Amidst the picturesque landscapes and rich history of Vietnam, the culinary art of the Hue Imperial is regarded as one of the splendid cultural heritages. With its refined flavors and elegant presentation, Hue Imperial cuisine offers travelers a sophisticated experience, captivating both the visual and gustatory senses.
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The Nguyễn Dynasty
Transport yourself back in time to the extraordinary period of the Nguyễn Dynasty, which reigned from 1802 to 1945. This significant era marked the establishment of the imperial court’s dominance in Huế, the capital city. The emperors of the Nguyễn Dynasty were renowned for their refined taste, and nowhere was this more evident than in the meticulous preparation of the royal cuisine that graced their extravagant banquets.
The Origins of Hue Imperial Cuisine
When it comes to the origin of Hue Imperial cuisine (or ẩm thực cung đình Huế), we can see that this culinary culture is influenced by various streams from different communities during the opening-up period and territorial expansion.
It inherited the Northern cuisine from the Ly Dynasty in 1069, the Le Dynasty in 1306, and notably, from 1558 when Nguyen lords moved to Thuan Hoa. Since then, Hue cuisine has incorporated the preparation methods of Southern dishes during the reign of King Gia Long. Distinctive and unique features from the ancient Champa cuisine further enrich the dishes in Hue Imperial cuisine.
The dishes in Hue are presented to the kings by envoys after diplomatic missions, offering delightful and unique flavors. Exceptional dishes are added to the list and passed down to subsequent generations. As a result, the culinary offerings of Hue Imperial are incredibly diverse and rich.
The Characteristics of Hue Imperial Cuisine
When preparing dishes for the Hue Imperial cuisine, chefs always emphasize seasoning multiple times to achieve a balanced and delightful taste while preserving the freshness of the ingredients. Each dish presented to kings must undergo seasoning at least three times to ensure a flavorful and rich taste.
There are numerous rules, regulations, and rituals outlined in Imperial Court cuisine, from the selection of ingredients, cooking methods, and table arrangement, to serving styles and the design of utensils. According to historical records, each meal for kings such as Khai Dinh, Dong Khanh, Minh Mang… must consist of 35 to 50 dishes, including several belonging to the ‘bát trân’ category, meaning the eight most precious dishes. These include phoenix sausage, royal spring roll, bear paw, buffalo skin, swiftlet nest soup, elephant foot meat, and ivory shark lip. Each dish is scooped onto bowls and plates, then placed in lacquered wooden boxes adorned with gold leaf.
Hue Imperial Court cuisine is appreciated through sight and smell before tasting. Therefore, every dish must be visually appealing, easy to pick up, and harmonious in color balance. This represents the essence of Vietnamese cuisine that needs to be preserved, honored, and developed. It is not only an art of culinary preparation but also encompasses ideals, beliefs, and the character of the people of Hue and Vietnam as a whole.
Oustanding Royal Dishes
Nem công chả phượng
Nem công is a distinctive and unique dish as it is prepared without the need for cooking. This dish consists of the leg meat of a peacock, finely minced and then fermented with various hot spices such as pepper, garlic, ginger… It is a dish that is beneficial for the body, aiding in detoxification due to the detoxifying properties found in peacock meat.
Chả phượng is made from the meat of pheasants (chim trĩ), a rare and precious bird living in high mountains. Its meat is minced, seasoned with spices, and wrapped in banana leaves. The chả (sausage) is then steamed until fully cooked and is a signature dish in Hue Imperial cuisine.
Nowadays, hunting these rare and precious birds for culinary purposes is illegal. To recreate the traditional ‘nem công chả phượng,’ the dish is prepared in the royal style, ensuring it is not only delicious but also possesses medicinal properties.
Bird’s nest (Yến sào)
From ancient times to the present, yến sào has been considered a rare and premium ingredient. In the past, yến sào was offered to kings during grand imperial banquets. Various delicious dishes can be prepared from yến sào, such as simmered pigeon meat with bird’s nests (yến hầm thịt bồ câu) and sweet soup with bird’s nests (chè yến).
Steamed rice in lotus leaves (Cơm hấp lá sen)
Cơm hấp lá sen is a dish reserved for the kings of the Nguyen dynasty in the 18th century. Today, this dish is becoming increasingly popular and is served at weddings, birthdays, and other celebrations. In addition to its delicious taste, lotus rice is beautifully decorated, mimicking the shape of a blooming lotus flower. The rice is cooked with fragrant rice from An Cuu village, combined with fried eggs, pork sausage, shrimp, chicken, and vegetables, and wrapped in lotus leaves, exuding the refreshing fragrance of lotus flowers.
Lotus Seed and Longan Sweet Soup (Chè hạt sen long nhãn)
Lotus seed and longan sweet soup is one of the most exquisite desserts from the Hue Imperial. It only requires three simple ingredients: longan, lotus seeds, and sugar. To make a delicious lotus seed and longan sweet soup, it’s essential to choose a specific type of lotus seed characteristic of Hue, which has a rich, nutty, and sweet flavor. Select longans with small seeds, ensuring sweetness and crispness.
The lotus seeds nestled within the longans should be visually appealing, resembling fresh pearls presented to the king. Nowadays, visitors to Hue can enjoy this dish in various establishments, from street vendors to upscale restaurants.
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