused with anywhere else. Moreover, Dalat's strawberry ice cream carries the flavor of the mountainous streets, the sweetness, and freshness bestowed by nature in this place that is hard to find anywhere else in Vietnam.

Because Dalat's strawberry ice cream is made from carefully selected fresh strawberries from the orchard. The selection of strawberries is extremely important because if the strawberries are not ripe red, the strawberry ice cream batches will not achieve the desired deliciousness. Once the fresh strawberries have been selected, they are washed, ground into a puree with milk and sugar, sometimes with a little honey, and left to freeze, stirring the mixture every 45 minutes until it becomes a soft, smooth ice cream. The most invested step is the flour stirring stage. Because if not stirred properly, the ice cream will not achieve the fluffy texture and smooth glossiness that catches the eye.

Sausage bread is a quick and suitable dish for all ages, originating from the distant China. When mentioning sausage bread, diners may think of minced meat balls, served with bread. However, the sausage bread in Dalat is elaborately and meticulously prepared, even though it is a sidewalk dish. As the name suggests, sausage bread is simply a bowl of quite clear broth with a little lard foam for a refreshing feeling, a few strands of green onions to enhance the appearance. Prominent in the bowl are two small, cute sausage balls, a piece of peeled banana leaf-wrapped sausage cut in half combined with a few pieces of pigskin, creating an indescribably delicious sensation.

This hot and spicy bowl, eaten with freshly baked crispy bread on a chilly Dalat day, is incomparable to any other breakfast dish. Unlike other places where sausage is usually put inside the bread. Sausage bread has the sausage and bread served separately. When eating, people often cut the bread into small pieces, dip them in the sausage broth, add a little chili paste to create a spicy flavor. Enjoying this dish while it's still hot on a chilly morning in Dalat will cleanse your soul and make you feel more relaxed than ever.

Dalat Wine is the pride of the people of this cold misty land of Dalat. This delicious and nutritious wine is produced from various Dalat wine-making villages. Normally, wine is a light alcoholic beverage extracted from fresh fruits, commonly grapes, plums... but Dalat wine is made from mulberries. Mulberry trees for wine are different from those usually planted to feed silkworms. Instead of having few leaves, this type of mulberry bears many fruits, dark and twisted like tiny grape clusters. Mulberry wine is only suitable for cultivation in cold climates, and Dalat is naturally the place to nurture it.

Until the late 1990s, there was no domestic producer of Wine in Vietnam producing authentic European-standard Wine. Domestic wine products were mainly imported from European countries, with the Bordeaux Wine brand from France being widely known and used. Those memorable first Wine products were bottled and named by combining the word VANG with the name of the land that produced it, which is DALAT. Dalat Wine was officially introduced to the Vietnamese market at the end of 1999, and the Dalat Wine brand was officially born since then.

Artichoke Soup with Pork Knuckle is a fusion of pure sweetness from pork knuckle blending with the natural sweet aroma of fresh artichoke. The pork knuckle is simmered until tender, satisfyingly chewy, each bite filling the mouth, complemented by a piece of soft, cooked artichoke. When these two seemingly unrelated ingredients meld together, it's only then that the diner realizes the pinnacle of Dalat cuisine. The artichoke soup is served hot, accompanied by spicy fish sauce. The sweet, clear broth, the tender, fatty pork knuckle, all intact, only enhance the dish's appeal to many diners. With its sweetness, cooling properties, and heat-relieving effects, artichoke soup is ideal for savoring on hot summer days.

The distinct taste of Dalat is unmistakable: Spicy, intense, and smoky, pleasing to diners' palates. Dalat cuisine, like its people, is both elegant and warm, in the midst of a peaceful life rhythm, creating a gentle, charming Dalat, hiding the fierce wilderness within. Artichoke soup is ubiquitous, but it's not the same as in the highland city, perhaps due to the lack of fresh, delicious artichokes, different seasoning methods, or sometimes just missing a bit of Dalat's beloved atmosphere. Artichoke soup with pork knuckle is a dish to try when visiting Dalat; you'll experience the distinctive flavor like the city's dreamy ambiance when enjoying this dish, unlike anywhere else.

Travelers often hear about dishes like meat rolls or shrimp rolls. Therefore, Dalat corn rolls bring a fresh curiosity to many diners. 'Corn,' or also known as 'maize,' is the main ingredient that gives this dish its unique flavor. Dalat corn rolls have the sweet aroma and creamy richness of corn, the bold flavor of mixed spices, intertwined with the subtle spiciness of pepper, the fragrance of purple onions, and the crispy texture of the rolled corn husk. Dalat corn sausage rolls not only taste delicious but also require meticulous preparation. Corn is finely ground, marinated with spices like purple onions, pepper, salt, mixed with finely ground pork.

Thin rice paper wraps the minced corn inside, then deep-fried in hot oil until golden brown. The accompanying dipping sauce, made from finely ground peanuts, pairs perfectly with a plate of fresh vegetables. All together create an irresistibly delicious and unforgettable taste of Dalat corn rolls. Because of its delicacy, Dalat corn sausage rolls are considered a specialty of the mountainous city. Remember to seek out corn rolls when visiting Dalat. The taste will be unforgettable for you!

For locals and travelers familiar with Da Lat, clear noodle soup is a staple. However, Xuân An clear noodle soup stands out with its translucent, easy-to-eat noodles. Unlike other establishments that use crab or pork, Mrs. Quyt's clear noodle soup is served with fish cake. Despite this, the fishy taste is difficult to discern amidst the dominance of scallions, pepper, and coriander. Here, the soup is not accompanied by chili paste but instead pairs with spicy pickled chili fish sauce.

In the cool atmosphere of Da Lat, a bowl of clear noodle soup with fish cake emits a tantalizing smoke, garnished with golden fish cakes, finely chopped scallions, and thinly sliced onions. Adding a squeeze of lime and a dash of chili fish sauce enhances the experience. Not only visually appealing, but the handmade noodles are also satisfyingly soft and chewy. The rich broth, crispy and smooth fish cakes are enough to win over even the most discerning palate. Enjoying a steaming bowl of clear noodle soup amidst the chilly weather of Da Lat is truly enticing.

Crunchy Delight is the colloquial name given by street vendors for the way they arrange the ingredients and spices on a plate before selling to customers. This dish consists of shredded papaya, dried beef, and a sweet and sour fish sauce dressing. Green papaya is selected, peeled to reveal the sap, thoroughly washed and dried before being thinly shredded into long strands. It's essential to choose unripe papaya for its crisp texture, as ripe ones tend to be soft and less appealing. Beef, liver, and lung are simmered with five-spice seasoning until dry, then diced or shredded. The fish sauce dressing is skillfully blended according to a secret recipe, offering a well-rounded flavor. Chilies, before being made into a dipping sauce, must be prepared by selecting ripe ones, crushing them into a paste, then stir-frying them over heat to achieve a beautiful color.

Place the shredded papaya at the bottom, followed by the beef, add a few sprigs of basil for aroma, and pour the sweet and sour fish sauce dressing over the top. Mix well to absorb the flavors, then enjoy. The crispness of the papaya, the chewiness of the dried beef, the sweet and salty flavor of the dipping sauce, and the spicy heat of Da Lat chilies make the crunchy delight irresistibly delicious. Traditional crunchy delight typically consists of green papaya, dried beef, and sweet and sour fish sauce with a touch of basil. However, nowadays, peanuts and shrimp crackers are often added to enhance the allure. When eating crunchy delight, it's best to mix it thoroughly and let it sit for a few minutes to allow the flavors to fully infuse into each strand of papaya and piece of dried beef.

Plums are trees native to temperate regions, so when introduced to Vietnam, they thrive mainly in areas with cool climates all year round. Plums have been present in Dalat (Lam Dong) for a long time, where locals used to harvest ripe plums to sell, make jam, or dry. However, in recent decades, people have started harvesting plums when they are just ripening, transitioning from green to a pale yellow color, to air-dry them until they become crispy. Layer by layer, plums are packed tightly into bags, left for about 7 - 10 days until they lose moisture, becoming crispy and sweet. Thus, the people of Dalat have a new specialty with a very rustic yet irresistibly attractive name - crispy highland plums.

Today, crispy plums are one of the main specialties of Dalat, embraced by Vietnamese consumers, who consider them an essential gift when visiting this land. Once tasted, one will crave for more and forever remember the delicious aroma of plums. There are two main types: flat-headed plums and egg-laying plums. Although they have different characteristics, they share a similar flavor. The heavens not only favored Dalat with a special climate but also bestowed upon this land marvelous produce. Without meticulous care, without selective planting sites, without fear of wind or rain, plum trees grow naturally as if it were their destiny. Despite being interspersed with other crops, every year from July to November, plums flood every corner of the city's markets, large and small.