Culinary arts capital of Hue

Hue which is considered to have a background in traditional culinary arts are featured. Since ancient times, in the family in Hue, a woman from lady to lady wives are poor parenting education through a traditional high, in which the virtues of kindness, make is, dexterity, or have been taught a very careful way. From the qualities that the position of homemaker, Hue woman cooking in all its're sure to get those delectable meal though is normal for your home or the party tray used in ancestral worship, the party used to entertain friends.

The food in the culinary culture of this place is divided into two categories: royal dishes and rustic dishes. The court may include items such as: Nem public, phoenix rolls, fried nest, sea cucumber cooked lobster, cook deer ribs stewed chicken, stewed abalone five spices, sheep stew ... and the delicacies of the region folk this land is: rice, mussels, beef noodle, meat moist cake water, dirt cake, cake pleasure, filter nam ... Interestingly can list dozens of types of fish was delicious and also some salt. Best known as: sour shrimp sauce, seasoning sauce, shrimp sauce, tuna fish, crab sauce, fish sauce leaking, anchovy fish, pompano fish. And salts include: salt cellar, salt roasted, salted life, discharging salt, salted beans, salt and pepper, lemon pepper and salt, salt pepper, salt and oil leaves ...

Tourists can eat Hue folk dishes such as Veal her shop located in Ly Thuong Kiet had beef noodle soup is delicious, dirt cake, mushrooms, red filter is to sell in her shop Nguyen Binh Khiem, she Add shop to sell Japan is famous for its Le rice cake pleasure Shanghai Quartet, sesame Thien Huong Nam Pho noodles, pickled shrimp she Ry at Dong Ba market, rice, mussels Vi Da ... A special feature of the culinary arts of this land is parallel to the value of food literally eating the food of Hue there are many supplements in oriental medicine. Season this end, a combination of ingenuity gave the attractive dish that has kept the balance for the human body.

Available long tradition and material resources available locally, through skillful hands of the cook, the typical dishes of Hue just delicious, beautiful, rich in nutrients to the culture medium showed a behavior of people in society. Which is a local reputation for culinary arts, so even here there are hundreds of delicious dishes, each dish are available in it a unique flavor that can cause a deep impression on the visitor cuisine both domestic and foreign visitors. If you have time come to the ancient capital, you will have the opportunity to feel very clearly the very unique culture of this place.

Snakehead fish cooked braised

Northern snakehead is in the South called snakehead, it is a fish that everybody loves to eat meat for a delicious taste very attractive, very rich in vitamins and minerals, plus it less bone and fat . In addition, raw foods from fish are also used in the world because it is a food rich in nutrients, antioxidant help. Foods rich in protein from fish, benign and help increase the body's resistance.

Braised Fish is a food processing so easy anyone can do it. But to make a pot of braised fish that have been fully appetite nutrients it needs to have its own technique. Especially in selecting the material also requires a sophisticated and a bit of attention. As told by a chef at the famous restaurant, the selection will be based on knowledge of fish and cooking of each person, but often choose fish about 400-500g result is a medium to do Braised delicious fish dishes in style.

In the first step of fish they cleaned by scraping off the scales of fish and throw away all the fish intestine. It can be cut into pieces and leave to cook warehouse, depending on how the housewife. Then fish marinated with spices such as fish sauce, seasoning powder, granules, sugar, onions ... then give the pot to cook braised fish. In its little pot should undergo pre-sliced, discharge, crushed peppers and bacon sliced thin. Bacon cooked with fish will add sweetness to the fish, to fish with more of the fat and grease gloss. Bacon is made with dry fish stock, which will have an extremely delicious braised fish.

Meat storage vessel

Referring to the typical dishes of Vietnam, it can be said meat storage vessel is one of them. Meat from this repository which started in the South, but now with people all over the country, this dish is a dish often for family meals in the chilly autumn day or cold winter. How to cook delicious meat storage vessel is also quite simple.

Pork cleaned and cut into cubes about 5cm. Marinate meat with seasoning sauce, salt, pepper, sugar, onion, garlic for about half an hour to infuse spices and bring to the warehouse.

Sort put meat on the fire pot, stir hand to hunt for meat, then pour in the coconut milk and meat invasive face turned up approximately kitchen until the water begins to boil, then turn the little stove for boiling pot of meat to meat storage is tender. Note to get this delicious meat cooked just right, the time should not be closed completely covered region will lose the yellow side of gravy warehouse portfolio.

Boiled quail eggs and peeling bark. Until meat is tender quail eggs in the same repository. Note that should not pour the eggs into the front and warehouse so long as the egg becomes hard and brown will make less eye-catching dish.

Finally tasting spice back again to taste. Because coconut meat warehouse has just enough sweetness to the spice seasoning sauce, salt without adding sugar.

The product will be a delicious meat storage vessel with yellow wings catching cockroaches. Tender meat, spices absorbed will taste sweet tasty. Water is also very attractive meat, eat greasy taste but not sick. Meat food storage vessel with hot rice or sticky rice in cold weather, the great good will.