TRAVELLIVE MAGAZINE Travellive 10-2016

C•M H⁄N C¨m h’n lµ m„n ®n mÈc mπc, thanh Æπm vang danh cÒa ng≠Íi d©n x¯ Hu’. C¨m h’n giËng nh≠ mÈt m„n trÈn vÌi nh˜ng nguy™n li÷u phong phÛ mµ gi∂n dﬁ. C¨m nguÈi Æ≠Óc Æ∏nh t¨i, n†u tı th¯ gπo ngon n™n v…n m“m dŒo. Nh˜ng con h’n bä x›u (ngon nh†t lµ h’n Î CÂn H’n) Æ≠Óc trÈn vÌi c¨m, ®n kÃm lµ c∏c loπi rau nh≠ xµ l∏ch, hÛng th¨m, hoa chuËi, kh’ chua, rau r®m... th™m ÆÀu phÈng rang vµng nguy™n v·, mÈt vµi l∏t da heo chi™n phÂng, hµnh phi vµ cuËi cÔng lµ mæm ruËc Hu’. T†t c∂ Æ“u Æ” nguÈi duy c„ n≠Ìc h’n lu´n Æ≠Óc gi˜ n„ng hÊi Æ” sau khi trÈn c∏c thµnh ph«n, chan n≠Ìc h’n lµ sœ c„ ngay m„n c¨m cay giﬂn, ÆÛng vﬁ. C¨m h’n th≠Íng Æ≠Óc ®n vÌi Ìt thÀt cay ÆÛng nh≠ kh»u vﬁ cÒa ng≠Íi d©n x¯ Hu’. Vﬁ ÆÀm Æµ cÒa mæm ruËc, chua chua cÒa kh’ dÀy mÔi rau th¨m, vﬁ bäo ngÀy cÒa da heo chi™n hﬂa quy÷n cÔng n≠Ìc h’n lu´n Æ≠Óc gi˜ n„ng khi’n m„n c¨m n„ng hÊi, th¨m nÂng, mang h≠¨ng vﬁ ÆÀm Æµ, ch©n qu™ Æ«y quy’n rÚ. rice with mussels Com hen is a simple yet famous dish of locals in Hue. The dish is a combination of different ingredients: cold rice, fresh veggies, aromatic herbs, the sour taste of star fruit, a pungent aroma from shrimp paste, warm tasty mussels, hot chili, crispy deep fried pork skin, tasty roasted peanuts and white sesame, served with a bowl of clear mussel soup. Cool rice is still soft and glutinous, other components are cool except the mussel soup. Before eating, you just need to mix everything together and enjoy the spicy taste of the dish. Com hen is always eaten with hot chili as is the preference of Hue people. The harmony of the flavorsome shrimp taste, sour star fruit, fresh scent of herbs blended with rich crispy fried pork skin and hot sweet mussel soup makes the dish truly unforgettable. B@N Bí HU⁄ BÛn bﬂ Hu’ mang Æ’n cho th˘c kh∏ch mÈt nät »m th˘c nhã nhµng, thanh tao vµ r†t ri™ng cÒa x¯ Hu’. CÚng nh≠ nhi“u m„n ®n Æ∆c tr≠ng cÒa CË Æ´, bÛn bﬂ r†t c«u k˙ trong c∏ch ch’ bi’n, Æ∆c bi÷t Î n≠Ìc lÃo (n≠Ìc dÔng). N≠Ìc lÃo Æ≠Óc h«m tı x≠¨ng heo, x≠¨ng bﬂ vÌi mÈt sË loπi cÒ, cÈng th™m vﬁ ÆÀm Æµ cÒa mæm ruËc n™n ®n vÌi sÓi bÛn to mÌi lµm vıa kh»u vﬁ. N≠Ìc ngon lµ n≠Ìc ph∂i trong, hﬂa quy÷n vÌi gia vﬁ s∂, Ìt, Æ≠Íng phÃn tπo ÆÈ ng‰t thanh, ›t d«u mÏ. Nh˜ng sÓi bÛn to træng n‚n cÔng vÌi thﬁt bﬂ, m„ng giﬂ vµ ti’t heo n„ng hÊi, bËc h¨i nghi ngÛt trong t´ n≠Ìc lÃo ng‰t lﬁm, hﬂa quy÷n vÌi vﬁ th¨m lıng cÒa hµnh t©y, cÒ s∂, ÆÀm Æµ cÒa mæm ruËc, ®n kÃm vÌi c∏c loπi rau sËng, bæp chuËi, gi∏ t≠¨i, chanh, Ìt xanh, hay Ìt ch≠ng cÒa Hu’ sœ mang Æ’n cho th˘c kh∏ch nh˜ng tr∂i nghi÷m thÛ vﬁ. Hue vermicelli soup with spicy beef Bun bo Hue brings you the special taste of Hue, which is gentle and fine. Like other Hue dishes, this dish requires a complicated process of preparation, especially concerning the broth. The broth is prepared by simmering pork and beef bones with lemongrass and some kind of bulbs, and seasoned with shrimp paste. Good broth must be clear, less fatty and feature the fresh sweetness of sugar blended with spicy chilli and lemongrass. Thick, round rice vermicelli contributes to making the dish more special. Also, this cuisine usually includes thin slices of marinated beef shank, chunks of wellcooked oxtail, pig’s knuckles or pig’s blood. A hot bowl of bun bo and a plate of greens, thinly sliced banana blossom, bean sprouts, lemon and green chili or spicy chili oil promise a pleasant dining experience. TRAVELLIVE 85

TRAVELLIVE MAGAZINE Travellive 10-2016 | Page 85