A journey to remember
Situated in Vietnam’s central region, Hue has long held the mantle as Vietnam’s culinary hub as a result of its fastidious emperors demanding a multitude of small yet impeccably presented dishes.
One of Hue’s most famous specialties but today found throughout the country is Bun bo Hue, a spicy stew, usually eaten at breakfast, laden with spaghetti-thick rice noodles, tender slices of beef and pork, and plenty of chili, lemongrass and fresh herbs. In fact, in Hue and across the nation, people devour aromatic herbs, such as Asian basil, coriander, mint, spring onion, chives and water cress, like vegetables, usually uncooked to retain the flavor.
Banh khoai, which translates to "happy pancake", is a Vietnamese rice flour crepe, crispy yet moist in texture, loaded with pork, shelled shrimp, mushrooms, beans and more. Mini rice pancakes known as Banh khot are topped with shrimp and eaten with fresh herbs.
Other central Vietnam specialties not to be missed include Banh bot loc, a small, clear-looking, chewy tapico a dumpling often filled with shrimp and pork belly, topped with fried onions and served with sweet chili fish sauce, and banh nam, a savory Vietnamese “rice layer” cake.