The 5 Must-try Delicacies When You Visit Hue

Com Hen

Com Hen (rice with mussel) remains a distinctive dish from Hue, Vietnam, continuing to delight food lovers with its unique combination of rice, boiled mussels, star fruit, fish sauce, cabbage, onion, pepper, peanuts, chili, and various herbs. A hallmark of Com Hen is that all these ingredients are served cold. Diners customize their bowls by adding all these components and then mixing in the hot mussel broth with chili sauce, which is the only warm element in the dish. The bold spiciness and diverse flavors ensure that Com Hen leaves a lasting impression on those who try it for the first time.

Photo: @xoilapsuon

Bun Bo Hue

Bun Bo Hue (Hue-style beef vermicelli) is a celebrated Vietnamese soup dish that showcases the culinary heritage of Hue. Known also as Bun Bo Gio Heo (beef and pig's knuckle vermicelli), it features a rich broth made by simmering beef bones for several hours, enriched with an array of spices including lemongrass and chili. Shrimp paste plays a crucial role in the dish's flavor profile. Typically, it includes tender slices of beef shank, pieces of boiled oxtail, and pork knuckles. For those who enjoy it, congealed pig's blood cubes are occasionally added, believed to be beneficial for individuals with high blood pressure. This dish is usually accompanied by a fresh assortment of herbs, such as bean sprouts, lime wedges, cilantro, onions, and banana blossom, or substitutes like thinly sliced purple cabbage or iceberg lettuce. Tourists are encouraged to sample it with a touch of shrimp paste blended directly into the soup for an authentic experience.

Photo: @theblogofsalt

Banh Beo

Banh Beo (water fern cake) is a traditional steamed rice pancake that embodies simplicity and flavor. Named after its shape resembling a water fern (beo in Vietnamese), this delicacy is characterized by its white, sometimes nearly translucent color, and features a dimple at the center. Each cake is topped with a savory mixture of dried or fresh shrimp, scallions, mung bean paste, crispy fried shallots, fish sauce, and oil, creating a delightful combination of textures and flavors.

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Banh Khoai

Banh Khoai, often likened to Banh Xeo (sizzling pancakes), is a delicious rice flour pancake uniquely popular in Hue. Made with rice flour, water, turmeric powder, and filled with pork, shrimp, and bean sprouts, Banh Khoai is pan-fried until golden. Unlike Banh Xeo, it is typically served open-faced, allowing for a presentation that highlights its vibrant ingredients. It is customarily accompanied by a fermented soybean sauce, and its rich, spicy flavors make it a favored winter dish among locals, who often prepare it during the cooler months.

Photo: @theworldofpow

Mam Tom Chua

Hue is renowned for its Mam Tom Chua (sour shrimp sauce), which stands out among the varieties of shrimp sauce found in Vietnam. This unique sauce, distinguished by its bright orange color and the preserved shrimp still retaining their shape, involves a straightforward preparation process. Fresh shrimp are rinsed in salted water and 'cooked' using a potent rice wine, turning them a vibrant red. The shrimp are then mixed with sticky rice, sliced galangal, garlic, and chili, and placed in a jar covered with guava leaves. After fermenting for about 5-7 days, this sauce emerges as a delicious condiment perfect for pairing with boiled pork and vermicelli.

Photo: @huyentrang7884