10 must-try specialties of Gia Lai cuisine

Gia Lai tourism has impressively secured a spot among the top 10 most searched travel keywords. Join Mytour as we uncover the 10 distinctive dishes of Gia Lai cuisine for your next trip!

Grilled chicken with Lam rice

Grilled chicken with Lam rice is one of the famous mountain specialties of Gia Lai cuisine. The chicken used for grilling is usually young free-range chicken with firm meat. The chicken is marinated carefully with garlic, shallots, lemongrass, five spices, pepper, fish sauce, salt, and honey. Forest leaves are also a crucial ingredient. The chicken is skewered onto a bamboo stick and roasted directly over glowing embers, requiring constant turning until the chicken turns a golden brown.

The glutinous rice used to make Lam rice is a variety of small, long-grain rice called ‘nương rice’. The bamboo or rattan tube used to cook the rice must be fresh, with a dark green outer layer and slender, long stalks. The rice is soaked in water for 4-6 hours, drained, and then placed into the bamboo tube. The tube is sealed at one end with banana leaves. The sticky rice tube is then roasted together with the chicken over the embers.

Stir-fried cassava leaves with bitter eggplant

Stir-fried cassava leaves with bitter eggplant is a special dish of the J'rai ethnic group. The lives of the people here are closely tied to cassava (manioc). As a result, they have created various dishes using cassava leaves, with stir-fried cassava leaves with bitter eggplant being one of the most popular. The main ingredients of this unique dish are cassava leaves, bitter eggplant, and chili. Depending on personal taste, you can add male papaya flowers, dried fish, or pork. The cassava leaves are cleaned, and the bitter eggplant and chili are drained. The cassava leaves are either hand-squeezed or pounded in a mortar. Afterward, they are gently squeezed to remove excess water. The bitter eggplant is stir-fried first, and after about two minutes, the cassava leaves and other ingredients are added.

Two-bowl pho

Two-bowl pho is a distinctive dish that cannot be missed in Gia Lai cuisine. The origin of this dry pho dish comes from the traditional dry pho noodle-making profession in Gia Lai. Using dry pho noodles, a creative version known as 'two-bowl pho' was born. The pho noodles are thin, flat, and firm, but when dipped in hot water, they become soft and chewy.

In the pho bowl, you'll find crispy pork fat, fried shallots, spring onions, stir-fried minced pork (or dry pho with beef), or shredded chicken (with dry pho with chicken). In addition to herbs like bean sprouts, basil, lettuce, and coriander, dry pho must include Gia Lai black sauce. When ordering a bowl of pho, you’ll be served two bowls at once—one containing the pho noodles, and the other containing the broth.

Durian soup with spare ribs

Durian is widely grown in the Central Highlands, including Gia Lai, due to the favorable soil and climate. Not only do the locals enjoy the ripe fruit, but they also prepare many other delicious dishes with durian. The ripe durian is peeled, and the spikes are removed. The flesh is separated from the rind and seeds. The spare ribs are chopped into small pieces, cleaned, and boiled with water. After 30 minutes of simmering the spare ribs, add the durian and season with fish sauce and salt. Simmer for another 5 minutes until the ribs are tender. When the durian blossoms, sprinkle some spring onions and coriander. This dish is a delightful example of creativity using local produce.

Bien Ho shrimp pancakes

Bien Ho T’nung is a famous tourist spot in Gia Lai, associated with the song ‘The eyes of Pleiku, Bien Ho full of dreams’. The lives of the local fishermen are deeply connected to abundant aquatic resources such as fish, shrimp, and prawns. The shrimp pancakes from Bien Ho are a result of this. The shrimp from Bien Ho are fresh, firm, and plump, especially at their peak during the summer rains. The pancakes are enjoyed with fresh herbs like Vietnamese coriander, lettuce, cucumber, mustard greens, and perilla leaves—a simple yet incredibly delicious combination.

Fermented crab noodle soup

When discussing Gia Lai cuisine, one must mention fermented crab noodle soup. To make this dish, locals typically use crabs caught in the Phu Tho fields of An Phu commune in Pleiku. The fresh crabs are de-shelled, and their bodies are crushed or ground into a paste, which is then strained for its juice. The fresh crab juice is fermented for about a day and night until it turns black and emits a strong, pungent odor.

The fermented crab juice is then gently simmered, and thinly sliced fresh bamboo shoots are added. The longer it simmers, the sweeter the bamboo becomes. A serving includes noodles, bamboo shoots, crispy pork skin, fried shallots, peanuts, and a dark, thick broth. Once accustomed to it, diners will appreciate its unique, fragrant taste. Fermented crab noodle soup is typically served with fresh herbs, shrimp crackers, sour pork, and meatballs.

Sun-dried beef with golden ants

Sun-dried beef with golden ants is a specialty that encapsulates the flavors of the Central Highlands. The beef comes from free-range cattle, marinated with lemongrass, chili, garlic, and salt. It is then sun-dried to maintain its natural tenderness and sweetness. When served, the beef is grilled over hot coals, filling the air with an enticing aroma. A key feature of this dish is the golden ant salt, made from ants living in forest trees, combined with chili, Vietnamese basil leaves, and salt, creating a distinct sour-spicy flavor.

Forest leaf hot pot

Forest leaf hot pot is a traditional specialty from Gia Lai. Surrounded by mountains and forests, Gia Lai is home to a wide variety of wild leaves. These leaves must be carefully picked to ensure they are fresh and non-toxic. The collection of wild leaves is an ancient skill passed down through generations. The hot pot features a rich broth from slow-cooked meat, combined with wild leaves, fried sour pork, and grilled meat, making it a truly delightful and stimulating dish.

Wild sour bamboo shoots

Gia Lai is renowned for its wild bamboo shoots. During the rainy season, these shoots are abundant, and the locals gather them, wash them thoroughly, and slice them thinly. The bamboo shoots are then soaked with chili, garlic, ginger, salt, and a bit of sugar. After they have absorbed the flavors and become perfectly tangy, they are ready to be enjoyed. The shoots offer a crunchy texture, with a balance of sourness and the spicy kick of chili.

Rượu cần

Rượu cần is a unique specialty not only of Gia Lai but of the entire Central Highlands. It has become a renowned drink associated with the region. The wine is brewed and cooked using fragrant, round, and plump sticky rice. The aroma is so intoxicating that even a slight whiff can make you feel lightheaded. Rượu cần is stored in traditional ceramic or porcelain jars. Unlike other types of alcohol, it is not poured into cups but drunk directly from bamboo tubes. A single jar contains several bamboo tubes, allowing multiple people to share the drink together.

According to Mytour.vn

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Reference: Mytour.vn Travel Guide