Hue food: Top 10 dishes that make up the culinary quintessence of the ancient capital

Every Hue food dish carries a refined, flavorful, and unique taste. Let’s explore the top 10 Hue dishes that represent the very essence of the ancient capital’s cuisine — must-tries for anyone visiting this historic city.

Bun Bo Hue

Bun Bo Hue stands as the pinnacle of flavor harmony - a national treasure of Vietnamese cuisine that originated from the Imperial City. What makes it special is its chewy rice noodles, tender beef slices, and firm pork hock, but the soul of the dish lies in the spicy, aromatic broth.

Simmered from beef bones and seasoned with Hue’s signature shrimp paste and lemongrass, it delivers a deep, bold taste. The vibrant orange-red color from annatto oil not only appeals to the eye but also hints at the distinctive spicy kick - an unforgettable culinary experience.

Banh Khoai Hue (Crispy Pancake)

Banh khoai is a typical "banh xeo" of Hue, different by its small round shape, thick and especially the perfect crispiness of the crust. The crust is made from rice flour, eggs and turmeric, covering the filling of fresh shrimp, pork belly and bean sprouts. 

The sophistication of the dish lies in the dipping sauce: instead of the usual sweet and sour fish sauce, banh khoai must be eaten with a thick golden brown broth, made from liver, lean meat, roasted peanuts, with a rich, fatty taste, creating a wonderful balance with the crispy taste of the cake.

Banh Nam

Banh nam is a symbol of ingenuity and simplicity in Hue cuisine, standing out with its flat shape, carefully wrapped in banana leaves. The soft, flexible cake shell, made from rice flour, covers the richly marinated minced shrimp and meat filling. The mild aroma of banana leaves when steamed permeates the cake, creating a rustic, elegant flavor. When enjoying, banh nam is dipped in diluted chili fish sauce, further enhancing the natural sweetness of the filling.

Banh Ep (Pressed Cake)

Banh ep is a creative street food that highlights the ingenuity of Hue’s locals. The name “ep” (press) comes from its preparation: chewy tapioca dough and a filling of minced pork and egg are pressed thin on a hot cast-iron mold until crispy. The cakes are served straight off the griddle, still hot and crunchy. Often wrapped in fresh herbs and starfruit, and dipped in sweet and spicy fish sauce, banh ep delivers a delightful balance of richness, tanginess, and heat.

Com Am Phu 

Com Am Phu, or “Hell Rice,” is one of Hue’s most intriguing dishes - captivating diners with both its flavor and mysterious name. The dish features white rice served with grilled pork, shrimp, egg strips, Vietnamese sausage, pickled vegetables, and fresh herbs, all beautifully arranged to create a colorful harmony of textures and tastes.

Legend has it that the dish dates back to Emperor Bao Dai, the last king of the Nguyen Dynasty. During a nighttime excursion, the king stopped by a small roadside eatery lit only by dim oil lamps. The eerie yet tranquil setting inspired him to name the dish “Com Am Phu” - to commemorate that peculiar and unforgettable meal.

Com Hen (Rice with Baby Clams)

Com hen is a rustic yet emblematic dish from Con Hen islet in Hue. It’s a bold combination of cold rice topped with stir-fried spicy clams, crispy pork cracklings, roasted peanuts, fresh herbs, and the umami-rich shrimp paste. The uniqueness of com hen lies in the hot clam broth poured over the dish before eating, creating an exciting contrast between hot and cold, spicy and nutty - a reflection of the yin-yang balance in Hue cuisine.

Banh Canh Nam Pho (Nam Pho Thick Noodle Soup)

Originating from Nam Pho village, banh canh Nam Pho is a distinctive variation of Vietnam’s thick noodle soup. Its standout feature is the thick, orange-hued broth made from shrimp and crab roe. The noodles, made from a mix of rice and tapioca flour, are chewy yet tender. The minced shrimp and pork balls add natural sweetness, while the mild spiciness and aromatic broth make this dish comforting and satisfying.

Che Hue (Hue Sweet Soup)

Che Hue is a treasure trove of traditional desserts, ranging from humble street sweets to royal delicacies. Each type of che offers a delicate sweetness - never overwhelming - and a vibrant presentation. Whether it’s corn pudding (che bap), lotus seed sweet soup (che sen), or purple yam dessert (che khoai tia), every bowl reflects Hue’s artistry, balance, and elegance in culinary craft.

Tom Chua Hue (Fermented Sour Shrimp)

Tom chua is a renowned fermented specialty that sets Hue cuisine apart. Fresh shrimp are carefully marinated and naturally fermented with galangal, garlic, chili, and glutinous rice powder, resulting in a harmonious blend of tangy, spicy, salty, and mildly sweet flavors. More than just a side dish, tom chua embodies the patience and skill of Hue’s traditional food preservation methods.

Me Xung (Hue sesame candy)

Sesame candy is a traditional chewy candy, a symbol of Hue's sweet cuisine, often used as a gift. The candy is a perfect combination of the sweet taste of malt, the fatty taste of crispy roasted peanuts, and the aroma of roasted sesame on the outside. Depending on the type, sesame candy can be soft and chewy (chewy sesame candy) or crispy (mirror sesame candy), but the common point is moderate sweetness, not sticky to the teeth, ideal to enjoy with a cup of hot tea.

The essence of Hue food lies in its meticulous preparation, delicate seasoning, and authentic imperial flavors. Whether you’re a traveler or a food enthusiast, these top 10 Hue dishes are sure to captivate your senses - each one a timeless symbol of Vietnam’s rich culinary heritage.

>> See more great food suggestions in the Dine & Drinks section.