In Hanoi or Ho Chi Minh City also have shops selling Hue’s Cakes but cannot be comparable in taste when eating this gift in its proper home. Please visit Red Lady (Bà Đỏ) shop on Nguyen Binh Khiem or the other eateries on Chi Lang Street, Dien Bien Phu, Nguyen Hue … Remember this or else you have missed one of the most interesting things to do in Vietnam.
Steamed Rice Cakes, Ram Ít Cakes, Vietnamese Shrimp and Pork Dumplings, etc. are really aromatic and always served while it is still hot. Vietnamese Shrimp and Pork Dumplings are chewy and you can see through the cake in which a little pink shrimp is in the filling. Ram Ít Cakes are soft in the top, the bottom are crispy fried starch. Steamed Rice Cakes are milky white, each cake has the exact size as a small plate and looks so lovely.
Huế’s Cakes are only made from flour and shrimps but you will never get too tired of eating those. Each type has a specific sauce goes along with it, therefore, the flavor is distinguished.
Mussel Rice (Com Hen)
In a shop on Tran Phu street, there’s a mussel rice restaurant with thatch roofs. This restaurant doesn’t have many tourists visited but most people coming here to eat is Hue labor. Apart fromits low-roofed looks,all the food hereare neatly furnished, clean and put in the glass cupboard.
Each bowl of rice has Vietnamese herbs, half soup ladle of mussels, bean sprouts and banana flowers aresprinkled on top and served with a hot bowl of Mussels Soup.
Hue’s Beef Vermicelli Soup (Bun bo Hue)
Outside the city of Hue and some parts of Central Vietnam, it is called bun bo Hue to denote its origin. The broth is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp sauce and sugar for taste. Very spicy chili oil is added later during the cooking process.
Bun bo usually includes thin slices of marinated and boiled beef shank, chunks of oxtail, and pig’s knuckles. It can also include cubes of congealed pig blood, which has a color between dark brown and maroon, and a texture resembling firm tofu.
Bun bo is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, chili sauce, thinly sliced banana blossom, red cabbage, mint, basil, perilla, persicaria odorata or Vietnamese coriander (rau ram), saw tooth herb and sometimes mung bean sprouts. Thinly sliced purple cabbage is acceptable substitute when banana blossoms are not available. Purple cabbage most resembles banana blossom in texture, though not in taste. Fish sauce and shrimp sauce is added to the soup according to taste.
Another news: 6 Best Hue’s Delicacies (Part 2)