In every corner of this former Hue imperial capital, you’ll find dishes that whisper centuries of royal heritage, street food that bursts with bold central spices, and delicate bites that feel almost too beautiful to eat. Hue’s cuisine isn’t merely about eating; it’s about experiencing a living, breathing culture on a plate. Whether you’re a seasoned foodie or a curious traveler, this Hue food guide will take you through 15 unforgettable dishes – each one a story, a tradition, a must-try that might just change the way you taste Vietnam forever.
1. Bun Bo Hue
If pho is Vietnam’s most famous dish, Bun bo Hue is its unapologetically fiery cousin – deeper, bolder, and undeniably Central. Originating from the ancient capital of Hue, this noodle soup carries the weight of tradition in every spoonful.
Its broth is a fragrant blend of lemongrass, chili oil, and fermented shrimp paste (mam ruoc), simmered with beef shank and pork hock to create a rich, reddish elixir that is as complex as it is comforting. Served with thick round rice noodles, tender slices of beef, and often cubes of congealed blood or crab rolls, the dish is finished with a handful of sliced onions, fresh lime, and a dash of Hue-style chili sauce.
Over the years, Bun Bo Hue has earned a well-deserved spot on the global culinary map. It has been praised by international chefs, featured in travel and food shows, and even named by the late Anthony Bourdain as one of his favorite Vietnamese dishes — a “symphony in a bowl”, as he once described it.
Bun Bo Hue
2. Banh Khoai (Hue crispy pancake)
Think of Banh Khoai as Hue’s pride. With its vibrant golden hue from turmeric, this sizzling rice flour pancake is pan-fried to perfection and folded in half, bursting with shrimp, sliced pork, and bean sprouts. But the real magic lies not just in the crunch, it’s in the harmony of textures and flavors that follow.
What sets Banh Khoai apart is its signature dipping sauce: a rich, creamy blend of ground pork, liver, peanuts, and sesame seeds, unlike anything else in Vietnamese cuisine. Wrap a piece of the pancake in fresh mustard leaves, herbs, or banana blossom, dip it into that warm, nutty sauce, and you’ll taste the culinary soul of Hue, earthy, bold, and deeply satisfying.
Banh Khoai or Hue crispy pancake
3. Banh Beo (Steamed rice cake)
Don’t let the size fool you, each tiny dish of Banh Beo holds centuries of tradition, artistry, and flavor. A beloved delicacy from Hue, Banh Beo is named after its shape, said to resemble the leaf of the duckweed plant (beo in Vietnamese). But this dainty rice cake, steamed in small ceramic saucers, is anything but ordinary.
Topped with a sprinkle of dried shrimp powder, crispy pork cracklings, scallion oil, and sometimes a sliver of fried shallot, it’s served with a spoonful of sweet-savory fish sauce poured directly into each chén (cup). The soft, almost silky texture of the rice cake contrasts beautifully with the crunch and umami of the toppings – a masterclass in balance and subtlety.
Unlike versions from other regions, Hue-style Banh Beo is thinner, more refined, and steeped in imperial legacy.
Banh Beo or Steamed rice cake
4. Banh Nam (Flat steamed dumpling)
Soft, slender, and subtly fragrant, Banh Nam is Hue’s answer to minimalism in food – yet beneath its humble appearance lies a symphony of flavor. Made from a smooth mixture of rice and tapioca flour, this flat steamed dumpling is gently spread over a banana leaf, filled with finely minced shrimp and pork, then folded into a neat little parcel. Steaming brings out its signature texture – silky, tender, and lightly infused with the earthy scent of the leaf.
Unwrapping a Banh Nam feels like opening a quiet secret: inside is a dish born from rural kitchens, elevated to royal tables. A touch of fish sauce and chili completes the bite – a delicate blend of sweetness, saltiness, and warmth.
Banh Nam or Flat steamed dumpling
5. Banh Bot Loc (Clear shrimp dumpling)
Translucent, chewy, and packed with flavor, Banh Bot Loc is perhaps the most iconic dumpling of Hue’s imperial cuisine. Made from tapioca flour and filled with a rich mixture of whole shrimp and braised pork, each dumpling is a small masterpiece. The shrimp – often left unpeeled for color and crunch – blends with savory pork to create a filling that’s both sweet and umami-rich. Once steamed, the dumpling becomes glossy and elastic, revealing its vibrant filling through a crystal-clear wrapper.
There are two traditional styles: the leaf-wrapped version, steamed inside banana leaves for an earthy aroma, and the bare version, simply molded and boiled. Either way, the final touch is a drizzle of fish sauce made from the leftover shrimp braising liquid, an extra layer of depth that makes this dish unmistakably Hue.
Banh Bot Loc or Clear shrimp dumpling
6. Banh Ram It (Sticky rice dumpling with crispy base)
Banh Ram It is a true testament to Hue’s culinary finesse – a perfect marriage of textures in one bite-sized treasure. This unique dish combines a crispy rice cracker (banh ram) base with a soft, sticky glutinous rice dumpling (banh it) on top, filled with savory shrimp and pork. The contrast is divine: crisp meets chewy, rustic meets refined.
Once steamed and assembled, it’s drizzled with scallion oil and served with a spoonful of sweet fish sauce. Every bite is an interplay of crunch and tenderness, salt and sweetness – a dish that may look modest, but captures the heart of Hue’s royal-era ingenuity. One bite, and you’ll understand why this little gem has earned such a devoted following.
Banh Ram It or Sticky rice dumpling with crispy base
7. Banh Ep (Pressed scallion pancake)
Banh Ep may not carry the royal pedigree of other Hue delicacies, but it wins hearts most honestly: with sizzling sounds, irresistible aroma, and flavors straight from the soul of the streets. Originating from the coastal village of Thuan An, this humble snack is made by pressing a dough of tapioca flour, minced pork, egg, and scallions between hot iron plates – right in front of your eyes.
The result? A thin, crispy-edged pancake with a chewy center, bursting with savory richness and a touch of sweetness. Locals eat it piping hot, wrapped in fresh herbs, green mango, pickles, and dipped into a tangy-sweet fish sauce. Cheap, cheerful, and wildly addictive, Banh Ep is the kind of snack that takes you straight to a bustling corner of Hue – where tradition meets crunch, and flavor never waits.
Banh Ep or Pressed scallion pancake
8. Banh Canh Nam Pho (Nam Pho thick noodle soup)
Banh Canh Nam Pho is a hidden gem in Hue’s culinary crown, a comforting bowl of thick, silky noodles swimming in a velvety broth infused with shrimp, crab, and pork. Originating from Nam Pho village just outside Hue, this dish carries the briny breath of the sea and the warmth of a home-cooked meal. Its tapioca-based noodles are soft yet satisfyingly chewy, holding onto every drop of the rich, umami-laden soup.
The broth is thickened not with cream, but with time, as shrimp and pork are simmered down with annatto oil, giving it a beautiful reddish hue and deep flavor. A spoonful of scallion oil, a hint of chili, and you have a dish that whispers stories of a fishing village, passed down through generations. Modest in appearance but full of character, Banh Canh Nam Pho is Hue in its most soulful, coastal form.
Banh Canh Nam Pho or Nam Pho thick noodle soup
9. Nem Lui (Grilled pork on lemongrass skewer)
If there’s one street food that captures Hue’s flair for flavor and fun, it’s Nem Lui, juicy grilled pork molded around a fragrant lemongrass skewer, smoky and irresistible. Each skewer is a handheld invitation to the city’s bold culinary spirit. The meat, marinated with garlic, shallots, fish sauce, and a hint of sugar, is grilled until golden brown and slightly charred at the edges, releasing a tantalizing aroma that fills the air.
But the real joy of Nem Lui lies in the way it’s eaten. Wrap it in soft rice paper with herbs, pickles, cucumber, and fresh greens, then dip it into Hue’s signature fermented peanut dipping sauce – thick, rich, and slightly sweet. Every bite is a play of textures and temperatures, smoky meets fresh, crunchy meets tender.
Nem Lui (Grilled pork on lemongrass skewer)
10. Com Hen (Clam rice)
Com Hen is a dish that defies expectations: rustic, unpretentious, and wildly flavorful. At first glance, it’s just cold rice topped with tiny river clams. But take a closer look, and you’ll discover a riot of textures and flavors: crispy pork cracklings, roasted peanuts, shredded green mango, banana flower, herbs, sautéed baby clams, and a spoonful of clam broth poured in at the end – hot, spicy, and deeply aromatic.
Born from the Perfume River and perfected by generations in the countryside of Hue, Com Hen is not meant to impress with luxury but to astonish with depth. It’s salty, spicy, crunchy, soft, cool, and warm – all in one chaotic, delicious bowl. This is Hue’s food at its most honest: street-born, river-raised, and unforgettable.
Com Hen (Clam rice)
11. Com Am Phu (Hue-style “hell” rice)
Mysterious in name but rich in history, Com Am Phu (literally “rice from the underworld”) is a dish that piques curiosity long before the first bite. The story goes back to the Nguyen dynasty, when the emperor, disguised as a commoner on a secret nighttime stroll, stopped by an old woman’s humble home.
Though poor, she offered him a bowl of plain rice surrounded by an array of finely sliced side dishes – all arranged neatly and served under the flickering light of an oil lamp. Taken by both the warmth of the meal and the shadowy ambiance, the emperor later referred to it as “Com Am Phu.”
Today, Com Am Phu remains a visual and flavorful mosaic: fragrant white rice surrounded by colorful components – grilled pork, shredded omelet, pickled vegetables, boiled pork skin, herbs, and fermented shrimp paste. It’s humble yet harmonious, a dish where royal memory meets street simplicity.
Com Am Phu (Hue-style “hell” rice)
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12. Hen Xuc Banh Trang (Clams with rice crackers)
This rustic treat features stir-fried baby clams, seasoned with lemongrass, chili, garlic, and herbs, served alongside crispy grilled rice crackers (banh trang me). But don’t expect spoons or bowls — you break off a shard of cracker and use it to scoop up the clams, creating a crunchy, spicy, ocean-scented bite every time.
Often enjoyed as a side dish, an appetizer, or simply a drinking snack, Hen Xuc Banh Trang captures the lively, communal spirit of Hue’s everyday cuisine. It’s loud, hands-on, and full of personality – a reminder that some of the best food experiences come without ceremony, just flavor, texture, and the sound of good conversation.
Hen Xuc Banh Trang (Clams with rice crackers)
13. Va Tron (Mixed fig salad)
Forget what you know about salads; in Hue, even something as simple as a fig becomes a culinary whisper from the past. Va Tron, or mixed fig salad, transforms young green figs into something unexpectedly elegant. Lightly boiled, then finely shredded, the figs are tossed with sliced pork skin, poached shrimp, crushed peanuts, sesame, and fresh herbs. No bold sauces, no heavy dressing, just balance and restraint.
The flavor is gentle, almost meditative: earthy from the fig, tender from the pork, and brightened by herbs and a touch of fish sauce. It’s a dish that doesn’t try to impress – and that’s exactly why it stays with you. In the world of Hue cuisine, Va Tron is like a quiet side character in a novel, understated, but unforgettable.
Va Tron (Mixed fig salad)
14. Ca Phe Muoi (Salt coffee)
At first, it sounds like a mistake: salt in coffee? But in Hue, Ca Phe Muoi is a beloved local ritual, and once you taste it, you’ll understand why. This drink begins with a strong brew of dark-roasted Vietnamese coffee, slow-dripped in the traditional phin filter. But instead of the usual condensed milk, it’s paired with a creamy, whipped blend of milk, a touch of salt, and sometimes fermented milk or yogurt.
The result? A silky, velvety cup where bitterness meets sweetness, cut by a subtle savory edge that makes the whole thing unexpectedly addictive. The salt doesn’t overpower – it enhances, rounds out, and deepens the flavors.
Ca Phe Muoi (Salt coffee)
15. Che Hue (Hue sweet soup)
To end your culinary journey through Hue, there’s no better way than with a bowl of Che Hue – a sweet soup that’s not just a dessert, but a celebration of color, texture, and tradition. But don’t let the word “soup” mislead you. In Hue, chè can be warm or cold, thick or silky, and made from nearly anything: lotus seeds, mung beans, taro, corn, black-eyed peas, even grilled pork wrapped in tapioca (che bot loc heo quay).
Served in small bowls or plastic cups on street corners, Che Hue is endlessly varied, sometimes floral, sometimes nutty, sometimes creamy, but always crafted with care. Each spoonful is a memory: of royal kitchens where chè was once an art, or of modern afternoons spent cooling off in the shade with something sweet and surprising.
Che Hue (Hue sweet soup)
From timeless imperial cuisine to poetic riverside scenes, Hue offers more than just a trip; it offers an unforgettable journey through culture, history, and taste. Whether you’re craving a culinary adventure, exploring ancient citadels, or simply watching the Perfume River drift by at sunset, Hue is a destination that speaks to the soul.
At HoaBinh Tourist, we specialize in crafting immersive travel experiences tailored to your passions: from food tours and heritage walks to relaxing getaways and customized group trips across Hue and beyond. With a trusted team and thoughtful service, we’re here to help you uncover the true beauty of Central Vietnam. For Hue City tour inquiries and personalized support, contact our team via hotline +84 939 311 911.
