Dreamy Hue and its memorable flavors

Hue is not only famous for its captivating natural scenery, but also for its rich and unique cuisine that can captivate anyone. Each Hue dish has its own identity, its own flavor and its own unique presentation that cannot be found anywhere else. Writer Nguyen Tuan once commented that Hue people eat with their eyes and nose before enjoying the actual food.

Hue's tapioca dumplings are best when they are freshly steamed, still steaming hot when just served. Dip the dumplings in the spicy fish sauce and chili, and you will enjoy the softness and chewiness of tapioca dumplings, combined with the richness of fatty meat and the sweetness of river shrimp filling your mouth.

Banh Beo is made in small cups and steamed. When the cake is done, it will be sprinkled with dried shrimp, fried pork skin, a little oil and chopped green onions. Hue people also meticulously use thin bamboo sticks to make chopsticks to cut Banh Beo. That is why Hue people have the phrase "bamboo knife, stone cup" to describe the way to eat Banh Beo in the true Hue style.

Banh ram it is a combination of two different types of cakes, both crispy and chewy, both fragrant and sweet: the soft and chewy banh it on top and the fragrant and crispy banh ram on the bottom. The filling of banh it is made from shrimp sauteed with scallion oil and steamed.
The ram cake does not need to be filled, it is fried in a pan of oil until it is crispy and has a deep golden color. The combination of the crispy taste of the ram cake with the fragrant, chewy taste of the banh it and the salty and sweet taste of the fish sauce satisfies any diner who comes to Hue. Hue folklore has a folk song about the taste of the ram it cake as follows:
"Hey, listen to this while you're still in your mouth.
The less sticky the golden fried rice is, the more delicious the taste is.
New to Hue specialties
"The colors and scents of the royal court find each other"

Nestled modestly in the large culinary family, chewy sesame candy is also worth mentioning when talking about Hue. The main ingredients of the candy are sesame, malt, sugar and peanuts. All those colors combined with the secret family recipe combine to create a delicious golden yellow color.

When eating, you can clearly feel the rich taste of sesame, the crunchiness of peanuts, and the sweetness of malt. All of these blend together to make your teeth chewy and delicious. After eating, there is nothing better than sipping a cup of hot, fragrant lotus tea. In intimate gatherings, the pleasure of enjoying, sometimes elegance is enough.

If you have ever been to Hue to enjoy the food or simply eaten Hue specialties given by relatives and friends after trips to Hue, most of us are deeply impressed with the culinary flavors of Hue. Through the history of the royal palace. Where cuisine is an indispensable part of the daily life of kings, lords and ladies in the harem. Perhaps that is why the current cuisine of Hue people is also partly deeply influenced by the royal culinary culture. For Hue people, a dish does not need to be "large" but must be "delicious". This is a characteristic easily seen in Hue's traditional cakes. Such as Hue's tapioca cake, "it" cake, "nam" cake, fruit green bean cake, "it" leaf cake... All of them are small and pretty, but extremely delicious. Many people who come into contact with them for the first time often wonder "Why don't Hue people make them bigger? And sell them at a higher price?". That's it, Hue's dishes have remained small and pretty from the past until now.

Heritage