Top must-try dishes in Hue

Hue, once the imperial capital of Vietnam, is not only rich in history and culture but also renowned as one of the country’s key economic and culinary centers. The city’s unique royal heritage has given rise to a diverse and sophisticated cuisine, featuring numerous specialties that are beloved across Vietnam and cherished by food lovers worldwide.

From delicate royal-inspired dishes to flavorful street foods, Hue’s culinary scene offers a tantalizing journey for anyone eager to explore authentic Vietnamese flavors with a distinctive twist.

Com Hen (Rice with Mussels)

Com Hen (Clam Rice) is a distinctive specialty of Hue that perfectly showcases the city’s bold and complex flavors. This dish combines steamed rice with boiled clams, star fruit, fresh cabbage, onions, peanuts, chili, pepper, and a fragrant mix of local herbs—all served cold. What truly sets Com Hen apart is the experience of pouring hot boiled clam broth mixed with chili sauce over the ingredients, blending spicy, tangy, and savory notes in every bite. Its fiery kick and unique combination of textures make Com Hen a memorable dish for any adventurous foodie visiting Hue.

Bun Bo Hue (Hue-style beef vermicelli)

Bún Bò Huế (beef and pig’s knuckle vermicelli) is one of Hue’s most iconic dishes, celebrated throughout Vietnam for its rich and aromatic flavors. The hearty broth is simmered for hours with beef bones and infused with a fragrant blend of lemongrass, chili, and other spices, giving it a deep, spicy, and slightly tangy taste that awakens the senses.

This dish typically features tender slices of beef shank, succulent chunks of boiled oxtail, and pig’s knuckles, often complemented by cubes of congealed pig blood — a traditional ingredient believed to be beneficial for those with high blood pressure. Served over vermicelli noodles, Bún Bò Huế is accompanied by a generous assortment of fresh herbs, crunchy sprouts, lime wedges, cilantro, and sliced banana blossoms. When banana blossoms are unavailable, purple cabbage and iceberg lettuce make a perfect, refreshing substitute.

Bún Bò Huế is more than a meal; it’s a flavorful journey into the heart of Hue’s culinary heritage.

Banh Beo (Water fern cake)

Bánh Bèo is a delicate, small steamed rice pancake whose name is inspired by its shape, resembling a water fern (“bèo” in Vietnamese). These translucent, white cakes typically have a slight dimple in the center, which is generously topped with a savory mix of finely chopped dried or fresh shrimp, fragrant scallions, smooth mung bean paste, and crispy fried shallots. To enhance the flavor, it is served with a side of tangy fish sauce blended with rice vinegar and a drizzle of fragrant oil.

This simple yet flavorful dish is a beloved specialty of Central Vietnam, offering a perfect balance of textures and tastes in every bite.

Banh khoai (pancake)

Bánh Khoái is similar to Bánh Xèo (the sizzling pancake) as both are made from rice flour, water, turmeric powder, slices of fatty pork, shrimp, and bean sprouts, then pan-fried to crispy perfection. Like Bánh Xèo, Bánh Khoái is traditionally wrapped in mustard leaves, lettuce, or rice paper, accompanied by fresh herbs such as mint and basil, and served with a sweet and sour dipping sauce.

What makes Bánh Khoái unique in Hue is its open-faced presentation — unlike Bánh Xèo, which is folded in half. Additionally, Bánh Khoái is always enjoyed with a special fermented soybean sauce, lending it a distinctive, rich, and spicy flavor. Due to its greasiness and robust taste, Bánh Khoái is considered a winter delicacy in Hue, and locals typically prepare it only during the colder months.

Mam tom chua (Sour shrimp sauce)

The central region of Vietnam is renowned for its unique Mắm Tôm Chua (sour shrimp sauce), and Hue stands out as the best place to experience this distinctive delicacy. Unlike the usual brown, smooth shrimp sauce, Mắm Tôm Chua is bright orange, with the shrimp retaining their original shape, giving it a rustic and authentic appearance.

The preparation is simple but meticulous. Fresh shrimp are first cleaned in salt water, then “cooked” with strong rice wine until they turn a vibrant red. Next, the shrimp are carefully mixed with sticky rice, sliced galangal, garlic, and chili. This mixture is then packed tightly into jars and covered with guava leaves to ferment. After 5 to 7 days, the sauce develops its signature tangy, sour flavor.

Mắm Tôm Chua is considered the perfect accompaniment for dishes like boiled pork with vermicelli, enhancing the flavors with its bold and mouthwatering taste.