Cassava-leaf soup Canh lá mì
Young cassava leaves pounded in a stone mortar and simmered with bitter eggplant, eaten hot with rice and grilled dried fish. The thick soup starts gently bitter, with chili heat and the richness of pork or dried fish, then turns nutty.
Food tours Cassava-leaf soup Search a food tour or a cooking class for this dish.
Search on KlookFromA Jrai, Ba Na, Xơ Đăng, and Ê Đê soup, one of the dishes Kon Tum city put forward at its 2023 food festival
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Taste
Gently bitter at first, then chili heat, the richness of pork or dried fish, and a nutty finish.
How to enjoy it
The tender tip leaves are stripped, pounded, and squeezed, then simmered with cà đắng. Cooks may add shrimp, stream fish, dried fish, pork belly, chicken giblets, or male papaya flowers. Eat it hot with white rice and grilled dried fish.
Where to try it
Around Kon Tum and across the Central Highlands.