1Hue’s delicious dishes make the reputation of the ancient capital’s cuisine
It would not be wrong to say that the ancient capital of Hue is the cradle of many unique and attractive cakes. The delicious Hue dishes that have made the reputation of the ancient capital’s cuisine famous in all places near and far can be mentioned as Banh press, banh hoi, banh beo, etc. But somewhere there is still a dish of Hue cake that is now close to home. In this ancient capital, there are only a few sellers left. That is the cake.
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The first interesting thing about this delicious Hue dish is its name. The reason it is called banh phat is because the chef when making the cake requires quick operations. Instead of coating the dough, adding filling and rolling it up, they will have to quickly fold or flip the cake. In the local language, this flipping action is called “flipping” or flipping the cake. For that reason, this dish was named banh phat and kept until today, becoming an interesting bright spot on the culinary map of the ancient capital.
This delicious Hue dish is not only unique from its name but also memorable with its very own unique flavor. Banh phut is made from rice flour, has some similarities with wet cake, but if you sip and think about it for a long time, you will definitely notice the difference.
This delicious Hue dish has a filling filling with diced vegetables stir-fried with boiled meat, pork rolls, served with raw vegetables and fish sauce mixed with lemon, garlic and chili. If you’ve just heard it, people often think of the “brother” of banh cuon, but that’s actually not the case.
Banh phut has two versions, including salty and sweet fillings. If the savory cake is filled with stir-fried vegetables, boiled meat and pork rolls, the cake will be coated with tapioca starch and served with sweet potatoes, purple potatoes, green beans or pumpkin depending on the chef.
It sounds simple, but few people would expect that this Hue delicacy was once a royal dessert, often offered to the king during Tet and spring. Then, as time passed, banh phat was gradually forgotten, leaving only the countryside of Hue with people making this cake. This unintentionally helps Banh Phat, a simple gift of the ancient capital’s countryside, become a Hue delicacy that everyone who hears the name hopes to enjoy once.
Currently, if you want to enjoy this delicious Hue dish, you can visit Ba Toan restaurant located at 9 Ung Binh street, Vy Da ward, Hue city. This is one of the few rare shops that still sells this delicious Hue dish and still retains the old flavor, so the shop is always busy with people coming in and out, just to enjoy this attractive cake.
Banh phut is a Hue delicacy that has been lost for a long time, and very few people still sell it in the ancient capital
Although it is a rustic dish, it will be difficult for you to find a place that sells vermicelli with vinegar outside the ancient capital of Hue.
This Hue delicacy is relatively simple, just noodles served with water, a type of mollusk that looks similar to a jellyfish but has a chewy, crunchy, sweet and most attractive taste. Muc often floats in patches in the brackish water of Hue on summer days, so if you want to enjoy this specialty, remember to estimate the appropriate time to go. People often joke with each other that if they come to the ancient capital on a hot summer day and enjoy a bowl of vinegared vermicelli and shrimp paste, it will seem like a cool breeze is blowing throughout the body.
Although the appearance seems relatively simple, it will take quite a bit of time for a talented chef from the capital to prepare a perfect portion of rice noodles with vinegar and nuoc. After harvesting, the fruit will be soaked in cold water and mixed with crushed guava leaves. When enjoying, take out, drain and squeeze dry. The drier the juice, the more delicious this Hue dish will be.
Sauce is also an indispensable piece, and is considered the soul of this Hue delicacy. To get the sweet sauce, the chef will use fresh shrimp, peeled and headless, marinated with some spices, then stir-fried until firm with pork belly cut into bite-sized cubes. When the shrimp and pork belly mixture is firm, add chili powder, filtered water and simmer with chopped cherry tomatoes for a beautiful color.
A bowl of vermicelli with vinegar when served to diners will include fresh vermicelli, fish cakes, shrimp, rice paper and foot noodles. Served with this delicious Hue dish will be thinly sliced porcelain banana ears, marjoram, bean sprouts and assorted herbs, with the addition of a little spiciness from chopped chili to make it even more flavorful and attractive.
To enjoy this delicious Hue dish properly, you should eat it while the noodles are still warm. At this time, the aroma of the seasoned vegetables, the richness of the shrimp and meat sauce, the crunchiness of the water and the crispiness of the rice paper will stimulate the taste buds the most.
Although it is a famous Hue delicacy, currently in the ancient capital, only the restaurant located right at the foot of Gia Hoi Bridge sells it. You should get up early to enjoy a quality bowl of vinegar vermicelli at an affordable price, about 30,000 VND.
Vinegar noodle soup with a unique flavor that only the ancient capital has
When mentioning Hue delicacies, how can we ignore Banh Duc Mat? Made from rice flour and Bamboo leaves, this Hue delicacy often appears every Tet holiday, so if you want to enjoy it, you should consider going to the ancient capital around this time.
The molasses cake has an eye-catching green color, the seller cuts it into square pieces and wraps it in fresh banana leaves. To enjoy it properly, you should use a bamboo knife to spread the golden layer of molasses onto the cake’s surface, then sip to fully feel the unique flavor of this rustic cake.
If you want to enjoy this delicious Hue dish, you can visit local markets such as An Cu, Ben Ngu or house number 214 Phan Chau Trinh street. The price for each piece of banh duc molasses, which is about 8 to 10 pieces, ranges from 20,000 VND to 30,000 VND, too cheap, right?
Molasses cake is a snack loved by many people
Everyone knows how famous Hue tapioca cake is, but have you ever imagined how this dish would taste if fried?
However, fried tapioca cake is not a cake with a plump shrimp and meat filling in the middle. On the contrary, this Hue delicacy is made into round cakes with a small shrimp filling in the middle, then fried in a pan of boiling oil to make the crust crispy.
If you want to prepare this delicious Hue dish properly, the chef will stir the cake in boiling water and then mix it with a little cooking oil. This is a way to help prevent the cake from exploding and the filling coming out during the frying process. When cooked, the crust will be ruffled and opaque white, slightly yellowish.
Fried tapioca cake is often enjoyed by the people of the ancient capital on windy days. At this time, the cake is just cooked, hot and crispy and attractive. With one bite, you can clearly feel the sweetness and richness of fresh shrimp. Dipping it with a bowl of spicy dipping sauce is even more attractive. If you like, you can also serve it with quail eggs or eggs to reduce the greasy taste.
Fried tapioca cake is a delicious Hue dish suitable for sipping at brunch
The ancient capital of Hue is truly a land full of interesting things. Not only famous for its attractive places, this land still has many delicious Hue dishes waiting for everyone to quickly come and enjoy. Immediately save the delicious dishes that Vietnamtravelio has just revealed in your Travel Guidebook so you don’t miss out on the special things.
