Hue is the land of the ancient capital, where culinary art has its own mark with the beauty of elegance, sophistication and diversity, from royal cuisine to folk cuisine. In particular, Hue women play an important role in preserving Hue cuisine, because they are handed down cooking secrets from their mothers according to family tradition. Generation after generation, they are like artisans preserving the beauty of Hue cuisine through every daily meal at home.
The people of Hue, no matter where they go or what they do, cannot forget the smell of their mother’s beloved kitchen
Ma Thuong left Hue to live in Nha Trang more than 50 years ago, but no matter where she is in Nha Trang or where she goes, she still brings Hue dishes with her. Like a mother and wife, she cooks every day as a simple and natural thing, cooking each meal for her husband and children. If she cooks a lot, it will be delicious and delicious. Even though she is old, she still likes to make Hue dishes for her children and grandchildren to enjoy. For dishes such as banh nam, tapioca or shrimp soup, she often goes to the market to buy flour, banana leaves and other ingredients, then comes home to knead the dough, cut the dough, make the filling, meticulously preparing each step to Make delicious food for the family.
Bread flour

Starting with tapioca cake, Mrs. Thuong shares the story of a Hue woman who nurtures family love through old dishes.

Ma Thuong wrapped cakes at the Hue event – Remember my old Ma
Hue tapioca cake is a simple country gift, easy to eat and easy to make. Along with banh nam, banh it, banh loc, it has created a unique feature of Hue cuisine.
Nam cake

Hue Nam Cake is a rustic dish, with a delicious, soft, and faint flavor of shrimp. This is a dish that can satisfy the taste of any tourist who visits the ancient capital and enjoys this specialty
Shrimp noodle soup

Shrimp noodle soup is also a Hue dish loved by many diners with its chewy noodles and rich and sweet broth from shrimp.
If Ma Thuong’s story is the story of a Hue woman keeping the flavor of her homeland in her home, then Dao Huu Quy – a TikToker living and working in Hue wants to share the story in the way of a young person. preserving and spreading the beauty of Hue culture in modern times.
Vinegar noodle soup

Huu Quy shared that vermicelli with vinegar is considered a precious gift, a dish reserved for the nobility in Hue in the past.

To cook vermicelli with vinegar and water to make it more flavorful and delicious, zebra shrimp and crunchy noodles are indispensable

The original Bun Nuoc vinegar is known as a summer dish because the nuoc only appears once a year in the summer in the brackish water areas of Hue.

Dao Huu Quy introduces and instructs how to make noodle soup with vinegar
However, today people can replace the crab with jellyfish to make this dish more popular. The unique and wonderful feature of the dish is the way to prepare two types of broth: one is made from liver combined with soy sauce, peanuts and sesame; and one type from goby fish caught on the Perfume River. It can be said that the sweetness is mixed with richness when combining these two types of broth with vermicelli and ingredients such as water, hand-pounded crab cakes, shrimp, adding a little rice paper, raw vegetables, and spicy chili sauce typical of the country. Hue will be an unforgettable culinary experience. Vinegar noodle soup has cooling properties, eating it will cool your body. Therefore, Hue people often eat this dish after lunch.
Jam bundt cake

Talking about Hue cuisine, we cannot help but mention the richness of cakes and sweet soups.
Banh bundt jam, a folk cake often made on occasions when there are parties in the house, the death anniversary of grandparents or simply when there are many fruits in the garden of Hue people in full ripe season, some mothers feel sorry for not eating all of them. will be used to make cakes, or at the end of the year when the house makes jam for Tet, there are leftover jam scraps that will be used to make jam cakes.
Cashew rice cake

In the memories of some Hue people who are descendants of kings and mandarins, every time there is a death anniversary in the family, the grandmother, mother and aunts together make all kinds of cakes and Hue dishes to worship the ancestors. Some of these cakes still exist today, such as the te dieu cake.
There are two types of Banh Te Dieu. The first type is also called Banh 7 Lua, the main ingredient is mung beans and must go through 7 elaborate steps: soak the mung beans in hot water, then peel off the shell, roast and grind finely, sprinkle with dew, simmer with sugar water, rub with flour and print in a mold. Next, peel the bamboo, bend and clamp the cake and bake it on charcoal until the cake is golden and crispy. The second type of Banh Te Dieu is made from dried lotus seed powder.

Taste of home – Remember my mother
A series of events honoring cuisine Taste of home Organized by Man Moi restaurant, it is a combination of prestigious Vietnamese culinary experts, cultural researchers and local culinary artisans, to organize cultural discussions and culinary demonstrations. prepare, invite to enjoy cuisine… to honor and promote typical dishes from 63 regions of Vietnam, introducing the beauty of local culture through cuisine throughout Vietnamese regions.
Photo: FB Man Moi