These are some examples of Hue-style dishes. I haven't learned the names of each one. Most of them are based on some kind of rice flour wrapper or paste that is gummy in texture, filled out with shrimp or shredded pork and cooked by steaming. The one that looks like a yellow cake is a kind of pork-loaf similar to a pimento loaf. For almost all of them you spoon Vietnamese fish sauce over them. (That's the sauce made from fermenting sardines in clay jars in the sun and then pressing the mash to
get the oil. Like with olive oil, the first pressing is most prized.) This isn't my favorite style of food here, because the texture of the rice paste is a little off-putting, but I do like the ones in the tiny bowls with dried shrimp and fried pork skins. It's like a good bar snack.
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Robert
get the oil. Like with olive oil, the first pressing is most prized.) This isn't my favorite style of food here, because the texture of the rice paste is a little off-putting, but I do like the ones in the tiny bowls with dried shrimp and fried pork skins. It's like a good bar snack.
