{"id":744,"date":"2010-07-11T05:00:00","date_gmt":"2010-07-11T05:00:00","guid":{"rendered":"https:\/\/boitran.com\/?p=744"},"modified":"2026-04-01T07:56:17","modified_gmt":"2026-04-01T07:56:17","slug":"travel-leisure-vietnamese-food-the-ultimate-food-guide","status":"publish","type":"post","link":"https:\/\/boitran.com\/vi\/travel-leisure-vietnamese-food-the-ultimate-food-guide\/","title":{"rendered":"Travel + Leisure: \u1ea8m Th\u1ef1c Vi\u1ec7t Nam, C\u1ea9m Nang To\u00e0n Di\u1ec7n"},"content":{"rendered":"

\n\t\t\t\u1ea8m Th\u1ef1c Vi\u1ec7t Nam: C\u1ea9m Nang To\u00e0n Di\u1ec7n\t<\/h2>\n

\n\t\t\tPeter Jon Lindberg, Travel + Leisure\t<\/h5>\n\t

Hue is a city that teaches you to pause. Here, flavours speak softly where emperors once thundered, carrying centuries of memory in each delicate bite. The old royal kitchens have given way to quiet gardens, where chefs like Boi Tran cook not to dazzle the eye, but to soothe the soul. A prawn, a rose petal, a thread of fried rice paper, each a note in Hue’s lingering song of grace. In this gentle kingdom, food is more than a feast; it is a tender invitation to remember what it means to taste, and to belong.<\/p>\n\t\t\t\t\"Travel+Leisure\n\t\tTravel+Leisure Magazine: Vietnamese Food – The Ultimate Food Guide, 11 July 2010\n\t

Hue is a slow-burn town. While Vietnam’s former imperial capital is certainly beautiful (the flame trees lining the boulevards could make a grown man swoon), it’s also sleepy and standoffish, more village than city.<\/p>\n\t

There’s an upside to this: a short bike ride out from the centre will bring you into the unkempt wilderness, where only cicadas break the silence. But even downtown isn’t much livelier. And though Hue figures into plenty of travellers’ itineraries, for its magnificent Citadel, pagodas, and imperial tombs, many find it tough to crack.<\/p>\n\t

Hu\u1ebf t\u1eeb l\u00e2u n\u1ed5i danh v\u1edbi n\u1ec1n \u1ea9m th\u1ef1c tinh t\u1ebf, \u0111\u01b0\u1ee3c hun \u0111\u00fac b\u1edfi nh\u1eefng \u0111\u1ea7u b\u1ebfp t\u00e0i hoa n\u01a1i ch\u1ed1n ho\u00e0ng gia. T\u01b0\u01a1ng truy\u1ec1n r\u1eb1ng c\u00e1c v\u1ecb vua tri\u1ec1u Nguy\u1ec5n, tr\u1ecb v\u00ec m\u1ed9t n\u01b0\u1edbc Vi\u1ec7t Nam th\u1ed1ng nh\u1ea5t v\u00e0o th\u1ebf k\u1ef7 XIX, kh\u00f4ng bao gi\u1edd d\u00f9ng l\u1ea1i c\u00f9ng m\u1ed9t m\u00f3n trong su\u1ed1t m\u1ed9t n\u0103m, b\u1edfi v\u1eady m\u00e0 ng\u1ef1 tr\u00f9 \u0111\u00e3 s\u00e1ng t\u1ea1o n\u00ean h\u00e0ng tr\u0103m m\u00f3n \u0103n kh\u00e1c bi\u1ec7t, c\u1ea7u k\u1ef3 trong th\u1ecb gi\u00e1c, d\u00f9 ch\u1ec9 xoay quanh m\u1ed9t s\u1ed1 nguy\u00ean li\u1ec7u quen thu\u1ed9c.<\/p>\n\t

Truy\u1ec1n th\u1ed1ng \u1ea5y v\u1eabn c\u00f2n l\u01b0u d\u1ea5u trong ni\u1ec1m say m\u00ea \u0111\u1ecba ph\u01b0\u01a1ng d\u00e0nh cho nh\u1eefng th\u1ee9c b\u00e1nh nh\u1ecf xinh nh\u01b0 hoa, nh\u01b0 b\u00e1nh b\u00e8o, m\u1ed9t m\u00f3n \u0103n mang v\u1ebb \u0111\u1eb9p t\u1ea1o h\u00ecnh ch\u1ecbu \u1ea3nh h\u01b0\u1edfng t\u1eeb Trung Hoa v\u00e0 Nh\u1eadt B\u1ea3n, song h\u01b0\u01a1ng v\u1ecb l\u1ea1i k\u00e9n ng\u01b0\u1eddi th\u01b0\u1edfng th\u1ee9c, c\u00f3 ph\u1ea7n d\u1ebbo d\u00ednh \u0111\u1ed1i v\u1edbi kh\u1ea9u v\u1ecb ch\u01b0a quen.<\/p>\n\t\t\t\t\"Ingredients\n\t\tIngredients Preparation at Artist Boi Tran’s Kitchen. Photo Courtesy: Travel+Leisure Magazine\n\t

Chu\u1ea9n B\u1ecb Nguy\u00ean Li\u1ec7u<\/p>\n\t

\u0110i\u1ec3m \u0111\u00e1ng nh\u1edb nh\u1ea5t t\u1ea1i Hu\u1ebf, r\u1ed1t cu\u1ed9c, l\u1ea1i l\u00e0 m\u1ed9t b\u1eefa t\u1ed1i k\u00e9o d\u00e0i ba gi\u1edd t\u1ea1i Ho\u00e0ng Vi\u00ean, khu v\u01b0\u1eddn \u1ea9m th\u1ef1c \u0111\u01b0\u1ee3c khai m\u1edf v\u00e0o th\u00e1ng Ba n\u0103m 2010 b\u1edfi h\u1ecda s\u0129 ki\u00eam \u0111\u1ea7u b\u1ebfp B\u1ed9i Tr\u00e2n, trong m\u1ed9t ng\u00f4i nh\u00e0 Ph\u00e1p c\u1ed5 \u0111\u01b0\u1ee3c ph\u1ee5c d\u1ef1ng.<\/p>\n

Trong gian nh\u00e0 \u0103n m\u1edf, kh\u00f4ng v\u00e1ch ng\u0103n, nh\u1eefng chi\u1ebfc b\u00e0n d\u00e0i b\u1eb1ng g\u1ed7 t\u1ebfch \u0111\u01b0\u1ee3c \u0111i\u1ec3m nh\u1eefng b\u00ecnh h\u1ed3ng v\u00e0ng, t\u1ea1o n\u00ean m\u1ed9t c\u1ea3nh tr\u00ed th\u00edch h\u1ee3p cho m\u1ed9t c\u00e1ch di\u1ec5n gi\u1ea3i m\u1edbi c\u1ee7a \u1ea9m th\u1ef1c Hu\u1ebf, \u0111\u01b0\u1ee3c tr\u00ecnh b\u00e0y v\u1edbi s\u1ef1 ch\u0103m ch\u00fat tinh t\u1ebf, ph\u1ea3ng ph\u1ea5t tinh th\u1ea7n kaiseki theo l\u1ed1i Vi\u1ec7t.<\/p>\n

“Shrimp with five tastes” was reminiscent of Thai tom yum koong, with a single, plump pink prawn swimming in a consomm\u00e9 spiced with Kaffir lime leaf, lemongrass, chilli, shallot, and ginger. Each flavour came through brilliantly.<\/p>\n

The Hoang Vien’s Nem R\u00e1n (pork, shrimp, and mushroom spring rolls) were shrouded in wispy golden threads of fried rice paper and accompanied by a salad of rose petals.<\/p>\n

Qua n\u0103m m\u00f3n ti\u1ebfp theo, t\u1ea5t c\u1ea3 \u0111\u1ec1u \u0111\u01b0\u1ee3c tr\u00ecnh b\u00e0y tr\u00ean \u0111\u1ed3 s\u1ee9 tinh x\u1ea3o t\u1eeb l\u00e0ng B\u00e1t Tr\u00e0ng, B\u1ed9i Tr\u00e2n \u0111\u00e3 \u0111\u01b0a s\u1ef1 trang nghi\u00eam qu\u00fd ph\u00e1i c\u1ee7a \u1ea9m th\u1ef1c Hu\u1ebf sang m\u1ed9t c\u1ea3nh gi\u1edbi kh\u00e1c, n\u01a1i kho\u00e1i c\u1ea3m c\u1ee7a h\u01b0\u01a1ng v\u1ecb thu\u1ea7n khi\u1ebft \u0111\u01b0\u1ee3c \u0111\u1eb7t l\u00ean tr\u00ean m\u1ecdi ph\u00f4 di\u1ec5n th\u1ecb gi\u00e1c.<\/p>\n\t\t\t\t\"Peter\n\t

About the author<\/strong><\/p>\n

Peter Jon Lindberg l\u00e0 m\u1ed9t nh\u00e0 b\u00e1o, bi\u00ean t\u1eadp vi\u00ean v\u00e0 ng\u01b0\u1eddi k\u1ec3 chuy\u1ec7n du h\u00e0nh, s\u1edf h\u1eefu m\u1ed9t tr\u1ef1c c\u1ea3m tinh t\u1ebf \u0111\u1ed1i v\u1edbi linh h\u1ed3n c\u1ee7a m\u1ed7i v\u00f9ng \u0111\u1ea5t. T\u1eebng gi\u1eef v\u1ecb tr\u00ed Editor-at-Large t\u1ea1i Cond\u00e9 Nast Traveller v\u00e0 l\u00e0 \u0111\u1ed3ng s\u00e1ng l\u1eadp Story Collective LLC, \u00f4ng \u0111\u01b0\u1ee3c bi\u1ebft \u0111\u1ebfn v\u1edbi nh\u1eefng t\u01b0\u1eddng thu\u1eadt s\u1ed1ng \u0111\u1ed9ng, l\u1ea5y con ng\u01b0\u1eddi l\u00e0m trung t\u00e2m, l\u01b0u l\u1ea1i l\u00e2u d\u00e0i trong tr\u00ed nh\u1edb ng\u01b0\u1eddi \u0111\u1ecdc. M\u1ed9t k\u1ebb \u201clu\u00f4n r\u1eddi th\u00e0nh ph\u1ed1\u201d, Peter mang theo s\u1ef1 t\u00f2 m\u00f2 v\u00e0 l\u00f2ng c\u1ea3m th\u00f4ng trong m\u1ecdi h\u00e0nh tr\u00ecnh, t\u00f4n vinh v\u1ebb \u0111\u1eb9p c\u1ee7a v\u0103n h\u00f3a qua \u1ea9m th\u1ef1c, c\u1ea3nh quan v\u00e0 nh\u1eefng kho\u1ea3nh kh\u1eafc l\u1eb7ng l\u1ebd xen gi\u1eefa.<\/p>\n\t

V\u1ec1 t\u1ea1p ch\u00ed TRAVEL + LEISURE<\/strong><\/p>\n

Travel + Leisure l\u00e0 m\u1ed9t trong nh\u1eefng ti\u1ebfng n\u00f3i h\u00e0ng \u0111\u1ea7u c\u1ee7a th\u1ebf gi\u1edbi du h\u00e0nh, kh\u01a1i g\u1ee3i c\u1ea3m h\u1ee9ng kh\u00e1m ph\u00e1 v\u1edbi s\u1ef1 tinh t\u1ebf v\u00e0 l\u00f2ng hi\u1ebfu k\u1ef3. T\u1eeb nh\u1eefng mi\u1ec1n \u0111\u1ea5t \u00edt ng\u01b0\u1eddi bi\u1ebft \u0111\u1ebfn cho \u0111\u1ebfn nh\u1eefng tr\u1ea3i nghi\u1ec7m \u1ea9m th\u1ef1c \u0111\u00e1ng nh\u1edb, t\u1ea1p ch\u00ed t\u00f4n vinh ngh\u1ec7 thu\u1eadt c\u1ee7a s\u1ef1 d\u1ecbch chuy\u1ec3n trong m\u1ecdi h\u00ecnh th\u1ee9c. V\u1edbi nh\u1eefng b\u00e0i vi\u1ebft s\u00e2u s\u1eafc, h\u00ecnh \u1ea3nh gi\u00e0u c\u1ea3m x\u00fac v\u00e0 nh\u1eefng g\u1ee3i \u00fd t\u1eeb chuy\u00ean gia, Travel + Leisure kh\u00f4ng ch\u1ec9 l\u00e0 m\u1ed9t \u1ea5n ph\u1ea9m, m\u00e0 l\u00e0 m\u1ed9t l\u1eddi m\u1eddi g\u1ecdi \u0111\u1ec3 nh\u00ecn th\u1ebf gi\u1edbi b\u1eb1ng m\u1ed9t nh\u00e3n quan kh\u00e1c.<\/p>","protected":false},"excerpt":{"rendered":"

\u1ede Hu\u1ebf, h\u01b0\u01a1ng v\u1ecb c\u1ea5t l\u00ean nh\u01b0 l\u1eddi th\u00ec th\u1ea7m n\u01a1i l\u1ecbch s\u1eed t\u1eebng vang d\u1ed9i, m\u1ed9t v\u01b0\u01a1ng qu\u1ed1c t\u0129nh l\u1eb7ng c\u1ee7a v\u1ecb gi\u00e1c, n\u01a1i m\u1ed7i m\u00f3n \u0103n l\u00e0 m\u1ed9t l\u1eddi m\u1eddi d\u1ecbu d\u00e0ng, g\u1ecdi ng\u01b0\u1eddi ta ch\u1eadm l\u1ea1i, l\u1eafng nghe v\u00e0 nh\u1edb.<\/p>","protected":false},"author":2,"featured_media":4088,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,25,29,9,31],"tags":[],"class_list":["post-744","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-culture","category-history-stories","category-stories","category-tradition"],"_links":{"self":[{"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/posts\/744","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/comments?post=744"}],"version-history":[{"count":65,"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/posts\/744\/revisions"}],"predecessor-version":[{"id":7697,"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/posts\/744\/revisions\/7697"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/media\/4088"}],"wp:attachment":[{"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/media?parent=744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/categories?post=744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/boitran.com\/vi\/wp-json\/wp\/v2\/tags?post=744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}