Ho Thi Hoang Anh (C) and people who served royal dishes at Festival Hue in April 2014. Photo: Bui Ngoc Long
Ho Thi Hoang Anh has learnt from the best.
The granddaughter of a royal chef serving the last family of the Nguyen Dynasty was taught at a very young age how to prepare the best meal in the traditional Hue style.
Now watching many royal dishes losing popularity, even in their own homeland, Anh has decided to team up with her husband Tran Dinh Son to recreate an elegant 19th century menu that they believe would have satisfied any king or queen.
Son himself is a grandson of a high-ranking mandarin during the dynasty. Together they have revived a number of signature dishes, using memories as well as descriptions found in old royal documents.
Phan Thanh Hai, director of Hue Monuments Conservation Center, said their special menu is being served to a small group of diners at the Duyet Thi Duong Theater inside the Hue Citadel.
The third dish is a pair of cakes. The purple yam cake is made from a specialty rice flour of the town’s Huong Can Village. The other is made from Hue’s millets, considered the best in Vietnam. The yam cake is filled with shrimp, pork, bamboo sprouts and the latter with mung beans, tofu and wild shiitake mushroom.
Đăng ký: VietNam News