Cuisine

Enjoy the authentic dishes with Hue Food Tour

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Once the capital of Vietnam during the Nguyen Dynasty, Hue has a distinctive culture that cannot be found anywhere else. Especially, Hue Cuisine is very unique, and the city is considered one of the regions with best delicacies in Vietnam. Hue Food Tours, hence, are designed to enable tourists to sample the heavenly tasty dishes in this poetic city.  

Hue is a haunted destination in Vietnam

Hue is a haunted destination in Vietnam (Source: Internet)

There are plenty of delicious foods in Hue that tourists cannot stand themselves from eating. In this article at huetravelreview, I am going to list out some mouth-watering dishes in Hue that travelers should not miss when visiting this city.

1. Bun Bo Hue (Hue beef vermicelli)

Bun Bo Hue

Bun Bo is a distinguished dish in Hue (Source: Internet)

“Bun Bo Hue”, or more detail, “Bun bo gio heo” (beef and pig's knuckle vermicelli) is among the top Vietnam Cuisine. What makes this food famous nationwide is the way the ingredients are combined. Beef and bones are simmered for a long period of time to make the broth, and a large range of different spices such as lemongrass and chili are added in afterward. Shrimp paste is another important ingredient.

Hue people usually add thin slices of beef shank, chunks of boiled oxtail, pig's knuckles, or pork into the noodle bowl. It may also include cubes of congealed pig blood, which are said to be good for people who have high blood pressure. The delicacy is served with several fresh herbs such as sprouts, lime wedges, cilantro sprigs, onions, and sliced banana blossom. Tourists are recommended to add a little of shrimp paste directly into the soup to make it tastier.

2. Com Hen (Tiny Mussel Rice)

Com Hen

Com Hen, Hue (Source: Internet)

Your Hue Food Tours would not be complete if you leave the city without trying the signature “Com Hen”. It includes rice, boiled mussel, fish sauce, star fruit, pepper, peanut, cabbage, onion, chili, and fresh herbs. It is interesting that these ingredients are cold. It is also served with a bowl of hot clam broth as additions. Com Hen has an extraordinary spicy flavor, yet it is really tasty. This dish can be easily found in food stalls and vendors along the streets, especially at Truong Dinh, Nguyen Thai Hoc, and Ba Trieu Streets.

3. Banh khoai (Happy cake)

Delicious Banh Khoai

Delicious “banh khoai”, Hue (Source: Internet)

Many people mistake this type of cake to “Banh Xeo” because both of them are made from rice flour, water, turmeric powder, added slivers of fatty pork, shrimp, and bean sprouts, and then pan-fried. Similar to Banh Xeo, Banh Khoai is wrapped in lettuce leaves or rice paper, and mixed with fresh herbs such as mint leaves and basil. It is served with a sweet and sour sauce.

However, “banh khoai” is smaller, thicker, and crispier than “banh xeo”. In Hue, Banh khoai is placed open-face instead of being folded in half like Banh xeo.  Thanks to its greasiness and spicy taste of the sauce, “banh khoai” is a top must-eat dish in Hue in winter.

4. Banh Beo

Banh Beo Hue

Banh Beo Hue (Source: Internet)

“Banh Beo” is simply the steamed rice cake, which is about the size of a silver dollar. The cake is named based on its shape, which looks like a water fern – “Beo” in Vietnamese. The cakes often come five pieces to an order. This Hue delicacy is topped with dried shrimp, pork cracklings, shallots and herbs and served with mixed fishing sauce. They’re cooked in one of two vessels: “Banh beo chen” are served in small ceramic saucers (chen) while “Banh beo dia” and served on a larger plate.

5. Tom Chua

Tom Chua

Tom Chua – a Hue specialty (Source: Internet)

“Tom Chua”, which means sour shrimp sauce, is a famous specialty of the Middle of Vietnam in general and Hue in particular. Different to the normal shrimp sauce that has a brown color and smooth surface, “Tom chua” has an orange color and the shrimps still remain the original shape.

Making this sauce is quite simple. Shrimps are first cleaned by salt water and cooked by rice wine. The shrimps will turn red. Then they are carefully mixed with sticky rice, sliced lesser galangal, garlic, and chili. All the mixture are put into a jar covered by guava leaves. After 5 to 7 days, “Tom chua” is ready to eat. It is perfect to eat with boiled pork and vermicelli. The process of making it sounds very simple, but even though many people have tried doing this dish, the taste is still not similar to the one in Hue. Not only can you eat “tom chua” during your Hue Food Tours but you can also buy it home as presents for your friends and families.

Above are the delicacies that any Hue Foodie cannot miss when being in this beautiful city. The heaven taste of these dishes will definitely amaze you.

 

 

 

 

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