Cuisine handed down from the King and Queen of Hue City is something every visitor should experience.
The secret recipes are now available for guests to try!
The pomp and elegance of the royal banquet during festivals, which included dance, song, and fanfare, have been handed down to the new generation.
Ancient flavors can be found on all corners of Hue.
Some recipes have been created by famous chefs, others by skillful mothers and industrious young girls. Under the lines of tress leading from the heart of the city towards Thien Mu pagoda and Emperor Ming Mang’s tomb, alongside the Perfume River, we can find fresh food cocked in delicious Hue style.
The beef noodle soup in Hue is different from other areas, with its pungent flavor, and greasy and delicious broth. “Nem lui” or grilled meat rolls. Are grilled on charcoal, with never forget the taste once you have tried it.
Adding to the unique taste of Hue is the way food uniqueness of the way food is displayed, which speaks of the flavor and uniqueness of the cuisine. Even though it rains a lot in Hue, one can still enjoy exquisite outdoor meals on peaceful tree – shaded streets. In the north and south of Vietnam the food has been intermingled with other traditions, but in Hue the cuisine remains pure.
“Banh Beo” is a kind of dumpling with a very thin slice of tapioca, steamed with shrimp pemmican, and sprinkled with fried cracklings. Each small bowl is just enough to whet one’s appetite. So people eat bowl after bowl until a high pile of dishes teeters before them on the table, and still the craving continues.
In hue green dumplings are wrapped in leaves and steamed. Cooked with minced pork and black mushroom, this dish creates an amazing taste and smell. Along Kim Long road beside the left bank of Perfume River, visitors can also try “mem lui|” and “bun thit nuong”, or grilled meat vermicelli.
No matter whether it is summer or winter, food connoisseurs are always looking for “mem bui”, the spicy minced meat grilled over charcoal is loved by all Hue natives.
To thoroughly enjoy “nem lui” requires many kinds of fresh herbs and vegetables which are wrapped inside soft rive paper and then served a special sauce made of soya paste, four, minced pig liver, peanut oil and seasonings.
The story of Hue’s traditional sauces is long and even simple snacks require specific ingredients.
“Banh nam” rice dumplings, are served with sweetened fish sauce, and fresh chili ads kick to the sweet and sour taste. To fully enjoy “banh bot loc”, tapioca cake, it needs to be complemented with salty shrimp paste and a generous amount of chili.
If you are not originally from Hue, you might not be able to stand the spicy taste of the tiny green chili peppers grown on the mountain slopes surrounding the city.
“Banh bot loc” is very hot, but once you get used to it, it will leave a strong impression in your mind forever. Another specialty is a cake that is folded and then divided into two parts. The first id vegetarian and the second contain. The first is vegetarian and the second contains meat. Naturally, each requires special sauces to go with it.
In memory of Hue residents of the past, the present population has tradition of the Salty Rice Patty. An elegant meal that takes a whole day to prepare, each dish is an exquisite work of art. Salt is fried with lemongrass; salt is mixed minced ginger, and salt is even is cooked with a little fat and eaten.
Once you have tried these dishes, you can never forget the experience.
The story of the flavors of hue cannot be fully conveyed in a short space. Each season there is a special food to be tried. Hue sweet soup is a must – try for visitors, and includes red bean, green bean, horse – tooth bean, chickpeas, lotus seeds covered on loganberries, tapioca, and taro, to mane just a few ingredients. The small shops that sell sweet soup are an unforgettable memory for the many visitors who frequent the small lanes of Hue.
Generations of Hue residents have created special foods for every season, each of the which complements the unique and charm of Hue.
Travel tip shared by Lanh Nguyen