HUE RESTAURANT

Bánh Ram Ít

Steamed dumpling atop a fried dumpling with shrimp and pork—crispy, chewy, and indulgent.

Bánh Bot Loc

Chewy tapioca dumplings filled with shrimp and pork—texturally satisfying and flavorful.

Bánh Bèo

Steamed rice flour discs topped with dried shrimp and scallion oil — delicate, barely-there savory bites that showcase Hue's refined small-plate tradition

Bun Bo Hue

Banh Xeo

Bo Luc Lac

Bún Bò Huế (spicy noodle soup)

Spicy lemongrass-and-shrimp-paste beef noodle soup with thick round noodles — the defining dish of Hue cuisine and the reason to come here

Bánh Khoái

Crispy central-Vietnamese savory crepe filled with shrimp and bean sprouts, served with a fermented soybean dipping sauce — noticeably different from the southern bánh xèo

Nem Lụi

Minced pork hand-rolled onto lemongrass stalks and grilled, served with rice paper for wrapping — smoky and aromatic with a Hue-style peanut-hoisin dip

Mì Quảng (turmeric yellow noodle soup)

Turmeric‑yellow noodle soup with shrimp and pork—bright and aromatic.

Grilled pork vermicelli (Bún Thịt Nướng)

Grilled sliced pork over vermicelli and vegetables—classic but reportedly dry in places.