Guidebook A grand culinary history


A grand culinary history

Of Vietnam’s 2,700 dishes, nearly two-third hail from Hue, says G Adventures. The city claims several distinctive dishes -- “from small and delicate creations originally created to please the appetites of Nguyen feudal lords, emperors (and their hundreds of wives) to lusty, fiery street-level soups and sausages with complex, explosive and satisfying flavors,” explains Food Republic.

Hue’s emperors “all liked food,” according to Vietnamenu. A royal meal could consist of 50 courses which “several hundred men were recruited to hunt, fish, and gather.” The best ingredients from all over Vietnam were found … “the courses were small, and served on porcelain saucers decorated with the famous ‘Hue blue’,” and “every dish would be tasted by a food taster to insure it wasn't poisoned.” When the emperor was ready to eat, “special chopsticks that turned color upon contact with poison were used only once per bite.”

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