Đắk Nông Province

Sour soup made with weaver ant eggs and young ants harvested from forest trees - the ants add a natural citrusy tartness replacing tamarind, a M'nông forest delicacy eaten during ant season in the highlands

Hotpot cooked with a dozen wild forest leaves foraged by ethnic minority communities - each leaf adds a different bitter, sour, or aromatic note, eaten with pork or fish and dipped in fermented shrimp paste

Young rattan shoot soup pounded inside a bamboo tube with fish and highland spices - the shoots are slightly bitter and crunchy, a traditional M'nông dish cooked over open fire deep in the Đắk Nông forest