Hue cuisine review – Top must-eat dishes of Vietnam
Not only as an attractive destination of many stunning landscapes, amazing natural wonders, beautiful beaches, ideal highlands and hospitable locals, Vietnam cuisine also impresses tourists. Each land, each province or city appeals us by specialties. If you wish for Vietnam culinary tours, you should try Hue cuisine with numerus luscious cakes, which is loved by both Hue foodies and anyone trying for them the first time.
Located in the middle of Vietnam, between the Perfume River and the South China Sea, Hue is a tourist attraction as the Imperial City. Visitors come here, not only to study about its history, but the distinctive dishes as well: from delicate creations originally to please the appetites of Nguyen feudal lords, emperors to lusty, fiery street-level soups and sausages with complex, explosive and satisfying flavors. Now, let’s have a look at this list to make your trip to Hue special and memorable.
Each land recalls a unique dish: Hanoi with street food, Hoian with Mi Quang for example. When talking about Hue cuisine, Vietnamese people and even foreigners think about Banh Beo. Although visitors can enjoy this dish in the North of Vietnam, Hue’s Banh Beo is quite different and special. They are steamed rice cakes, topped with dried shrimp, herbs, shallots and pork cracklings. It is served with unique sausage – which creates different favors of Banh Beo in Hue.
This is one of the most favorable in Hue. The crunchy rice flour crepe with a healthy shake of turmeric and extra-crispy appeals everyone tasting for the first time. It is pan-fried and stuffed with shrimp and pork belly or sausage (with garlic, along with scallions and bean sprout).
Banh Khoai is served with hoisin-based dipping sauce, rau ram, cilantro, perilla, lettuce, cucumbers, trai va, mint, and even star fruit.
Banh Loc Tran
Banh Loc, a tapioca flour-based dough with caramelized pork and shrimp, is a typical snack in Hue. There are two versions of this dish. Banh Loc Tran is stuffed with shrimp and pork, then it is boiled rather than steamed, and served under a dense layer of chopped green onions and crispy fried shallots, along with sausage, to be spooned over the top.
Banh Loc Goi
Another version of Banh Loc is Banh Loc Goi. the dumpling is wrapped and tied in lightly oiled banana leaves, and the packets are tied together in pairs, using banana leaf strips, and steamed. Open the parcel, remove the cake to a plate and spoon over some nuoc mam pha, a combination of fish sauce, vinegar, shrimp stock, sugar, water and fresh chiles. There is a lovely open-air restaurant, Bánh O Le (104/17/9 Kim Long Street) just outside the city center, that specializes in banh, the name for the various steamed and fried savory cakes endemic to Hue.
Banh NamYet another delicious steamed rice savory cake, this time flat, with a mixture of fried ground shrimp, pork and scallions pressed into the surface before it’s wrapped in banana leaves, steamed and served with nuoc mam pha.
Banh Ram ItA patty of super-crunchy deep-fried stick rice paste, topped with a steamed sticky rice paste dumpling filled and topped with a crispy mixture of stir-fried shrimp and pork. This was one of many dishes that arrived unbidden as I took a seat on a tiny stool at Dong Ba Market and answered in the affirmative when a woman behind a glass cabinet asked me, “Soup?”