Banh Beo - Water Fern Cake

BANH BEO - WATER FERN CAKE

Hue Local Foods - Banh beo (water fern cake) is a kind of small steamed rice pancake. The name is to refer from the shape of the cake (like a water fern-Beo in Vietnamese). It is white in color, sometimes nearly transparent and usually has a dimple in the center, which is covered with savory recipes including chopped dried or fresh shrimp, scallions, mung bean paste, crispy fried shallots, fish sauce, rice vinegar, and oil.

BANH BEO - WATER FERN CAKE

BANH BEO - WATER FERN CAKE

BANH BEO - WATER FERN CAKE

BANH BEO - WATER FERN CAKE

Che Hue - Hue Sweet Soup

CHE HUE - HUE SWEET SOUP 

Che bot loc thit quay: Che bot loc has small circle shape, made by tapioca. When the water is boiled, “bot loc” will be fished out from boiled water, used with sugar water. “che bot loc thit quay” is made from pieces roasted pork which is cut into small pieces. “che” has both sweet and salty so not cloy. Che dau ngu: It is the oldest type in Hue. “che” is cooked by skilful hand. The Hue often adds some peanuts and coconut milk to increase attractiveness. Che sen: “Che sen” is cooked according to Hue style. “Sen” is steamed and mixed with sugar until lightly boiling. When the sweetness of sugar penetrates into “sen”, they turn off stove. In order to have delicious “che sen”, people should watch out the fire, mix gently with enough time.

Hue Food Tours - Hue Sweet Soup - Che Hue

Hue Pancake

HUE PANCAKE

Banh Xeo are Vietnamese savoury pancake made out of rice flour, water, turmeric powder, and sometimes coconut milk (in the Southern regions), stuffed with slivers of fatty pork, shrimp, and bean sprouts and then pan fried. Traditionally, they are served wrapped in mustard leaf, lettuce leaves, and stuffed with mint leaves, basil, fish leaf and/or other herbs, and dipped in a prepared nuoc mam called nuoc cham (Vietnamese fish sauce thinned with water and lemon). In the Central region, the pancake is dipped in a special ‘tuong’ sauce which consists of liver, hoisin sauce and garlic.

Southern style Banh Xeo are larger compared to the small pan-fried versions in the Central regions. Called “banh khoai” or stuffed omelette, today it is one of the best known dishes from the Central region. It made with rice flour and flavoured with cumin, it is fried until deliciously crispy around the edges in pans over charcoal burners. It is filled with little mounds of pounded pork, egg, shrimps, a few bean sprouts and some mashed green beans, and then folded over. To eat it, a piece is broken off with chopsticks and wrap it in fresh mustard greens with fresh herb leaves, slices of green banana and green fig, and dip it in a sauce (called ‘tuong’) which consists of liver, hoisin sauce and garlic.

The fresh herbs, which include the spicy, red-tinged cumin leaf, help to reduce any oiliness in the fried dish, as does the sourness of the banana and fig, which are also digestive aids.

Other variation of banh xeo are banh khoai in Hue city and Nghe An province, banh cang or banh can in South C

entral region, banh khot in Ba Ria – Vung Tau province.

In Cambodian cuisine, there is a similar dish called banh chiao which is derived from Banh Xeo.

Hue Local Foods - Hue Pancake

Hue Local Foods - Hue Pancake

Hue Local Foods - Hue Pancake

Hue Beef Noodle Soup

HUE BEEF NOODLE SOUP

If people come to Hue, they will unforgettable the flavor of Bun bo Hue - a specialty of Hue. A bowl of noodles with white noodles, pieces of pig's trotters… will make unique impression about Hue cuisine.

Whether North, South or Central, "Bun" also creates unique and specific dishes in each region. However, in Hue, they like “bun” rather than other one because of style of “bun Hue”. Hue style not only is the elegant, sophisticated, precise dishes but also feel the spirit of the processor. Coming to Hue, either morning or afternoon, walking along the small streets, people can find easily “bun bo Hue”. Someone must select the correct address with preferred flavor.

The major ingredient to cook “bun bo Hue” is beef and pork. Beef is chosen carefully, pork would be taken from elbow down to the pig’s feet. Then take them washed, shaved pork, boiled them about half an hour. After that, they crush lemongrass and put into the boiling water. “Mam ruoc” will be used with suitable quantity in order to create an attractive scent and charming sweetness.

The Hue is famous for fussy beauty of each dish. “bun bo” bowl seem meager but elegant with sweet broth, white “bun”, few slices of red chilli and lemongrass. Pieces of pork mixed with beef creates delicious dish. The flavor is felt not only by sense but also by smell. In addition, guest must enjoy “bun bo Hue” with banana flower and white basil. Life changes and “bun bo Hue” also has some changes. Although, it has some changes, some differences, people cannot forget special dishes in Hue.

Hue Beef Noodle Soup - (Source from the internet )