Hue food is a must when you visit Hue City – the former the capital of Vietnam. Perhaps more than any other place in Vietnam, It is so easy to find and eat like a king here, but to experience and understand the meaning of the flavors of Hue behind the Food, we need to turn back hands of time a bit. Hue is affectionately known as the Imperial City of Vietnam (1802 – 1945). As the imperial city, Hue takes reign to some of the more delectable dishes throughout Vietnam dating back to the culinary cravings of Nguyen feudal Dynasty, emperors and their wives and hundreds of concubines.
This popular Vietnamese soup contains rice vermicelli and is greatly admired for its unique balance of spices and flavours. The broth is from cooking beef bones for a long period of time as well as a variety of different spices including lemongrass. A typical version of Hue beef noodle must include pork, roast beef, pig’s blood, Vietnamese salami, Hue’s style salami, shrimp sauce and chopped lettuce. Served with lime wedges, bean sprouts and mint.
Locally named “Vả trộn”, this typical Hue food gives way to the local’s creativity in cooking. This peculiar fruit is bell-shaped with a flat and wide bottom and pointed at the top. Filled with white meat and green skin, this fig is served at family gatherings or weddings. Choose a big fig with lots of meat, so when it is boiled, drained and cut into fine pieces; it goes deliciously with carrots, mushrooms and onions. At times, this salad is also served with prawns and/or shredded pork. Just before serving, top it off with some golden brown fried slices of garlic and roasted sesame.
This is a popular cold Vietnamese rice noodle dish, topped with tasty grilled pork, fresh herbs such as basil and mint, a fresh garden salad, bean sprouts and deep-fried spring rolls. Pour the famous fish sauce and pickled carrots over the noodles and top off it with some peanuts for a little bit of crunch. In the North, this dish is called Bun Cha and instead of pouring the fish sauce over the noodles, one would dip the noodles into the sauce before eating.
Instead of using skewers, this kebab-like dish combines lemongrass sticks and marinated pork giving it a one-of-a-kind flavor. When eaten with the special paste made up of finely chopped shallots, garlic and topped with peanuts, this combination infuses the pork with an unforgettable lemongrass flavour.
With its translation meaning “happy cake”, a bite of Banh Khoai truly makes all food lovers’ heart melt. This delicious bright yellow Vietnamese crepe is made of rice flour fried until crispy, with pork meat, egg, and shrimp to eat together with fresh lettuce leaves, herbs and special hoisin dipping sauce. Who would have thought a simple cake such as Banh Khoai is so tasty and will leave you wanting more!
Its main ingredient is milled-rice powder. It is accompanied with ground shrimps, a little salad oil, fatty and sweet source made of fresh shrimp. The name “Banh Beo” was born due to the shape of the cake which is thin, rounded like the duckweed, or according to the folk comparison, this dish is very cheap (“beo” in Vietnamese). Bloating duckweed-shaped cake is rustic yet very famous specialty which everyone who comes to visit Hue wants to taste.
A favourite amongst Vietnamese, this dessert not only is perfect for hot weather but it also improves your health. A 100-gram lotus seeds contains 350 calories of energy, 65-gram of carbohydrate 17-gram of protein, and only 1.9-gram fat. The remainder is water (13%), and minerals (sodium, potassium, calcium, and phosphorus). As a great source of protein a recommended one-ounce serving provides 5 grams.
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