Dreaming in Huế with Three Enduring Tastes
"Hue landless road around
No blue water-like graphic
paintings Who are landless hue is..."
Hue is well known for its beautiful natural scenery, but it also has a delicious and distinctive cuisine that will delight anyone. Each Hue dish has a distinct personality, distinct flavor, and an unmatched original design.
According to writer Nguyen Tuan, hue people first consume food with their eyes and nose. If you've visited Hue and eaten any of the three cakes listed below, their flavors will stay with you forever.
Bánh bột lọc
The best hue filter dough cake is freshly steamed; otherwise, it still has a smoky aftertaste. You can enjoy the softness of the filter powder, the rich flavor of fatty pork, and the sweetness of river shrimp when you dip the cake in hot chili sauce.
Bánh bèo
Bánh bèo are cooked after being fashioned into lovely tiny cups. The shrimp lice, deep-fried pork skin, a little fatty oil, and finely chopped green onions will be topped with cooked cakes. Hue residents also craft ornate chopsticks out of thin bamboo stalks to roll up bánh bèo. As a result, the Hue people use the expression "bamboo knife, stone cup" to describe how to properly consume bánh bèo.
Bánh ram ít
The less flexible portion of the cake at the top and the crispy, fragrant little ram cake at the bottom are combined to create the little ram cake, which can be eaten both crispy and supple, fragrant and sweet. The stuffing is composed of steamed and fried shrimp in onion grease.
The ram cake does not require filling; it is simply fried till crispy and dark yellow on a greased skillet. Any diner visiting Hue will be pleased by the combination of the crispy flavor of ram cake with the fragrant, supple flavor of tiny cake and the sweet, salty flavor of fish sauce. Ca dao song from Hue tradition describes the flavor of ram cakes as follows:
Hey, I just sucked and listened
to the golden ram ít and less fond of the new love
or hue specialty,
the wild incense of the court looking for each other"
