Top 4 hard-to-resist Hue delicious bites

Hue is always well-known for scrumptious delicacies and royal specialties. It is the ideal gastronomical hub for your Vietnam tours.

Hue mussel rice

Traveling to Hue, you definitely have to try mussel rice here.

Though mussel rice is a popular dish available here and there in Vietnam, you’re better to try out this flavor in where it was born – Hue. This yummy dish is made from cooked rice after cooling. The rice is added with well-marinated mussels and eaten together with the crispy fried pork fat. These crunching bites are an interesting part of all. Mussel rice’s flavor is enhanced with a little bit of spicy and pungent Hue shrimp sauce. Dip some herbal leaves and take a bite, you will feel the incredible fragrance inside your very mouth. Fried Asian shallots and golden grounded peanuts join hands to create the eye-catching toppings for this dish.

Me xung – Hue sesame (and peanut candy)

Me xung Hue is a deliciously chewy and somehow crunchy candy coated with a fragrant layer of white sesame. Gingerly and leisurely peel the nylon tiers of candy package and you will immediately see a piece of squared yellow sesame chunk along with myriad nutritious seeds.

Peanuts hidden inside the light yellow bites are so crunchy and surprised to the bite. The comfy sweetness of this viand will definitely knock down even the most discerning eaters. Hue has dozens of famous sesame production facilities to refer to such as Song Hy, Thien Huong, Thong Huong, Thanh Binh, Song Nhan, Nam Thuan, and Hong Thuan.

Hue Nem and Tré

Nem Hue (Vietnamese fermented pork roll) is different from North and North of South Vietnam in seasoning. In nem Hue, there is also the full taste of peanuts, fermented ground pork, finely chopped pork skin, fish sauce and other spices.

Tré is the dish that represents the distinctness of Hue cuisine. There are two types of them: fish paste smelling and intensely sweet ones. Although called tré bo (beef), there must still have sliced fried pork belly, galangal, garlic, fish paste wrapped in guava leaf and cover the outer with banana foliole. The red-brown pork version also has the fragrant smell of garlic. The latter is slightly sweet, sour made of baked yellow sliced fried pork belly, galangal, garlic, wrapped in Ming Aralia (Polyscias fruticosa) and finally banana leave outer.

Bun Bo Hue

Hue beef vermicelli soup is considered to be a specialty in Hue of the ancient city. You can easily buy a bowl of Hue beef noodle at any place in Hanoi or Ho Chi Minh City, but the true taste of Hue beef vermicelli is still incomparable in its fatherland. You have to go to Hue to experience it all. A bowl of delicious noodles must be made up of the delicious broth – the soul of Hue beef vermicelli soup.

Chili pepper, lemon grass, a little bit of fish paste are mixed together to bring up the delicious taste of the dish. To Hue, even sidewalk vendors can completely satisfy you with the taste of each and every spoon of fragrant and rich stock. Hue specialties can hardly be enough without this vermicelli-based bowl.

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