Hue – the ancient imperial capital, is famous not only because of the mausoleum architecture, unique palaces, houses ancient garden hidden behind the lights lovely and dreams. Talk about Hue that said to the Huong river eternal silence with Trang Tien bridge indifferent winding … Speaking of long slender purple long dress of Dong Khanh’s girl with Bai Tho hat shy tilted cover. But Hue is also known by the unique dishes such as bloating fern shaped cake (Banh beo), Nam cake, lotus seed porridge …
Each dish is a treasure of culinary style as inherently noble that Hue soul. Yet, hardly a simple dish which has rustic, frugal but not Hue characterized as mussel rice.
Ancient Hue Soul …
” Whoever visits mussels please come to Con
Hundred years close mouth ponder sadness thoughts
Bitter, bitter and sweet
Knead up upside down, pity the land
Look at a mussel rice bowl seeing old Hue soul …”
One section of the poetry that I do not remember reading somewhere has not only generalize the taste of mussel dishes, eating and especially showing even Hue soul in a folk bowl of rice. Author of the poem is really a child of Hue, who understood the native fatherland then should have sent his soul to convey the words, though simple but profound and suggestive pictures, so honest.
Mussel rice is so delicious depend mussels meat and mussel broth. Although mussels, but also a gourmet’s recognize that, eating mussels in Hue more delicious mussels in other places. Do not know affectionate that the visitors intended Hue but to recognize that, Hue is a mussels hillock. This place distant a few kilometers meters where is still retains the look of a peaceful old villages along the Huong river. Known as Con Hen (mussels hillock) which is an float alluvial soil middle the river. According to those working in administration, despite the small mussel but sweet especially because the bottom of river many mud, making mussels multiply rapidly. Legend mussels are there only to advance the king. Today, Con Hen people are still living as scraping mussels in village ancestor worship mussel. Con Henis known as the mines mussels of the ancient capital
Finical During Processing
The main material is made of mussels rice that rice and mussels. Rice must be cooled to the mix with mussel broth, rice is not broken out. Most Hue people are aware cooking mussels rice. Mussels are soaked in water to release all the sandy soil before boiling . Mussels meat will be pick up separate and mix with spices onions, salt … Most important is water to be used for settling down and that’s the way split sand again. It must be said that the soild and opaque Hue mussel broth not clear than in other places. Not describe the sweetness. Unlike bone broth, soft and be attached in the lip … Speaking mussels rice is indispensable Hue salted shreded meat. Nevertheless, the salted shreded meat eat mussels rice then not be solid as eating other dishes that hit puree with boiling water. When you eat with rice that have steady.
Vegetables to eat the mussels that full as pennywort, bean sprout, cress, Indian taro, South mint … But necessarily bring vegetable with Hue’s flavor. That’s peppermint that Hue called dill. The pungent taste of the vegetable contain oil is made distinctions of mussels rice. A lot home put the greaves …
There are two ways to eat, eat the rice into a bowl display mussel meat, vegetables, roasted peanuts, greaves …. then souse broth to eat as Hu Tieu (noodle with seasoned and saute beef ). The second way is to separate water just to have a meal then drink. Not pungent no mussels rice. The resonance of the spices will taste hard to describe and we cover all the senses of consumers. Hue mussel rice dishes are spicy, bitter tears, hot sweats. Aromatic smell of salted shreded meat, fragrant herbs and sweetness of the mussels’s water along with greasy of greaves , spicy burn your mouth but so that miss!
And in the color legend of Hue, a land which had mesmerized Han Mac Tu poet so after arriving here, he felt that written expression to the famous poem “Here Vi Da hamlet” with seduction invitation: “Why do you not go to Vi hamlet?”
Vi Da hamlet is very much mussels rice restaurant. Most of the restaurant here is quite simple and rustic. On the surface then you will be disappointed because the restaurant only a few tables and some service. But behind the simple rustic look that is a cultural treasure, production, human that nature has bestowed for Hue. Visitors to Hue to that should go to Con Hen to eat mussels rice.
According to the cuisine, mussels rice which came as “a rice dish of the poor.” Also true,this is the meals the laborers then not randomly rice mix many raw materials, former leftover of the main meal. Rice must be cooled and for that reason.
Then the beginning of the “spreading” mussel rice that woman have just around the neighborhood. Later mussels rice become popular and familiar dish to everyone. Previously, guests enjoyed to eat on the Truong Dinh road. Now has the Mai Thuc Loan. This is mussels rice restaurant grow many place in ancient capital. Maybe can be strange staste, but above all mussels rice were collected for gourmets of elegance line. Say what, this dish has become one of the definition “national spirit” the land of the ancient city
Today, mussels rice has followed the footsteps of Hue woman around the Vietnam land . Even in Ho Chi Minh city can not be fully statistically Hue restaurant. Only the Hue distinguish true Hue mussels or anywhere. The big restaurant often have to take mussels from Hue, the price of a bowl of rice in it twice elsewhere. Yet guests still are compact. It is also the address of Hue people when treat of friends.
Talk about that the authors of following poems will be no more sobbing when asked: ” Oh my sons away from Hue, Do you also remember special home” By mussel rice is part of the Hue human, Hue character and the heart of Hue and whether they go, living in any where. Hence:
” Small announcement that goes through the years
A rice bowl of homeland for Hue very colorful
Visiting Hue that visit temples, royal tombs
Not to eat the dish that unclear Hue.”