“Gỏi lá” - a special dish in Kon Tum - Kinh nghiệm du lịch Kon Tum

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“Gỏi lá” - a special dish in Kon Tum

Goi La "Gỏi lá" is a specialty that tourists can not miss if they have chance to set their foot in this land, Kon Tum - north pole of Tay Nguyen (Tây Nguyên)

"Goi la "

"Goi la " came into being in Kon Tum town about 15 years ago. A standard "Goi la " must consist of 40 to 50 kinds of leave including: paederia scandens, Polyscias fruticosa, Ficus racemosa, Brassica campestris, Perilla, Garcinia oblongifolia, Hong ngoc, Oxalidaceae, Psidium guajava, Phyllanthus acidus, Mangifera, and other herbal species such as: onion, lamiaceae, Ocimum basilicum Labitae, etc. Among these leaves, there are three must-have types of leaves: paederia scandens, Polyscias fruticosa, and Ficus racemosa which both give flavor and function as wrapping material in rolls. It is tougher to find these leaves in sunny season, only about 15-20 types of leave. As a result, you should reserve this specialty in order to enjoy the best since it takes time to be well-prepared.

“Gỏi lá” should be had with special paste

"Goi la " should be had with special paste

"Goi la " implies an interesting cooking and enjoying method. Laying on the table is a "forest of leaves" with a big bowl of mixture which is made of wort, crushed shrimp, minced pork, egg-shrimp paste, and fermented steamed rice. This mixture is then cooked into saffron paste. Wort should be made of newly-brewed glutinous rice. Shrimp should neither too big nor too small; dry shrimp can be used instead of fresh one. Pork (half fat half lean) is minced. Cook must be able to sense the flavor to take the pot out of fire. Pot cover is to be closed tightly as soon as aroma of the pot is coming out. Every time, this paste is ladled out, it should be executed as fast as possible and then immediately cover the pot. This paste smells so strange. Smell is either like a brine-cooked or boiled shrimp. So the smell of pork. Egg smells like to be either fried or boiled. All are mixed with aroma of fermented steamed rice to make a really special flavor that only this dish has.

In order to enjoy this specialty, leaves are funnel-shaped rolled up to contain other leaves and spices accordingly. Particularly, each time of rolling with different kinds of leave (50 kinds), you may find typically different tastes and flavor such as: sour, chilly, bitter, tasty, fat, aromatic, etc which are so much strange. "Goi la " will be much better if it is had with a special kind of wine which is brewed with polyscias fruticosa's roots. Aroma of the wine seems to moderate all kinds of young leaves.

Source: simplevietnam.com

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