In Central Vietnam, the topography is characterized by mountains and seas, thus, the regional cuisine of Central Vietnam is famous for its spicy and salty food, which differs from Northern and Southern Vietnam. Among the provinces and cities, Hue and Hoi An cuisine are considered the most typical due to its unique recipes and cooking methods. Hue cuisine is decorative, colorful yet sophisticated, which expresses the influence of Vietnamese royal cuisine in the feudal period. Meanwhile, food in Hoi An ancient town is a combination of traditional Central Vietnam, Chinese and Japanese.
Hue beef noodles soup “Bún Bò Huế”
“Bún bò Huế” Hue beef noodles soup is an extremely popular noodle soup in Central Vietnam and particularly in Hue province. No one knows exactly when Bun Bo Hue was derived. But one thing for sure is that you will never forget the taste of the soup once you have tried. A full flavor bowl of Hue beef noodle must include sliced pork, stewed pork leg meat, beef, and Vietnamese ham. Beef bones are stewed few hours to create the rich taste of the soup, added with spices and chili, slices of beef are chosen carefully and pork should be taken from elbow down to the pig’s feet. Noodles for Bun Bo Hue must be thicker than other noodle soups, and people usually add a little bit of shrimp paste to make the enrich the flavor. Similar to other Vietnamese dishes, vegetables can not be missed. Banana flower, white basil and morning glory are shaved into fiber and chunked in the hot soup.
Hue sweet soups “Chè Huế”
Hue is famous for the diversity of sweet soups. Sweet soups can be either served as dessert or mid-day snack. Like any dishes from Hue, “Chè Huế” is delicious, sophisticated and subtle. It is said that Hue has 36 kinds of “Chè Huế”. But there are much more than that in reality. Hue sweet soup comes in many different forms, colors, thickness and tastes, but they are often made from very simple ingredients: cereals, fruits, cassava flour, sticky rice flour, beans, sugar, coconut milk, etc. There are two main types of Chè Huế: Chè cung đình (Royal Sweet Soup) and Chè hẻm (Street Sweet Soup). Each type has specific kinds of ingredients. Royal sweet soup use more expensive ingredients such as lotus seeds, dried longan, pomelo flower, etc and has more complicated way of cooking. While royal sweet soups were mainly served for the royal, street sweet soups have been popular desserts for civilians.
Shrimp and Pork Dumplings “Bánh bột lọc”
Those who first get to know about Hue cuisine would be a bit surprised about their small size, especially for the dumplings and steamed cakes, and you might be wonder how to fill your stomach with such tiny pieces. There are 2 main types of Hue dumplings: boiled dumpling wrapped in banana leaves and unwrapped one. And the dumpling which is believed to be the origin of all is Bánh bột lọc. The cover of Bánh bột lọc is quite chewy comparing to the other dumplings. Shrimp and Pork are cleverly wrapped inside which creates the rich flavor once bitten. Fish sauce goes with Bánh bột lọc must be a bit saltier and has stronger taste. Some people suggest not to eat too much Bánh bột lọc since it is a little difficult to digest than the others due to the tough dough covered outside, and it is quite true.
Bloating Fern-shaped cake “Bánh bèo”
“Bánh bèo” Bloating fern – shaped cake is definitely one of the most well-known specialties of Hue. Bánh bèo attracts people for the white and soft steamed flour, the eye – catching colors of live ground shrimp, dried pigskin and green onion. The ingredients used for making Bánh bèo are quite simple: rice flour, tapioca flour, grind shrimp, fried onion, fish sauce, and served in a small round shallow cup. The fish sauce for “Bánh bèo” is not so salted, instead it must be a bit sweet. Bloating fern-shaped cake are presented in small and shallow cups. Hue people believe that each elegant piece of cake is the element that makes up the appetite. Bánh bèo now becomes very popular and is widely preferred throughout the country. The dish has brought to people a typical flavor in the cuisine culture of the ancient capital.
Steamed Shrimp Rice Cake “Bánh nậm”
“Bánh nậm”-Steamed shrimp rice cake is rice dumpling spread with pork and shrimp on top, wrapped in banana leaves and steamed. The procedure of making Bánh nậm seems simple but actually requires sincere passion from the chef, from ingredients choosing to fish sauce preparation. Shrimps must be soaked for several hours until went soft, then grounded finely, added with spices and fish sauce, then stir fried until dry. Rice batter, made of rice flour, must be smooth and soft after steamed. Bánh nậm tastes the best when warm (not so hot nor cold), with a dip in rich chili fish sauce. Bánh nậm was traditionally served as an appetizer, but nowadays, together with other Hue rice cakes, Bánh nậm becomes one of the main course of Vietnamese food lovers.
Lemongrass skewers “Nem Lụi”
“Nem lụi” is made of milled pork, pigskin mixed with salt, pepper, sugar and “thính” (roasted grind rice). The mixture is placed on a lemongrass stalk and grilled. It’s a classy version of grilled meat on a stick. The result is a flavorful smoked meat that can be dipped in chili sauce, or wrapped up in a sheet of rice paper with your favorite herbs such as basil, mints, green banana, star fruit and dipped in a special Hue fermented soy bean sauce. In some areas, people add pig’s liver and minced pork to the sauce to make it more attractive. Trying Nem lụi when they are still hot to ensure the best flavor. Nem lụi is normally served in the afternoon or evening rather than in the morning. It is said that it would be the best if you sit on the street side to enjoy Nem lụi while it rains slightly outside.
Hue pan-fried rice crepe “Bánh khoái”
“Bánh khoái” is a crunchy rice flour crepe which looks similar but smaller than “Bánh xèo” from the Southern Vietnam. Its cover is extra crispy and thicker, with the bright yellow created by duck egg yolk. The crepe is pan-fried and typically stuffed with shrimp and pork belly or sausage (chả lụa) that have been stir fried in garlic, along with scallions, bean sprouts and, and in some places, added with a quail egg. The crepe is served with hoisin-based dipping sauce, wrapped with lettuce, cucumbers, mint, Vietnamese coriander, cilantro, and sometimes star fruits.
