Cơm hến (Thừa Thiên-Huế):

" Cơm Hến"  is a blend of a variety of wild foods, such as tangled banana flowers, carrots, spinach, price, sliced, roasted peanuts through oil, processed pigskin like fat. All mixed with spices make a bowl of rice mussel characteristic of Hue, just spicy, just fuzzy, sweet ...

Bánh Bột lọc Nhân tôm (Thua Thien Hue):

Cake flour is made from flour, shrimp meat, used with sweet and sour sauce, previously CNNGo page is introduced as one of 30 delicious cakes in the world.

This is a specialty of Central Vietnam, popular in Hue and Da Nang. There are two kinds of filter cake: banana leaf (steamed) and bare (boiled) cake. In the shops of Vietnam people often sell this cake together with some other types such as rice crackers, buns, cakes ... the price of about 10,000 to 15,000 for a plate.

How to make the filtered dumplings (not wrapped in banana leaves) is quite simple: Prepare about 200 gr fresh shrimp and 200 gr purely washed, cut into pieces, marinated with fish sauce, salt, onions, sugar, chili. Then put all the pan, the aromatic garlic and then rim ripe.

Pour the flour: Prepare 400 gr of powder divided into two parts: 100 gr for the cup, 300 gr for the large bowl. First take 250 ml of boiled water slowly into the cup until the ripe powder turns clear. Cook the cooked dough to cool and pour into large flour bowl, just knead. At this time the powder mixture is soft without sticking, interrupting the powder into small particles with fingers, round and put into the plastic wrap to not dry.

Foliage: Bring the cooking oil or lard to the pan and heat the leaves.

A stack of bread: Take each rounded dumplings placed on a flat plate, using the fingers to roll the flakes together. Then put in the middle of the meal a piece of shrimp, a piece of meat rim. Finally, double-fold the fingers and squeeze them firmly.

Boil the cake: Put the water in a pot and boil for about 10 minutes, until the cake is clear. Then remove the cake to soak in a bowl of cold water and pour into the basket, grease onion to spread evenly to the cake stick together.

Mix sweet and sour sauce: Pound a little garlic, chili. Take a small cup for 2 teaspoons of sugar, 2 tablespoons of fish sauce, 10 tablespoons of water (1: 1: 5 ratio). Then let the garlic gently pound into the cup, squeeze a spoonful of lemon juice