Hu\ is the culinary heart of Vietnam. It has the most region-specific dishes and the most impressive and varied flavors. According to researcher Tr£ng inh Giàn, Vietnamese cuisine has 1700 different indigenous specialties, of which 1400 originated in Hu\. Try bánh chng nhñt l_ (Hu\’s specialty sticky rice pancakes, made on Nhñt L_ street in the Citadel), bánh nam (shrimp and pork with sticky rice in a banana leaf), cm h\n (cold rice and mussels), bánh b®t loc (clear dumplings with shrimp and pork), nem li (grilled pork and greens in rice paper with peanut sauce), bánh khoái (fried rice pancakes stuffed with bean sprouts, shrimp, and beef, usually called the “Hu\ pancake” on menus), and mè x¸ng (sesame candy). Vegetarians should be delighted to hear that not only do most restaurants cater to their needs with at least a few enticing options, but that the relatively large concentration of pagodas, monks, and Buddhist vegetarians has ensured the survival of strictly vegetarian restaurants (quán chay). Vegetarian or carnivore, Hu\ is an food-lovers’ dream. Just try the chè—though it’s served elsewhere, this dessert treat (made from ice, coconut milk, beans, lychee fruit, and nuts) is a specialty of Hu\, and it’s heaven. Today, chè (2000-4000) stands can be found all over the city, especially along Tr<n H™ng åo, south of the ®ng Ba market. Keep an eye out for the N™øc Mia 1 stands, where vendors squeeze out sugar from sugarcanes and mix it with sour fruit and ice, creating refreshing cocktails (1500-3000).
Scores of eateries on Hùng V™£ng and Lˆ Li entice patrons with greasy but delicious dishes. Some cater specifically to tourists, with English menus and welcoming signs. For more authentic victuals ...more
While locals eat in ph and c£m shops scattered around the Imperial Palace, foreign tourists often eat at the first centrally-located restaurant they see. But a peek into the alleyways and streets slightly ...more
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