Nhà Nguyễn · 1802–1883
The Nguyễn & the Huế Court table
The last dynasty eats in miniature: dozens of small, exacting dishes a meal. Huế’s entire cuisine is the court’s homework.
PhởPhở & Noodle Soups·225 min·Intermediate
Bún Bò HuếBún bò Huế
Huế's lemongrass-annatto noodle soup — beef shank, pork hock, and a fermented-shrimp depth handled honestly for kitchens far from the Perfume River.
NướngGrills & Lemongrass·55 min·Intermediate
Lemongrass Pork SkewersNem lụi
Huế's nem lụi — springy pork paste grilled on lemongrass stalks, wrapped in rice paper and herbs, and dragged through a peanut sauce with a secret.
BánhThe World of Bánh·65 min·Intermediate
Bánh Bèo ChénBánh bèo chén
Huế's steamed rice cakes in little dishes — each with its dimple of dried-shrimp floss, scallion oil, and pork crackling, eaten by the dozen with a spoon.
GốcFoundations·40 min·Intermediate
Huế Sour ShrimpTôm chua
Huế's fermented sour shrimp — whole shrimp turned scarlet and bright in a rice, galangal, and chili cure. The condiment that runs the table, made safely at home.
GỏiRolls & Gỏi·55 min·Advanced
Nam Ô Cured-Fish SaladGỏi cá Nam Ô
The raw-fish salad of Nam Ô fishing village — lime-cured herring rolled in toasted rice powder with wild herbs, made safely abroad with frozen sushi-grade fish.
GốcFoundations·85 min·Intermediate
Lotus-Leaf RiceCơm lá sen
The Nguyễn court's banquet rice — fried rice with lotus seeds, shrimp, and chicken, folded into a lotus leaf and steamed until the perfume reaches every grain.
GỏiRolls & Gỏi·50 min·Beginner
Huế Fig SaladVả trộn
Huế's vả trộn — young green figs simmered tender, crushed with pork, shrimp, and sesame, and scooped up on toasted rice crackers. Garden thrift in company dress.
GốcFoundations·75 min·Intermediate
H'Mông Steamed Corn Mèn MénMèn mén
The H'Mông staple of the high karst — cornmeal steamed twice into a dry, tender "rice," eaten with soup and greens where paddy fields cannot climb.
UốngDrinks·10 min·Beginner
Lotus TeaTrà sen
West Lake lotus tea — green tea scented inside the flower overnight in the old Hanoi manner, brewed at home from dried lotus tea with the heat turned down.
ChèChè & Sweets·135 min·Advanced
Bánh Ít Lá GaiBánh ít lá gai
Bình Định's small black pyramid cakes — glutinous rice dyed and flavored with ramie leaf, wrapped around sweet mung bean, folded into banana leaf by hand.
GốcFoundations·85 min·Intermediate
Đà Nẵng Beef ChảChả bò
The peppery steamed beef loaf of Đà Nẵng — springy, bouncy chả bò made at home with food-processor paste physics and one non-negotiable ice-cold rule.
NướngGrills & Lemongrass·65 min·Intermediate
Kim Long Rice Sheets with Grilled PorkBánh ướt thịt nướng
Kim Long's roll of fresh rice sheets around lemongrass-grilled pork — a garden-house snack from Huế's old lordly village, eaten by the plateful.
BánhThe World of Bánh·90 min·Advanced
Bánh Ram ÍtBánh ram ít
Huế's two-story dumpling — a soft sticky-rice bánh ít riding a shattering fried bánh ram base. One dough, two fates, and the royal kitchen's texture doctrine.
BánhThe World of Bánh·90 min·Intermediate
Bánh Bột LọcBánh bột lọc
Huế's translucent tapioca dumplings — whole shrimp and caramel pork belly glowing through the chew — in both the banana-leaf and the boiled "naked" form.
BánhThe World of Bánh·70 min·Intermediate
Bánh NậmBánh nậm
Huế's gentlest royal bánh — a whisper-thin rice-flour dumpling steamed flat in banana leaf under a blush of shrimp and pork, unwrapped warm at the table.
BánhThe World of Bánh·70 min·Intermediate
Bánh KhoáiBánh khoái
Huế's small crisp "joy cake" — a turmeric crêpe fried thick in its own little pan, folded over shrimp and pork, and dunked in peanut-liver nước lèo.