Top 12 Traditional Foods
in Thừa Thiên-Huế Province

Mè Xửng Thiên Hương is a traditional confectionery house from Huế, known for producing authentic mè xửng, a classic Vietnamese sweet made from malt syrup, sugar, and generous amounts of roasted sesame seeds. The brand follows long-established methods typical of central Vietnam, where careful temperature control and slow cooking determine the final texture - either the soft, chewy dẻo style or the crisp giòn variant. Their range includes multiple formats, from small convenient packs to larger gift boxes intended as souvenirs. Mè xửng is closely tied to the tea-drinking culture of Huế, as its balanced sweetness and roasted sesame aroma pair naturally with light, fragrant teas. Despite its simple ingredient list, the sweet has a layered flavor combining toasted sesame, mild caramel notes, and a characteristic elasticity or crunch. Through consistent quality, traditional craftsmanship, and recognizable taste, Mè Xửng Thiên Hương has become one of the most respected producers of this regional specialty, widely chosen by visitors as an authentic Huế souvenir.Expand

Hữu Cơ Huế Việt is a Huế-based brand focused on producing and distributing organic foods and traditional handcrafted goods in close collaboration with local farmers and artisans. Their approach is rooted in clean, sustainable agriculture, avoiding pesticides, herbicides, chemical fertilizers, and artificial additives, ensuring products with clear origin and minimal processing. The assortment includes organic grains, rice, dried legumes, plant-based flours, herbal teas, natural snacks, and various dried agricultural products, as well as handmade items crafted from local materials such as cỏ bàng grass, supporting the preservation of traditional crafts. The company emphasizes transparency and direct partnerships with producers from the Huế region, aligning its mission with the protection of local identity and the promotion of healthier, more sustainable consumption habits.Expand

Mắm Bà Duệ is a traditional producer of fermented seafood from Huế, with a family recipe preserved since 1921. The brand specializes in various types of mắm - intensely aromatic fermented pastes and sauces made from small fish, shrimp, or shellfish, using sea salt and a slow fermentation process that develops over several months. Their most notable products include mắm ruốc, mắm nêm, and mắm rò, each defined by its distinct texture, salinity, and depth of umami. These condiments play an essential role in Vietnamese cuisine, serving as the base for sauces, marinades, and seasoning blends that require complexity and richness. Thanks to its long-standing tradition, authentic methods, and consistent quality, Mắm Bà Duệ is considered one of the most emblematic representatives of Huế’s culinary heritage.Expand

Bún bò Huế is a staple Vietnamese soup that is traditionally consumed for breakfast, consisting of pork and beef bones broth, bun noodles, lemongrass, shrimp paste, lime juice, and a variety of herbs. The soup is much spicier than most Vietnamese soups, and its flavor is often described as rich and complex. It originated in the city of Hue, but not much is known about its exact origins or inventor. Usual additions include sliced brisket or crab balls, but every cook makes the dish with slight variations. Many believe that bún bò Huế found its way into mainstream society by way of royal order, and it was influenced by the imperial court's cuisine. Regardless of the origin, the soup remains a delicious and inexpensive breakfast staple.Expand

This traditional Vietnamese snack consists of shrimp paste that is wrapped around a sugar cane. The paste is often enriched with garlic, spices, and occasionally pork paste before it is shaped around the cane and then steamed, grilled, or fried. The dish originates from Huế, Central Vietnam, but it is enjoyed throughout the country. Although it was once reserved for special occasions, this delicious combination is nowadays commonly enjoyed as an appetizer or a light snack. The dish can be enjoyed as a whole, but the shrimp can also be taken off the cane, wrapped in lettuce, and then dipped in the nước chấm sauce. Apart from the dipping sauce, chạo tôm is often accompanied by sliced fresh vegetables and bánh hỏi rice noodles.Expand

Nem lui is a traditional dish originating from Hue. The dish consists of ground pork that's grilled on a lemongrass skewer. Other ingredients often include black pepper, pork skin, garlic, shallots, and fish sauce. The meat combination is rolled into a sausage shape around a lemongrass stick, and it's then brushed with oil and grilled on a coal stove until slightly charred. Nem lui typically comes accompanied by vegetables, Vietnamese herbs, and rice paper that's rolled like a spring roll while the grilled ground pork is used as the filling, and the combination is then dipped in a sweet and sour peanut-sesame sauce. The dish is served as a main course or a snack in the afternoon.Expand

Bánh khoai is a traditional pancake originating from Hue. The batter is typically made with a combination of rice flour, water, eggs, sugar, and salt. It's fried in the pan and topped with sliced mushrooms, pork, shrimp, bean sprouts, carrots, Vietnamese sausage bits, and spring onions, then fried further until it's crispy and golden brown. Once done, it's traditionally served with a special dipping sauce that contains sesame, peanut butter, peanuts, and pork liver. Additional garnishes for the dish include shiso leaves, lettuce, and Asian basil. Because bánh khoai is so greasy, it's often eaten during cold weather.Expand

These translucent Vietnamese dumplings are usually prepared with tapioca-based wrappers and a filling which typically combines shrimps and fatty pork. The dumplings can be cooked or wrapped in banana leaves and then steamed. They are traditionally served with a fish-based dipping sauce on the side. It is believed that bánh bột lọc originated in Huế – the ancient imperial city known for its balanced, sophisticated specialties.Expand

Bánh bèo is a popular Vietnamese steamed cake consisting of key ingredients such as rice flour, fish sauce with green chili peppers, and either shrimps or pork. Additionally, noodles, roasted peanuts, or fried onions can be added to the cake in order to improve its flavors. Apart from savory cakes, there are also sweet versions which are almost exclusively available in Hội An. Bánh bèo is traditionally served in a porcelain bowl with a bamboo spoon for consumption. Some people refer to it as the Vietnamese version of tapas, and it is believed that the most important characteristic of a good bánh bèo is an indentation in its center which is used for holding the flavorful, savory stuffings.Expand

Va tron is a traditional salad originating from Hue, where it was once prepared for royalty. The salad is made with a combination of boiled local figs, onions, carrots, mushrooms, and either shredded pork or shrimp. The local figs are only available in Central Vietnam, and especially in Hue, making the salad a must-try for first time visitors. Va tron can be additionally enriched with fried shallots, roasted sesame seeds, and fermented shrimp paste. Nowadays, this salad is usually served hot on special occasions such as weddings and family celebrations, and it's sometimes accompanied by rice crackers called bánh tráng.Expand

Hailing from Huế, this local specialty is prepared with cooked basket clams or mussels and steamed rice that is usually served chilled or at room temperature. Additional toppings to this simple rice dish include peanuts, cilantro, chili peppers, fermented shrimp sauce, star fruit, banana flower, taro, fried onions, fried pork rinds, roasted sesame seeds, or other additions, while a bowl of clam broth is typically served on the side—and is meant to be poured over the rice. The dish is usually served with fried bits of rice paper of fried wonton wrappers.Expand

Bánh nậm is a traditional dumpling origianting from Hue. The batter is made with a combination of rice and tapioca flour, sugar, and salt, while the filling consists of shrimps, minced pork, salt, pepper, sugar, shallots, annatto oil, and green onions. The rectangular and flat dumplings are wrapped in banana leaves, then steamed. When served, bánh nậm is traditionally accompanied by fish sauce for dipping on the side. The dumplings are typically sold at the markets because the banana leaves make them easy to transport and keep the interior supple and soft.Expand

Mắm tôm chua is a traditional side dish or condiment originating from Hue. This local specialty consists of lightly fermented shrimp in reddish sauce. Although the shrimps are fermented, visually they often look fresh. The shrimps are rinsed, their heads are removed, and they are then marinated in rice wine, strained, and mixed with galangal, bamboo, garlic, red chilis, fish sauce, and sticky rice. The combination is placed into a ceramic jar where it ferments for 7 to 10 days. Later on, mắm tôm chua is often mixed with honey, and maybe a bit more galangal for extra flavor. These fermented shrimps are traditionally served as an accompaniment to thinly sliced boiled pork, sautéed bean sprouts, local figs, or boiled water spinach.Expand