The history of Hue cooking
The Nguyen lords, the feudal dynasty that first united the country and dominated much of southern Vietnam from the 16th to the 19th century, chose their capital wisely. On the banks of the evocative Song Huong (Perfume River), they constructed a citadel and a lavish wonderland of tombs, temples and palaces.

Some say the other reason the Nguyen lords chose He is because it has the best produce in the country: seafood is tastier with exactly the right balance of salt in the water, fruit is sweeter, and herbs have smaller leaves and a sharper, more complex flavour than the rest of Vietnam.

You can get to Hue cuisine elsewhere in Vietnam, but here is a Top 11 List Names Local Hue Famous Food | Trust Car Rental in Vietnam provided a list name refer and taxi transfers from Danang airport to Hue too.

True or not, with unfettered access to this enviable larder, the Nguyen lords told their chefs to get creative. And they did. It’s said that over half of all Vietnamese dishes originated in Hue. Emperor Tu Duc in particular is credited for Hue's emergence as a culinary powerhouse. Tu Duc was a man of exquisite taste and a demanding diner. Legend says he required a different meal every day for a year — a tough ask for even the most innovative kitchen team.

His legacy, though, is some of the best food in Vietnam, ranging from the city’s imperial cuisine — a succession of dainty dishes served at lavish multi-course banquets — to creations that made it out of the royal court to achieve mass popularity with locals.

The seven elegant Hue dishes below still bear the imprint of these storied origins.
Hope you’re not afraid of a little crunch. This pan-fried crepe is stuffed full with plump shrimp, quail egg, bean sprouts and pork belly. The batter gets its characteristic yellow colour by mixed  turmeric powder with rice flour. Bánh khoái in Huế is always served with a fresh salad of figs, starfruit and cucumber to cut the grease, as well as a thick dipping sauce made from peanuts and pork liver. 

1.Bánh bèo

These petite rice cakes are only the size of a silver dollar, but you’re guaranteed to want (at least) half a dozen once you taste them. Each bite is steamed in a small ceramic saucer, then topped with a sprinkle of dried shrimp, pork crackling, shallots, and scallion oil. A few drops of slightly sweetened fish sauce and you have the quintessential Huế snack. Don't miss it.
TRY IT: O Lé, Kiệt 104 Ngõ 17 Nhà số 9, Huế

2.Bánh nậm

One of Huế’s most tempting steamed dumplings, bánh nậm will win you over with its dainty texture and delicious taste. Each dumpling is made of a thin layer of rice flour paste, topped with fresh shrimp as well as shrimp flakes fried with garlic, scallions and onion.

The cook deftly folds the dumplings into banana leaf parcels for steaming. Like bánh bèo, a few drops of fish sauce is all it takes to make each beautiful bite come alive in your mouth. 

TRY IT: O Lé, Kiệt 104 Ngõ 17 Nhà số 9, Huế

3.Bún thịt nướng

Something of a light Vietnamese-style salad, bún thịt nướng is an inspired order for lunch when visiting the former imperial capital. First, well-seasoned pork is grilled over flaming charcoal. The bowl is assembled with cold rice vermicelli noodles, fresh herbs, pickled papaya and carrot, thinly sliced cucumber coins, and a handful of fresh lettuce — the meat goes on last. Douse it all in light fish sauce, mix, and dig in.

TRY IT: Huyền Anh, 52 Kim Long, Huế 

4.Bánh ram ít 

Huế is one of the few places where you can encounter this delightful dumpling. A fried sticky rice cake and soft, steamed rice cake are layered on each other into a small mound. The rice is the star of the show, but a few shreds of fresh and fried shrimp, shallots and crispy pork skin make the finishing touches.

TRY IT: O Lé, Kiệt 104 Ngõ 17 Nhà số 9, Huế

5.Bánh ướt

Sometimes described as wet rice paper, bánh ướt is a soft, succulent sheet of fresh rice noodle. Huế cooks wrap it around a mix of aromatic herbs, crisp greens and grilled meat to make rolls. Get in there with your hands, and dip frequently into the spicy, garlic sauce on the side. 

TRY IT: Huyền Anh, 52 Kim Long, Huế

6.Bánh bột lọc

Texture is one thing Huế locals love to explore in their meals. Some travellers may find bánh bột lọc a curiously sticky morsel, but that’s part of the fun. Tear each translucent tapicoa dumpling from the banana leaf, and get a good look at the little piece pork and shrimp buried inside. It’s a mini-meal, Hue-style. 

TRY IT: O Lé, Kiệt 104 Ngõ 17 Nhà số 9, Huế

7.Bun Bo Hue (Hue style beef vermicelli)

Bun bo Hue is loved by people in other regions for the bold flavors. Special thing in Bun Hue is the broth, prepared by simmering pork bone for a long period of time and after that adding a large range of different spices containing lemon grass and chili to create mixed taste.

Shrimp paste holds no less importance. Hue people usually add thin slices of beef shank, chunks of boiled oxtail, and pig's knuckles or pork into the bowl. It contains cubes of brown congealed pig blood, which are very good for anyone suffer from high blood pressure. The specialty is commonly served with a plenty of herbs like sprouts, lime wedges, cilantro sprigs, onions, and sliced banana blossom.

8.Bun Thit Nuong (vermicelli with grilled pork)

Bun thit nuong is a mixture of rice vermicelli, grilled pork, fresh vegetables and other special ingredients.

‘Bun thit nuong’ has no broth, but a sauce made by grinded peanut. The pork is mixed with some ingredients to be tastier and then be grilled on fire. A bowl of ‘bun thit nuong’ includes rice vermicelli in the bottom, some pieces of grilled pork above, kinds of fresh vegetable around and the sauce on the top.

When eating, you should add a little chili sauce and lemon squash then mix all of them together to enjoy the special flavor of the dish.

9.Com Hen (baby clam rice)

Com hen is a very popular low priced specialty dish used to be enjoyed by the people in Central Vietnam. ‘Com hen’ has a sweet-smelling flavor of rice, onion, as well as strange tastes of sweet, buttery, salty, sour, and peppery-hot. ‘Com hen’ is simple but an intricate dish that fuses together a variety of flavors from clams, clam broth, fried pork fat, roasted peanuts, crunchy rice cracker, chili pepper, banana flower, star fruit, mint herb, rau ram (Vietnamese coriander), fermented shrimp sauce and rice.

What makes this simple kind of food popular is revealed in the great endeavor to adopt and process its main ingredient – baby clam – which must be dipped in water for a long while before being processed. Moreover, it is low-priced thus you could eat it in luxurious restaurants in Hue or even in vendor shops on the streets.

10.Nem Lui (lemongrass skewers)

Nem lui is made from succulent pork molded around lemongrass sticks. To enjoy this dish, you are suggested to take a small and thin piece of “rice paper” to wrap it with fresh vegetables, thin slice of star fruit, chilly, ect and roll it up to put in the special sweet and hot liquid sauce called “ nuoc leo”. “Nuoc leo” generally made of tens of different ingredients such as vegetable oil, sugar, coconut water, fish sauce, vinegar, pig liver, cinnamon extract powder, etc.  

This liquid sauce is extremely attractive for food lover thanks to its special taste and diversity of ingredients.

11. Banh Khoai

Banh Khoai is made from rice flour, water, turmeric powder, added slivers of fatty pork, shrimp, bean sprouts, egg and then pan fried. Banh Khoai is wrapped in mustard leaf, lettuce leaves or rice paper, and stuffed with variety of herb like mint leaves, basil and served with a sweet and sour mixed sauce.

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