Bun Bo Hue (Hue Beef Noodle Soup)
Bun bo hue (Hue beef noodle soup) is a regional speciality comprising thick rice vermicelli and various toppings in a thick soup. Unlike pho, this dish is a combination of sweet, sour and spicy as it’s flavoured with boiled bones and shank, annatto seeds, lemongrass, ginger, fermented shrimp paste, chilli oil, and sugar. As for the toppings, expect congealed pig blood, beef or pork knuckles, bean sprouts, lime wedges, cilantro, diced green onions, banana blossoms, mint and basil. You can also ramp up the spiciness by adding fresh chillies and fermented fish sauce to your bun bo hue.
Com Hen (Clam Rice)
Com hen (clam rice) consists of rice topped with baby basket clams, crispy pork skins, roasted peanuts, shrimp paste, and fresh greens. Commonly eaten as a filling breakfast, the clams are stir-fried with chopped garlic, onion, fish sauce, pepper, and mint leaves before they’re poured over a plate of steamed jasmine rice. In some restaurants, com hen is often accompanied with a bowl of clam broth as well as a platter of coriander leaves, shredded banana blossoms and bean sprouts. There are plenty of food stalls in Dong Ba Market selling this Hue speciality for about VND 20,000.
Banh Ram It (Fried Sticky Rice Dumplings)
Banh ram it is a Central Vietnamese speciality that pairs steamed sticky rice dumpling with a crispy patty that’s also made with sticky rice. Similar to a Japanese mochi but eaten as an appetizer instead of dessert, the dumpling is topped with a savoury mix of green scallions, shrimp and pork. A platter of six banh ram it dumplings costs about VND 30,000 at a local joint, but prices are higher at more upscale restaurants and hotels.
Banh Bot Loc (Tapioca Dumplings)
Banh bot loc, made with tapioca starch rather than rice flour, is filled with marinated shrimp and milled pork before it’s wrapped in oiled banana leaves and steamed until cooked. To enjoy this Hue snack, simply unwrap the banana leaf and dip it in a platter of nuoc mam pha, a sauce made with vinegar, shrimp stock, fermented fish sauce, sugar, and fresh chilies.
Banh Beo (Steamed Rice Cakes)
Known in English as steamed rice cakes, banh beo look similar to cupcakes but are topped with dried shrimp, deep-fried pork rind, shallots, rice vinegar, and fresh herbs. Accompanied with a side of nuoc mam (fermented fish) dipping sauce and red chillies, there are two variations of this local delicacy - banh beo chen is prepared in a coin-sized ceramic saucer (you can get five or six for about VND 30,000 at sit-down restaurants) while the larger banh beo dia is eaten as a main dish.
Nem Lui (Hue Lemongrass Skewers)
Nem lui is a kebab-like dish using lemongrass stalks, which is wrapped with marinated meat (usually pork or beef) then grilled over a charcoal stove. Diners are also served with a side of rice paper, lettuce and cucumber slices, rice vermicelli, and fresh herbs. It’s available as an appetizer at just about all local restaurants and hotels in Hue. For added flavour, dip nem lui into a local sauce made with ground peanuts, fermented beans, sesame seeds, shrimp paste, chopped garlic, chillies and shallots.
Bun Thit Nuong (Vermicelli Noodles With Grilled Pork)
Bun thit nuong comprises rice vermicelli noodles, grilled pork, lettuce, cucumbers, bean sprouts, pickled daikon, basil, mint, chopped peanuts, and deep-fried spring rolls. Priced at VND 20,000 upwards, this hearty dish also comes with a side of pickled carrots, fresh lettuce and fermented fish dipping sauce. Eat like the locals by pouring the sauce over the noodles for an extra kick of flavour.
Banh Khoai (Vietnamese Crepe)
Banh khoai has easily distinguished from other savory snacks in Hue thanks to its turmeric yellow colour. Readily available at roadside stalls, local joints and markets, this open-faced crepe is typically filled with pork, shrimp, scallions and bean sprouts. However, you can also find several venues offering this local snack with quail eggs and starfruit. As with most Vietnamese dishes, banh khoai is best eaten with a side of fresh greens and herbs as well as a fermented soybean dipping sauce.