Mussel rice
Mussel rice is a very unique culinary feature of Hue. Com has rice, boiled mussels, star fruit, fish sauce, cabbage, onions, pepper, peanuts, chili and a variety of herbs. The special thing is that all these elements are cold. When eating Com Hen, people put all the above ingredients in a bowl, slowly pour in the mussel broth with chili sauce (the broth is the only hot thing at Com Hen). Mussel rice has a very characteristic spicy flavor that makes gourmets remember forever after just enjoying it.
Photo: @xoilapsuon
bun Bo Hue
Bun bo Hue (Hue-style beef vermicelli) or more specifically, Bun bo with pork belly (vermicelli with pork belly) is a popular Vietnamese noodle soup dish, and one of the most typical dishes of Hue, Vietnam. . The delicate combination of ingredients makes the famous dish; Broth is made by simmering bones and beef for a long time, then adding various spices such as lemongrass and chili. Shrimp paste also plays an equally important role. Hue people often add thinly sliced beef, boiled oxtail, pork skin or pork skin to the bowl. It may also contain chestnut brown solids of pig blood, which is good for people with high blood pressure. This specialty is often served with a variety of herbs such as raw bean sprouts, lemon wedge, cilantro sprigs, onions and sliced banana flowers. Thinly sliced purple cabbage or watercress is used when banana flowers are lacking. It is highly recommended that visitors add some shrimp paste directly to the soup.
Photo: @theblogofsalt
Banh beo
Banh beo (water cake) is a small steamed rice cake. This name refers to the shape of the cake (like banh beo-Beo in Vietnamese). It is white, sometimes almost transparent, and often has an indentation in the center, covered with savory recipes that include minced dried or fresh shrimp, scallions, chickpea flour, deep-fried chives, water. fish sauce, rice vinegar and oil.
Photo: @kv.amanda.vv
potato cakes
Banh Khoai (banh xeo) is very similar to Banh Xeo because both are made from rice flour, water, turmeric powder, add slices of fatty pork, shrimp, bean sprouts and then pan-fried. Banh Khoai and banh xeo are also wrapped in cabbage leaves, lettuce leaves or rice paper, inside there are many herbs such as mint leaves, basil and served with sweet and sour sauce. In Hue, banh chung is placed in the open air instead of being folded in half like banh xeo. Moreover, Banh Khoai is always accompanied by fermented soybean paste, and it is considered a winter dish due to the fatness and spiciness of the sauce. So most Hue people only make them when winter comes.
Photo: @theworldofpow
Sour Shrimp Sauce
Central Vietnam is famous for its sour shrimp paste (sour sauce) and Hue is the best place for this unique dipping sauce. Unlike regular shrimp paste (which has a brown color and smooth surface), sour shrimp paste has an orange color while the shrimp retains its original shape. This sauce is quite simple to make. First, shrimp is cleaned with salt water (do not use plain water to avoid odors) and “cooked” with strong rice wine. The shrimp will turn red. Then, mix the shrimp with glutinous rice, a little galangal, garlic, and thinly sliced chili. Slowly pour all the mixture into a jar covered with guava leaves. Just wait 5-7 days, we have delicious sour shrimp paste made by our own hands. This is the best kind of boiled meat vermicelli dipping sauce.
Photo: @huyentrang7884
Source: https://traveland.com.vn
