The tastiest Hue foods were formerly only offered to past kings and royals of the Nguyen Dynasty, but tourists may now get them year-round in a range of regional restaurants, street booths, and high-end resorts. Here are the top ten dishes you should not miss while exploring Hue.
Va Tron Salad (Hue Fig Salad)
Va tron salad, which combines boiled figs, sliced carrots, mushrooms, and onions with either shrimp or shredded pork, was formerly a food reserved for Hue's nobility. Although it is generally eaten at events such as weddings and family reunions, there are many Vietnamese restaurants that serve it all year. This sort of green fig can only be found in Central Vietnam, thus it's a must-try for first-time visitors to Hue. Mixing fermented shrimp paste, roasted sesame seeds, and fried shallots into va tron salad is our favorite way to eat it.
Bun Bo Hue (Hue Beef Noodle Soup)
A regional specialty, Hue beef noodle soup consists of thick rice vermicelli and numerous toppings in a thick broth. Unlike pho, this meal has cooked bones and shanks, annatto seeds, lemongrass, ginger, fermented shrimp paste, chilli oil, and sugar to give it a sweet, sour, and spicy flavor. Congealed pig blood, beef or pork knuckles, beansprouts, lime wedges, cilantro, sliced green onions, banana blossoms, mint, and basil are among the toppings. You may also make your bun bo hue spicier by adding fresh chilies and fermented fish sauce.
Bun Thit Nuong (Vermicelli Noodles With Grilled Pork)
Bun thit nuong is a dish made consisting of rice vermicelli noodles, grilled pork, lettuce, cucumbers, beansprouts, pickled daikon, basil, mint, chopped peanuts, and deep-fried spring rolls. Pickled carrots, fresh lettuce, and a fermented fish dipping sauce are served alongside this robust entrée. Ppour the sauce over the noodles for an added blast of flavor as the locals do.
Com Hen (Clam Rice)
The ideal way to eat com hen is as a full breakfast. First, garlic, onion, fish sauce, pepper, and mint are stir-fried with the tiny basket clams. The sauce is then poured over a serving of steaming jasmine rice. The final com hen bowl is then topped with roasted pork skins, crispy peanuts, fresh greens, and shrimp paste. Com hen is frequently served with a bowl of clam soup and a tray of coriander leaves, shredded banana blossoms, and bean sprouts in some restaurants. This Hue specialty may be purchased for around VND 20,000 at a number of food kiosks in Dong Ba Market.
Nem Lui (Hue Lemongrass Skewers)
Nem lui is a kebab-style meal made with lemongrass stalks that are wrapped around marinated meat (typically pork or beef) and barbecued over charcoal. A side of rice paper, lettuce and cucumber slices, rice vermicelli, and fresh herbs are also provided to diners. It's served as an appetizer at almost all of Hue's restaurants and hotels. Dip nem lui in a local sauce made with ground peanuts, fermented beans, sesame seeds, shrimp paste, chopped garlic, chilies, and shallots for extra flavor.
Banh Khoai (Vietnamese Crepe)
The golden yellow color of banh khoai immediately distinguishes it from other savory appetizers in Hue. This open-faced crepe is commonly found at roadside stalls, local eateries, and marketplaces, and is typically loaded with pork, shrimp, scallions, and beansprouts. Several establishments, however, sell this regional food made with quail eggs and starfruit. Banh khoai is best served with a side of fresh greens and herbs, as well as a fermented soybean dipping sauce, as is the case with most Vietnamese dishes.
Banh It Ram (Fried Sticky Rice Dumplings)
Banh it ram is a Central Vietnamese delicacy that combines a steamed sticky rice dumpling with a crispy sticky rice patty. The dumpling is covered with a savory mix of green scallions, shrimp, and pork, similar to a Japanese mochi but served as an appetizer rather than dessert. At a small eatery, a tray of six banh it ram dumplings costs around VND 30,000, while rates at more sophisticated restaurants and hotels are higher.
Banh Bot Loc (Tapioca Dumplings)
Banh bot loc is made by stuffing tapioca starch with marinated shrimp and ground pork, wrapping it in oiled banana leaves, and steaming it until it's done. To enjoy this Hue snack, unwrap the banana leaf and dip it in a sauce made of vinegar, shrimp stock, fermented fish sauce, sugar, and fresh chilies.
Banh Beo (Steamed Rice Cakes)
Banh beo, also known as steamed rice cakes in English, resemble cupcakes but are topped with dried shrimp, deep-fried pork rind, shallots, rice vinegar, and fresh herbs. There are two versions of this local delicacy, both served with a side of nuoc mam (fermented fish) dipping sauce and red chillies. Banh beo chen is served in a coin-sized ceramic saucer as a starter, while banh beo dia is served in a plate as a main course.
Che Hat Sen (Lotus Seeds Sweet Soup)
Che hat sen, a local dessert made with lotus seeds and green rice flakes in a sweet broth, is one of the many desserts available in Hue. Locals frequently enjoy it in the summer to beat the heat, but it may be enjoyed at any time of year. Che Hem on Hung Vuong Street is one of Hue's most highly rated dessert places.
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