TRAVELLIVE MAGAZINE Travellive 03-2016 | Page 78

Nem c´ng ch∂ ph≠Óng Tnh Gia Vi™n

V¶•NG GIÅ MïN NGON CUNG ßçNH

HIGH-Class RoYAL CUISINE

Kh´ng ngoa khi n„i rªng, »m th˘c cung Æ◊nh x¯
Hu’ Æ∑ Æ≠Óc n©ng l™n thµnh ngh÷ thuÀt. Nh˜ng
m„n ®n phÙc vÙ vua chÛa th≠Íng y™u c«u r†t khæt
khe vÌi nhi“u luÀt l÷, nghi th¯c, tı vi÷c cung ¯ng
th˘c ph»m, ch’ bi’n Æ’n phong c∏ch phÙc vÙ. Tıng
m„n Æ≠Óc Æ«u b’p mÛc ra t´, Æ‹a, Æ∆t trong c∏c
qu∂ hÈp bªng gÁ s¨n son thi’p vµng, rÂi mÌi Æem
ti’n vua.

It is no exaggeration to say that Hue’s royal cuisine
has reached the level of high art. The dishes
originally meant for kings and royalty are prepared
according to strict rules and rituals at every stage,
from cooking to the way in which it’s served. The
dishes are served in wooden gold trimmed, red
lacquer boxes.

Theo chuy™n gia »m th˘c HÂ Th Hoµng Anh
- hÀu du÷ cÒa ´ng HÂ V®n T∏, Æ«u b’p hoµng gia
cuËi cÔng cÒa tri“u Nguy‘n: “ß” c„ mÈt b˜a c¨m
vua, ›t nh†t ph∂i c„ kho∂ng 50 ng≠Íi lµm b’p. ßÈi
Th≠Óng thi÷n ph∂i tu©n thÒ nhi“u c†m k Æ” Æ∂m
b∂o an toµn cho m©m c¨m cÒa vua, ÆÂng thÍi k’t
hÓp vÌi Ng˘ y ch‰n th˘c ph»m bÊ d≠Ïng vµ kh´ng
k nhau”.
Th´ng tin th™m: Bπn c„ th” th≠Îng th¯c m„n ®n cung
Æ◊nh Hu’ tπi Nhµ hµng v≠Ín ˝ Th∂o (03 Thπch H∑n,
ThuÀn Ha,); Nhµ hµng Tnh Gia Vi™n (7/28 L™ Th∏nh
T´n, Hu’).

The culinary expert, Ho Thi Hoang Anh, a
descendant of Ho Van Ta - the last royal chef of the
Nguyen Dynasty - explains that “there were at
least 50 people worked together to prepare a meal
for the King. The team had to follow strict rules and
rituals to insure that all dishes were safe. They even
had to work with royal doctors to make sure that
nutritious ingredients were chosen that did not class
with eachother.”
Further information: You can try royal cuisine at Y
Thao Restaurant (3 Thach Hanm Thuan Hoa) or Tinh
Gia Vien Restaurant (7/28 Le Thanh Ton, Hue)

I have lived in Vietnam for 4 years and I have spent some months in Hue.
I love the tombs of emperors, cycling along the roads and stopping at
restaurants to try Bun bo Hue (Hue vermicelli with beef).
Joshua Zukas, freelancer writer

78

TRAVELLIVE