Central Highlands cuisine Vietnam is no longer a hidden gem; it is a global destination for foodies seeking a break from urban fusion. In 2026, the culinary map of Southeast Asia has shifted its focus toward the raw, authentic, and soul-stirring flavors of the Tay Nguyen region.Defined by the wild herbs of the forest, the smoky aroma of open-fire cooking, and the bold spices of ethnic minority groups like the Ede, Ba Na, and Gia Rai, this region offers a sensory experience unlike any other.
Overview of Central Highlands Cuisine Vietnam
The Cuisines of Vietnam Central Highlands (Tay Nguyen) are a stark departure from the balance of the North or the sweetness of the South. Here, the flavors are bold, smoky, and “wild.” The geography—an arid yet fertile plateau—dictates the ingredients: mountain pepper, wild eggplant, bitter forest leaves, and free-range livestock.
Besides the food of Central Highlands Cuisine Vietnam, North Vietnam also has a lot of adrenaline activities such as trekking, hiking, canyoning, caving,…
In 2026, the culinary identity of this region is defined by three pillars:
- Foraging Culture: A reliance on the “gifts of the forest,” such as bamboo shoots, la nep (fern leaves), and medicinal herbs.
- The Charcoal Flame: Almost all iconic food in the Central Highlands involves open-fire grilling, which infuses meat with a distinct smoky aroma.
- Communal Fermentation: From the potent Ruou Can (tube wine) to fermented soybean pastes, fermentation is used to preserve the harvest and create deep umami flavors.
The Iconic Food in Central Highlands: Top 7 Must-Try Dishes
If you are embarking on a culinary tour of the Highlands in 2026, these seven dishes represent the pinnacle of the local flavor profile.
1. Com Lam (Bamboo-Tube Rice)
Perhaps the most famous Central Highlands cuisine Vietnam staple. Glutinous rice is mixed with ginger and coconut water, then packed into young bamboo tubes and roasted over hot coals. The bamboo’s inner membrane wraps the rice in a fragrant, thin film, creating a sweet, nutty flavor that is perfect when dipped in sesame salt.
2. Ga Nuong Ban Don (Don Village Grilled Chicken)
In the village of Don (Dak Lak), chickens are raised entirely on forest insects and grains. The meat is marinated with crushed lemongrass, wild honey, and chili before being clamped in bamboo and grilled. It is the gold standard for Central Vietnamese Food in the mountains.
3. Pho Kho Gia Lai (Dry Pho)
Unlike the soupy Pho of Hanoi, this Gia Lai specialty is served in two bowls. One bowl contains thin, chewy noodles mixed with minced pork and fried shallots; the second bowl is a rich beef broth with rare beef or meatballs. You customize the “dry” bowl with a thick, fermented black bean sauce.
4. Goi La (Kon Tum Leaf Salad)
This isn’t your average salad. It features over 40 types of forest leaves, many with medicinal properties. You use the leaves to wrap boiled pork, shrimp, and pork skin, dipping the “funnel” into a warm, creamy sauce made from fermented rice malt and eggs.
5. Bun Do (Red Noodle Soup)
A vibrant street food in Dak Lak. The noodles are dyed a rich orange-red using cashew oil and annatto seeds. The broth is savory, topped with crab roe, quail eggs, and fresh water-spinach, reflecting the rustic simplicity of Highland life.
6. Heo Ray Nuong (Highland Roasted Wild Boar)
“Heo ray” are small, free-roaming pigs. Their meat is lean and the skin is incredibly crunchy when roasted. Often marinated with mac khen (forest pepper), this dish is the centerpiece of Highland festivals.
7. Ruou Can (Tube Wine)
While technically a beverage, Ruou Can is an essential part of the meal. Made from fermented sticky rice and forest roots, it is served in a large ceramic jar. Guests use long bamboo straws to drink together, a symbol of Highland hospitality.
Top 10 Restaurants of Central Vietnamese Food
Finding authentic food in Central Highlands is about more than just a meal; it’s an exploration of the ethnic heritage and rugged landscapes of the Tay Nguyen region. In 2026, the dining scene has evolved to offer both rustic village experiences and sophisticated farm-to-table concepts.
Here are 10 exceptional restaurants to experience the best Central Highlands cuisine Vietnam and Central Vietnamese Food:
1. Arul House (Buon Ma Thuot)
Located in a stunning traditional Ede longhouse, this is the premier destination for Cuisines of Vietnam Central Highlands. It is famous for its “hill chicken” grilled over charcoal and served with sticky rice in bamboo.
- Address: 17-19 Akŏ Dhông, Buon Ma Thuot, Dak Lak.
2. Goc Ha Thanh (Dalat)
A beloved institution that bridges the gap between home cooking and restaurant quality. It is widely praised for its coconut chicken curry and fresh spring rolls, utilizing Dalat’s famous high-altitude produce.
- Address: 53 Truong Cong Dinh, Ward 1, Dalat, Lam Dong.
3. Eva Cafe (Kon Tum)
More than just a cafe, Eva is a cultural hub. The owner is a local expert who serves authentic Highland specialties, including the iconic Goi La (Forest Leaf Salad) and premium Highland-grown coffee.
- Address: 5 Phan Chu Trinh, Kon Tum City.
4. Pho Hong (Pleiku)
If you want to try the most famous Central Vietnamese Food variation in the Highlands, this is the place for Pho Kho (Dry Pho). It is served in two bowls—one for the chewy noodles and one for the savory broth.
- Address: 22 Nguyen Van Troi, Pleiku, Gia Lai.
5. Indochine Coffee & Restaurant (Kon Tum)
An architectural masterpiece made entirely of bamboo. While the coffee is world-class, the restaurant serves refined versions of local river fish and wild forest vegetables.
- Address: 12 Bach Dang, Quyet Thang, Kon Tum.
6. O Bun Cha (Buon Ma Thuot)
A “Fodor’s Choice” restaurant that brings a Highland twist to classic grilled pork dishes. It is celebrated for its pleasant decor and refreshing Tra Ngo (iced corn tea).
- Address: 67 Hai Ba Trung, Buon Ma Thuot, Dak Lak.
7. Chu Quan (Dalat)
A bustling BBQ spot perfect for cold Dalat nights. It offers a “hands-on” experience where you grill local meats and marinated forest mushrooms over small tabletop stoves.
- Address: 3 Phạm Ngũ Lão, Ward 3, Dalat, Lam Dong.
8. Nha Rong Restaurant (Kon Tum)
Set near the Dak Bla River, this restaurant specializes in communal dining. It is the best place to try Ruou Can (tube wine) alongside wild boar and “Cheo” herb-infused salts.
- Address: Near Dak Bla Bridge, Kon Tum City.
9. Tam 09 (Dalat)
For adventurous eaters, Tam 09 offers the “wilder” side of food in Central Highlands, including forest-style curries, fried frog with lemongrass, and exotic mountain vegetables.
- Address: 07 Nguyen Luong Bang, Dalat, Lam Dong.
10. Rung Thong Farm & Bistro (Dalat)
The leader of the 2026 “Farm-to-Table” movement. This bistro allows you to dine in the middle of a pine forest, with a menu featuring organic ingredients harvested directly from their Highland farm.
- Address: Mimosa Pass, Ward 10, Dalat, Lam Dong.
In Conclusion
Central Highlands cuisine Vietnam in 2026 offers a refreshing contrast to the globalized food scenes of the big cities. It is a cuisine that respects the seasons, the forest, and the ancient wisdom of the people who live there. Whether you are cracking open a tube of Com Lam or sharing a jar of Ruou Can, the food in Central Highlands provides a deep, flavorful connection to the heart of Vietnam.
FAQs
1. Is Central Highlands food very spicy?
It can be. The use of fresh green chilies and mountain pepper is common. If you prefer milder food, look for dishes like Com Lam or Ga Nuong, which focus more on aroma than heat.
2. What makes “Highland Coffee” different in 2026?
Buon Ma Thuot is the coffee capital. In 2026, there is a major shift toward “Fine Robusta” and “Specialty Arabica,” moving away from instant coffee to high-quality, sustainable brews.
3. Are there vegetarian options in the Highlands?
Dalat is excellent for vegetarians due to its massive vegetable production. In other Highland areas, you can enjoy Com Lam, various mushroom dishes, and the famous Goi La (without the meat).
4. How do I eat Pho Kho Gia Lai correctly?
Add the soy-bean sauce and herbs to the dry noodle bowl, mix it well, and take a bite. Then, follow it with a spoonful of the hot broth from the second bowl to cleanse the palate.
