Hue cuisine is known for its elegance and exquisite flavors, as well as its simplicity and sophistication, which are always highly regarded. Especially, the renowned royal cuisine of Hue is famous not only for its preparation but also for its intricate presentation, delicately adorned dishes resembling an art form meticulously crafted. With its pure, refined flavors, it is also famous for its health benefits, adding a distinctive touch not commonly found in every region.
1. Hue Clam Rice in Hue cuisine
Hue clam rice has long been a popular delicacy in Hue cuisine that many people love. Unlike other dishes associated with royal dining, clam rice was rooted in the meals of the impoverished inhabitants of the ancient capital before gaining recognition as an offering to the Nguyen dynasty monarchs.
In Hue cuisine, though not exceedingly unique and found in various locales, clam rice stands out for its distinct flavor. It comprises cooled cooked white rice mixed with clams, pork cracklings, fermented shrimp paste, and a medley of spices, accompanied by fresh vegetables, banana blossoms, bean sprouts, and thinly sliced taro stems. This dish epitomizes the unique taste of Hue, offering a sensory experience unavailable elsewhere.
Upon tasting, one can discern the refreshing essence within the sautéed clams, coupled with the piquant and tangy notes of the seasoned spices. It delivers a blend of freshness and depth that is enticingly unusual.
However, improper consumption may dilute the rich flavors of the sautéed clams in the chilled rice. Therefore, it’s advisable to serve the clam soup separately from the mixed rice, preserving the integrity of both the robust flavors of the sautéed clams and the refreshing essence of the clam soup. Clam rice in Hue cuisine has long been a popular delicacy that many people love.
2. Hue Beef Noodle Soup in Hue cuisine
When discussing the unique delicacies of Hue cuisine, one cannot disregard the famous Hue beef noodle soup, renowned for its bold, subtly spicy flavor, characteristic of the central region and seldom replicated elsewhere.
A steaming bowl of Hue beef noodle soup typically boasts tender beef slices, blood pudding, beef tendon, beef sausage, and crab sausage. Notably, the noodles are required to be thick and robust, unlike the slender strands found in northern or southern variations.
In contrast to the sweet undertones derived from bones prevalent in southern-style noodle soups, Hue locals extract the essence from bone marrow for their broth. Consequently, traditional Hue beef noodle soup is known for its deeply savory and intense taste profile.
Another key distinction of Hue beef noodle soup lies in the utilization of small rice noodles, often referred to as “fresh noodles,” the same variety commonly used in spring rolls or crab noodle soup. While beef noodle soup is widely available nowadays, it is only by visiting Hue and relishing a bowl of rich, spicy broth amidst the chilly weather that one can truly grasp the distinct and delightful flavors of this dish.
3. Nậm Cake in Hue cuisine
The next dish mentioned in the list of specialties of Hue cuisine is Nam cake.
Originating from Nam Pho village (now part of Phu Thuong commune, Phu Vang district), Nậm Cake was crafted by women of the time using rice flour, shrimp, and finely minced shrimp. Over time, this delicacy gained popularity within Nam Pho village, with locals producing and trading it across various streets to reach the capital city of Hue. Consequently, Nậm Cake became a beloved dish among all social strata and age groups in the ancient capital.
Nậm Cake serves both as a snack and a main course in Hue cuisine. Encased in dong leaves atop a translucent white flour base, the cake features a savory filling of finely minced shrimp and meat, richly seasoned to perfection.
Enjoyed alongside sweet and sour dipping sauce, accented with fresh green chili for an authentic Hue taste, this dish embodies the rustic charm cherished by Hue locals, evoking a simple yet captivating flavor profile that leaves a lasting impression on first-time tasters.
Appreciating Nậm Cake also requires a touch of artistry. In Hue cuisine, Hue residents enjoy it in two distinct manners: some unwrap and arrange the cake on a plate, while others leave it intact on banana leaves to allow the leaves’ aroma to enhance the overall flavor experience. With each layer of leaves peeled away, the aroma intensifies, unveiling the pristine white cake adorned with a luscious shrimp and meat filling, visually harmonizing the vibrant green leaves, the cake’s snowy white hue, and the filling’s rich brick-red color.
When indulging, diners drizzle a hint of fish sauce onto the cake before delicately scooping out a portion. The soft yet firm texture of the cake melds harmoniously with the rich essence of shrimp and meat, the fragrance of spring onions, the peppery zest, and the subtle leafy aroma, leaving an indelible impression that lingers on the palate long after the last bite.
4. Hue Sweet Soup in Hue cuisine
To overlook sweet soup when discussing Hue cuisine would indeed be an oversight, as it is the quintessential specialty that embodies the culinary essence of the region. In Hue cuisine, there exist myriad variations of sweet soup, each boasting its own distinct flavor and meticulously crafted, including lotus seed sweet soup, longan enveloped in lotus seed sweet soup, agar-agar sweet soup with lychee, roasted pork sweet soup, golden wax gourd sweet soup, and pandan sweet soup.
The creation of Hue Sweet Soup is a testament to the skilled hands of Hue’s women, captivating tourists with its uniquely sweet and robust taste, unparalleled by sweet soups from any other locale. It is no exaggeration to declare Hue the capital of sweet soups, with alleyway sweet soup vendors being an emblematic feature of the city.
With just a few steps, one can stumble upon a sweet soup stall or cart nestled within the alleys. Therefore, sweet soup has become an indispensable specialty in Hue cuisine, warranting its inclusion in every traveler’s list of must-try dishes.
When savoring Hue Sweet Soup, it is imperative to preserve the delightful aroma and essence of each ingredient. Even a mere taste is sufficient to discern the lingering flavor of the sweet soup on one’s palate. Hue cuisine often emphasizes three key factors for fully appreciating the flavor of a sweet soup: observation with the eyes, tasting with the mouth, and experiencing with the heart. Only when all three elements are satisfied can the sweet soup be truly deemed exquisite and of the highest caliber.
5. Hue crispy pancake in Hue cuisine
One captivating delicacy from Hue that you shouldn’t overlook is the Hue crispy pancake. Though it resembles Vietnamese crepes (bánh xèo) with its crispy golden exterior, its unique filling sets it apart. Made from ingredients like shrimp, pork, fish, and bean sprouts, the Hue crispy pancake offers a distinctive flavor profile.
When relishing this dish, you can complement it with a rich dipping sauce and fresh, flavorful vegetables. Each bite reveals the special taste of the pancake: the crispiness of its crust melting in your mouth, juxtaposed with the soft, moist filling. This harmonious blend creates an exceptional culinary experience, leaving you thoroughly satisfied.
Traditionally, the Hue crispy pancake is dipped in a special sauce that captures the essence of Hue’s flavors. Often referred to as Hue-style dipping sauce, it’s concocted from a blend of 10 spices, including ground pork and liver, bean paste, shrimp paste, toasted sesame seeds, roasted peanuts, onions, garlic, and assorted seasonings. These ingredients are simmered until they form a thick, golden-hued sauce bursting with flavor.
For the ultimate enjoyment, the Hue crispy pancake is best savored piping hot, with its crust still crisp and emitting wisps of steam. And on cooler days, its appeal only grows stronger. Reflecting Hue’s refined culinary tastes, each dish from this region offers a vibrant spectrum of colors and flavors, with the Hue crispy pancake serving as a shining example.
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6. Hell Rice in Hue cuisine
In Hue cuisine, the specialty with the strangest and scariest name is hell rice.
Hell rice is a medley of mixed rice, where fragrant white rice intermingles with an array of flavorful side dishes. These accompaniments are typically diced or minced, encompassing lean meat, pork sausages, fried eggs, tangy fermented rolls, pickled cucumbers, crispy fried shrimp, and an assortment of fresh vegetables.
The white rice base in hell rice comprises slightly dry grains that have been finely ground, then cooled and arranged at the center, surrounded by the diverse side dishes. Additionally, one can enhance the dish with spices such as fish sauce, garlic, lime, and sugar, allowing for a customizable sweet and savory palate.
Today, hell rice stands as one of Hue cuisine treasures, cherished not only for its exquisite taste but also for its uncomplicated preparation. If you find yourself in Hue, don’t miss the opportunity to indulge in this iconic dish.
7. Vietnamese Pork Lemongrass Skewers in Hue cuisine
Vietnamese Pork Lemongrass Skewers, a celebrated dish in Hue cuisine, are often hailed as culinary marvels. This rustic and straightforward creation owes its delightful aroma and robust flavors to the skilled artisans of Hue, rendering it a treat that captures the hearts of diners.
To craft Vietnamese Pork Lemongrass Skewers, finely ground pork, thinly sliced pork skin, and diced pork fat are the primary ingredients. These are combined and seasoned with salt, pepper, sugar, and toasted rice powder. The seasoned meat mixture is then meticulously wrapped around lemongrass stalks and grilled over charcoal until it achieves a firm, glossy, golden brown exterior.
Vietnamese Pork Lemongrass Skewers are usually served with fresh veggies, rice paper, banana flowers, and various herbs. The grilled pork skewers are arranged between layers of herbs on a thin piece of rice paper. Before eating, the mixture is tightly rolled and dipped in a flavorful sauce.
With each bite, you’ll experience the chewy texture, crispy exterior, and fragrant lemongrass-infused aroma of the skewers. A beautiful harmony of sweet and savory flavors is created by the gentle spiciness of the chile, the savory richness of the dipping sauce, and the crisp freshness of the greens.
8. Hue Clear Shrimp and Pork Dumplings in Hue cuisine
The renowned Hue Clear Shrimp and Pork Dumplings are delicacies hailing from various regions, but to truly savor their savory essence, one must make a pilgrimage to Hue.
Crafted from translucent rice flour encasing a blend of mung bean, shrimp, and pork belly, these dumplings reach their pinnacle when steamed to perfection. The end product is a translucent, delicate treat with the perfect amount of chewiness, perfectly complemented by the sweet and spicy chili fish sauce that goes with it.
The core constituents of this specialty dish include tapioca flour, shrimp, and pork. Tapioca flour, derived from the finest rice, serves as the foundation, and while fresh shrimp undergo meticulous cleaning, their shells are retained to impart a visually striking red hue to the steamed dumplings.
The filling, comprising succulent pork belly stew, complements the crispy, aromatic shrimp, enriching the overall flavor profile of the dumplings. Notably, the dipping sauce incorporates the residual shrimp filling sauce from the cooking process, maximizing flavor cohesion.
In Hue cuisine, two variations of the Hue Clear Shrimp and Pork Dumplings exist: those wrapped without banana leaves and those ensconced within them. After the dough is meticulously mixed and kneaded, shrimp and pork filling are introduced before wrapping in banana leaves and undergoing the steaming process. Each dumpling should emerge translucent upon unwrapping, devoid of any dough residue adhering to the leaves.
When indulged, these dumplings offer a delicate yet satisfying texture courtesy of the wheat flour, along with a depth of flavor imparted by the shrimp and pork filling, elevating them to culinary excellence.
9. Areca-Nut Candy in Hue cuisine
In Hue cuisine, the name “areca-nut candy” stems from its resemblance to the betel nut, with this type of candy resembling a betel nut split open. It is a beloved treat among children, comprising a dried light yellow sugary syrup inside, symbolizing betel nuts, while the outer white layer, made from a mixture of sugar and flour, represents betel meat.
Areca-nut candies are sweet and exceptionally hard, requiring one to suck on them to gradually dissolve in the mouth, engaging all senses. The longer you savor it, the sweeter it becomes, preserving its sweetness throughout the day and evoking feelings of nostalgia and homesickness for those far from home.
Particularly, the sweet and indulgent flavor of areca-nut candy intensifies when paired with a bitter black tea, providing warmth and comfort in Hue’s chilly weather. The elderly in Hue have been enjoying this sophisticated delight since ancient times.
10. Water fern cakes in Hue cuisine
Water fern cakes represent one of Hue cuisine delicacies, eagerly anticipated by every visitor to the region. The name “water fern cake” derives from its resemblance to the leaves of the water fern plant. Crafted from rice flour, these small, circular cakes boast a smooth, enticing white appearance.
The key ingredient in crafting these delectable cakes is rice flour, carefully selected for its freshness and aroma. The rice undergoes thorough cleaning and soaking before being finely ground into a powder. To achieve a smooth, elastic dough, a precise amount of distilled water is incorporated into the mix.
Following dough preparation, skilled artisans pour it into small bowls on a steaming tray, shaping it by hand before steaming. To prevent sticking, a thin layer of oil is applied to the bowls prior to pouring the dough. Steaming over a vigorous flame ensures even cooking and maintains the cakes’ milky-white hue; insufficient heat can result in undercooked, tough cakes.
Authentic Hue water fern cakes are presented in small bowls, meticulously arranged on bamboo trays. Adorning the surface are vibrant hues of red-orange dried shrimp, golden-fried shallots, and pork fat, complemented by the green of scallion oil. A final touch of chili fish sauce adds a burst of flavor, evoking a sense of harmonized earthly and celestial elements encapsulated within each bowl of Hue water fern cake.
11. Fried sticky rice dumplings in Hue cuisine
Fried sticky rice dumplings are distinguished among savory treats for their intricate preparation and presentation. From their appearance to their flavor balance, these dumplings showcase a level of artistry that reflects their historical significance. Once a favored delicacy of the Nguyen dynasty rulers, today they are widely enjoyed in Hue cuisine.
The name “Fried sticky rice dumplings” originates from its two main components: fried cake and sticky rice dumplings. The dish features round, white sticky rice dumplings atop crispy fried cakes. Combining the textures of chewy dumplings and crunchy cakes, each bite offers a harmonious blend of flavors.
Despite their richness, fried sticky rice dumplings are surprisingly satisfying without overwhelming the palate. In Hue, many families uphold the tradition of crafting these dumplings, ensuring their availability in street-side stalls and upscale eateries throughout the ancient capital.
When served, Hue locals meticulously arrange the pristine white sticky rice dumplings atop the dish, enhancing their visual appeal with a sprinkle of golden-brown shrimp powder. Notably, what elevates fried sticky rice dumplings is the accompanying dipping sauce—a carefully crafted blend of sweet and tangy fish sauce with a subtle hint of chili for a delightful kick.
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