Hue claims home to several distinctive dishes — from delicate creations created to please the appetites of Nguyen feudal lords, emperors (and their hundreds of wives) with complex, explosive and satisfying flavors. Here are the 7 dishes our contributor saw, and ate again and again, on a recent visit to Hue.
A person can eat so very well in the Vietnamese city of Hue. Located in the center of the long, narrow country, between the Perfume River and the South China Sea, it served as the country’s capital until 1945, and is still known as the Imperial City. With such a rich history, the city claims several distinctive dishes, from small and delicate creations originally created to please the appetites of Nguyen feudal lords, emperors (and their hundreds of wives). Here are the dishes I saw, and ate again and again, on a recent visit to Hue.
High-quality tôm chua is made using shrimps from a single location: the brackish water of Tam Giang Lagoon outside of Hue. Chefs remove the heads and tails from fresh shrimps and soak them in rice alcohol until the shrimps become “drunk”. They then dry the shrimps and mix them with bamboo shoots and salt and add fragrant sticky rice. They place this mixture in tightly sealed ceramic jars for fermentation that lasts one week in summer or a month in winter. After fermentation is complete, they add spices such as galingale, garlic, sliced chillies, and sugar.\r\nLocal residents typically eat fermented shrimps with boiled pork, lettuce, sliced green bananas, figs, and star fruit. They also serve tôm chua with rice pancakes and grilled potatoes, spinach, basil, rice noodles, boiled pork, and fish sauce.
2.Hue Noodle soup – farmous local food
The equally delicious but very different Bun Bo Hue (called simply Bun Bo locally), which features round rice noodles, as opposed to pho’s flat ones, mixed into a stock made from beef and/or pork bones, flavored with lemongrass, annatto seeds, ginger, fermented shrimp paste, sugar and chiles. Cubes of congealed pig blood, called huyet, float alongside slices of beef or pork shank and/or knuckles with mung bean sprouts, lime wedges, green and white onions, sliced banana blossoms, chile paste and fistfuls of rau ram (Vietnamese coriander), mint and sawtooth herb are offered alongside.
3. Mussel Rice
The name means “clam rice” — a rather understated label for a chaotic bowl of contrasting colors, tastes and textures: rice or rice noodles, tender stir-fried clams, crispy pork cracklings, peanuts, bean sprouts, julienned green apples, glass noodles, fried shallots and herbs, these ingredients combine to create a unique sweet and spicy flavour., with a bowl of hot clam broth that you can add as you wish.
Mussel rice is a Hue specialty enjoyed by local people and domestic and foreign visitors alike, especially for breakfast. . Al these ingredients combine to create a unique sweet and spicy flavour.
4. Salted rice – royal food
A frugal meal of com mu?i (salted rice) is the daily menu of impoverished families. However, the mandarins at the royal court in Hu? regarded this dish as a specialty to reserve for distinguished guests. Today, many Hu? residents still express their hospitality to close friends by serving them salted rice. Com mu?i includes husked rice and refined salt served with chili, lime, pepper, and lemon grass. After harvesting, farmers husk the rice without removing the bran and make sure the grains do not break. Then they cook the rice in a small earthen pot. They roast, simmer, or fry salt with the other ingredients and spices to create various dishes of salted rice with distinctive tastes. They usually serve the rice in antique-style bowls.
5. Clear dumplings with shrimp and pork
The preparation is neither expensive nor time consuming but does require experience. Choose high-quality manioc powder and fresh shrimps; they pour the white powder into boiling water and knead the resulting dough until it becomes soft and flexible. Then they stir fry the shrimp with spices and spring onions and slice boiled pork for the stuffing. Finally, they make the small half-moon-shaped cakes and drop them in boiling water for several minutes.\r\nHu? residents serve bánh b?t l?c with yellow bread crumbs, chili sauce from the boiled shrimps, which they use for a specially prepared fish sauce.
6. Rice cakes with diced shrimp
A morning dish that Hue residents often enjoy in the afternoon.The preparation of bánh bèo tôm ch?y is simple. The cooks soak rice powder I n water for several minutes until it turns into a fine paste. Then they mix it with melted lard and pour thin layers in small earthen bowls that are approximately seven to eight centimetres in diameter. After that, they steam the cakes in a pot. The finished bánh (cakes) look like fern leaves (bèo), hence their name.Vendors place tôm ch?y (diced shrimps) on the cakes. Since the cakes are thin, people do not use chopsticks but instead take a paddle-shaped piece of bamboo to slice the cakes. They dip the pieces in a special sauce made with sugar, garlic, and chilli.
7. Hue sweet pudding
Chè (sweet pudding) is one of the three typical images of Hue summer, along with flamboyant flowers and the Huong River. After dark, residents converge on the river banks to enjoy fresh air and savour puddings made from maize, potatoes, green and red beans, lotus seeds, and other ingredients mixed with coconut milk and served over ice.\r\nHu? is said to have thirty-six kinds of chè. However, the actual figure is much higher. No other city in Vietnam has as many varieties. Hu? people, with their skill in food preparation, make hundreds of strange, delicious, and nutritious chè varieties.
There are many dishes : Banh Khoai, Banh Ram It, Trai Va Salad, Nem Lui Hue cuisine – always for you
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