With a rich history, Hue claims several distinctive dishes, from small and delicate creations originally created to please the appetites of Nguyen feudal lords, emperors to lusty, fiery street-level soups and sausages with complex, explosive and satisfying flavors.
Bun Bo Hue
Bun Bo Hue is a popular Vietnamese spicy beef noodle soup meant Hue beef noodle soup, contain rice vermicelli and beef. Bun Bo Hue is originally from Hue that why its name to recognized as a label.
Hue beef noodle soup usually includes medium cooked beef, that you add fresh beef straight to the bowl and add hot broth over it or beef shank, pig’s feet meat or pork. It can also include cubes of pig or beef blood. And a texture maybe same as black pudding. Sliced spring onion and onion is added on top. Preparing the Bun Bo Hue broth is by simmering beef bones and pork bones and lemongrass, onion, shallot, ginger.
Local people eat Bun Bo Hue with mixing salad such as sliced banana blossom, lettuce, mint, basil, mung bean sprout. Fish sauce, lime wedge and fresh chili is also on the side.
The name means “clam rice”, a rather understated label for a chaotic bowl of contrasting colors, tastes and textures, rice or rice noodles, tender stir-fried clams, crisp pork cracklings, peanuts, bean sprouts, julienned green apples, glass noodles, fried shallots and herbs, with a bowl of hot clam broth that you can add as you wish.
Finely ground beef and pork, plus shredded pork skin and fat, garlic, sugar and fish sauce are formed into sausages around stalks of lemongrass, grilled over charcoal and set in front of diners. This is served with half-moons of rice paper (for wrapping around the meat), to which you add sliced lettuce, cucumbers and Trai Va (a green fig unique to the region), lightly pickled strings of carrot and green papaya, cold rice vermicelli and a pile of herbs.
Banh khoai is a type of crepe fried in oil or lard. Locals often add duck eggs to make the color of the cake turn into a medium yellow and the eggs also contribute a powder-spongy texture, which is different from “Banh Xeo” which is also yellow, but due to turmeric powder. Banh Khoai is topped with shrimp, pork, and served with lettuce, herbs, coriander, and a few slices of sour bananas and star fruit.
If you want an off-the-beaten-track experience in Hue, Banh Ep is absolutely the one you should try. Different from the above dishes, the ingredients of Banh Ep include tapioca flour and the filling (egg, pate, jerky, meat, or any combination of them).
Banh Ep is a light food which is often eaten by the youth. The Hue old people do not choose to eat it. It is so popular among the young people, that Hue has many streets which are called Banh Ep streets like Nguyen Du st., or Nhat Le St.
Banh Loc Goi
Banh loc is a typical Hue snack in which a tapioca flour-based dough is stuffed with caramelized shrimp and pork. In this version, called 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 a combination of fish sauce, vinegar, shrimp stock, sugar, water and fresh chiles.