Unique affordable vegetarian

When mentioning Hue cuisine, people often think of elaborate and luxurious royal dishes. However, Hue vegetarian cuisine also contains a rich treasure of popular and simple street food that still retains its quintessence and unique flavor.

Rich vegetarian dishes

Unlike vegetarian dishes in temples or restaurants, street vegetarian dishes are full of the breath of life, close and accessible to all classes of people. The interesting thing about this ancient capital is that every full moon, 30th of the lunar month or Buddha's birthday, Vu Lan..., you can easily come across street vendors, small shops along the road, or traditional markets filled with smoke with all kinds of attractive vegetarian dishes, from breakfast, lunch, dinner to snacks. And it is interesting that all the shops that usually sell beef noodles, mussel rice..., on the full moon, 30th, and 1st of the lunar month, they all change their menu to vegetarian dishes to serve the vegetarian needs of Hue people.

Artisan Mai Thi Tra, who has many years of research on Hue vegetarian cuisine

PHOTO: LE HOAI NHAN

One of the most famous vegetarian street foods in Hue is "vegetarian vermicelli with mussels". The name has the word "mussels" but this dish is made entirely from plants, with a rich, delicious flavor that is no less than traditional salty vermicelli with mussels.

Artisan Mai Thi Tra (90 years old, living in Hue City) said that salty mussels are replaced with mushrooms, tofu, herbs, and bean sprouts to create a natural sweetness. The broth is simmered from vegetables, bringing a refreshing, sweet taste. When eating, diners mix vermicelli with raw vegetables, roasted peanuts, roasted sesame, chili sauce and a little bit of Hue's typical vegetarian fish sauce, creating an unforgettable harmonious flavor. Vegetarian mussel vermicelli is not only an ideal breakfast dish but also a great choice for a light, frugal lunch.

According to artisan Mai Thi Tra, in addition to vegetarian vermicelli with mussels, mixed fig dish is also one of the typical vegetarian dishes, rare in Hue. The dish is simply prepared from figs, a very popular crop in Hue. With a characteristic slightly astringent taste when green and a sweet taste when ripe, figs have become a familiar ingredient in many dishes of the people of the ancient capital.

Rustic yet sophisticated vegetarian mixed fig dish of Hue people

PHOTO: LE HOAI NHAN

In vegetarian cuisine, figs are transformed into a light but still very attractive mixed salad. Figs are boiled or steamed until soft, then thinly sliced ​​or shredded. The preparation of figs requires skill to remove some of the astringency and retain the characteristic nutty flavor. Vegetarian mixed figs are often combined with many herbs such as basil, Vietnamese coriander, coriander, along with crushed roasted peanuts and fragrant roasted sesame seeds. To increase the fatty flavor, Hue people also add fried tofu (tofu) sliced ​​into strips or lightly stir-fried shiitake mushrooms and straw mushrooms. The dressing is the deciding factor in the success of the mixed fig dish. Vegetarian mixed dressing is usually made from soy sauce, sugar, lemon or vinegar, chopped fresh chili and a little Hue's typical chili sauce. The balance between sour, spicy, salty and sweet flavors makes the dish attractive, stimulating the taste buds while still maintaining the simplicity of vegetarian dishes.

"Vegetarian mixed figs have a very unique and unmistakable flavor. The light astringency of figs blends with the nutty flavor of peanuts, the fatty flavor of tofu, the aromatic flavor of herbs and the rich flavor of the dressing, creating a unique taste experience. Vegetarian mixed figs demonstrate the creativity of Hue people in turning simple ingredients available in the garden into delicious, nutritious dishes. It reflects a simple but very joyful spirit," said Ms. Tra.

Vegetarian banh beo, banh nam, banh loc… or other vegetarian sticky rice and sweet soups have enriched the vegetarian menu of Hue. Each dish has its own flavor, a unique feature, but all reflect the creativity, sophistication and ingenuity of Hue people in transforming simple ingredients into attractive dishes.

Vegetarian dishes must have 5 elements

What makes Hue vegetarian cuisine so special is the secret of traditional processing and the heart of the chef. According to Ms. Tra, to have a delicious vegetarian dish, it requires not only meticulousness but also understanding to choose ingredients with all 5 elements (five elements) to ensure the vegetarian dish is balanced in yin and yang, nutritious, and good for health.

Vegetarian Banh Beo - Nam - Loc of Hue people

PHOTO: LE HOAI NHAN

"A vegetarian diet is frugal but still good for health, because when cooking vegetarian dishes, you have to choose ingredients that provide all the nutrients for the body: starch, protein, fat, vitamins and minerals," she said.

To achieve these criteria, the use of vegetables and fruits to create rich, natural flavors is very important. Shiitake mushrooms, straw mushrooms, wood ear mushrooms, tofu, taro, sweet potatoes, lotus roots, etc. to create protein, fiber and fat for the dish. Spices such as onions, garlic, chili, pepper, lemongrass, ginger are also used delicately to enhance the flavor and attractive aroma. In particular, vegetarian dipping sauces are an indispensable part, contributing to enhancing the flavor of the dish. From vegetarian fish sauce made from fruit, to typical chili sauce, or rich peanut broth, all are elaborately prepared, creating a difference for Hue vegetarian cuisine.

The ingenuity in the preparation is also an important factor. According to Ms. Tra, vegetarian chefs in Hue often have their own secrets to turn vegetarian ingredients into dishes that look and taste similar to meat dishes, but still retain the elegance and lightness of vegetarian cuisine. For example, to make "vegetarian ham", people will use tofu, mushrooms, and spices to create the toughness, crispiness, and flavor similar to traditional ham. For "vegetarian fish cake", people will use green beans, tapioca starch, and spices to create the stickiness and characteristic flavor. (continued)

Source: https://thanhnien.vn/doc-dao-chay-binh-dan-185250911221153099.htm