Coming to the ancient capital city, visitors can admire the beauty of the system of royal tombs of the Nguyen Dynasty, and also enjoy the unique culinary and cultural history of this land.

According to researchers, Viet Nam has about 3,000 different kinds of dishes, of which Hue accounts for over 1,700.

Hue – the center of Dang Trong region under the Nguyen Lords – was the capital city in the 19th century. That required Hue people to not only be good at cooking rustic foods but also know how to prepare exquisite cuisine for the royal government.

Today, though it is no longer an economic-political center of the country, Hue still maintains the shadow of an ancient dynasty with a golden age. And among the characteristics of Hue’s ancient culture, food has helped shape the culture and style of Hue.

Hue cuisine is increasingly enriched by topography. For example, the Hen islet amid the Huong River is usually flooded during the rainy season and is the home to sweet corns and mussels, which are the materials needed to process many delicious dishes.

The sea of Thuan An and the Tam Giang-Cau Hai lagoon with brackish water supplies the best seafood in Southeast Asia including shrimp, crab, fish, squid …