FechTin Go ยท Vietnam ยท Food
A platter of 40 to 60 kinds of forest leaves wrapped around shrimp and pork, dipped in a rich sticky-rice-and-egg sauce โ a botanical map of the Central Highlands on your table.
Only Kon Tum has enough wild forest leaves for this one-of-a-kind platter: fig, dinh lang, loc vung and more, folded into a cone with shrimp, pork belly and green peppercorns, then drizzled with a thick sauce fermented from sticky rice and egg. To eat goi la is to taste the whole great forest.
Flavour: Astringent, earthy forest leaves with rich sticky-rice sauce