Tucked away in modest eateries and along quiet street corners in Hue are four local cake specialties with unusual names. Made from simple ingredients, they carry a charm that keeps diners coming back for more.

Banh ram it

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Banh ram it is sold in Hue at prices ranging from VND3,500 to VND7,000 (US$0.14–0.28) per piece

Once a delicacy served in the royal court, banh ram it has become a must-try dish for visitors to Hue.

The cake consists of two distinct layers: a soft, chewy banh it on top filled with savory shrimp and pork, and a crispy fried base known as banh ram underneath. Both layers are made from finely ground glutinous rice flour but differ in preparation.

For the crispy base, small portions of dough are shaped, steamed, cooled, then deep-fried until golden and crunchy.

The upper layer is prepared similarly but requires resting the dough. The filling, made from finely chopped shrimp and pork, is seasoned and stir-fried before being wrapped inside the dough and steamed.

Each piece is small, about the size of two or three fingers, with a smooth white exterior after steaming.

Dipping sauce varies by vendor but typically features fish sauce with a distinct hint of green chili heat.

Banh ram it is commonly sold in Hue for VND3,500-7,000 per piece (US$0.14-0.28).

Banh uot

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Visitors can enjoy banh uot at Dong Ba Market or at sidewalk eateries across Hue at very affordable prices, ranging from VND10,000 to VND25,000 (US$0.40–1.00) per plate, depending on the filling

Despite its name, banh uot is not wet but rather soft, thin, and slightly chewy, resembling northern-style steamed rice rolls.

The key lies in balancing the ratio of rice flour to water, ensuring the sheets are flexible yet not sticky or crumbly, and carry the subtle fragrance of freshly milled rice.

These delicate sheets can be enjoyed plain, dipped in fish sauce with garlic and chili, or paired with various toppings such as cinnamon pork sausage, grilled meat, Vietnamese pork roll, shredded shrimp, and fresh herbs.

In the shrimp version, fresh shrimp is boiled, peeled, crushed, and stir-fried with fried shallots until aromatic. The topping is then sprinkled over the soft rice sheets, which are rolled neatly before serving.

The dipping sauce is often made using shrimp broth mixed with fish sauce, sugar, lime juice, and chili.

Visitors can find banh uot at Dong Ba Market or street vendors across Hue, priced at VND10,000-25,000 per plate (US$0.40-1).

Banh nam

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Though made from simple ingredients, crafting a delicious cake requires a skilled and deft hand. Photo: Hoai Phuong
 
 
 

Banh nam is another essential Hue specialty that few visitors skip.

Though made from simple ingredients like rice flour, shrimp, and pork, achieving the perfect texture requires precision. The rice batter must be cooked to the right consistency - neither too thick nor too runny - to ensure a smooth, delicate finish.

The batter is spread onto banana leaves, topped with a thin layer of shrimp and pork filling (or mung bean for vegetarian versions), then folded into a flat rectangular shape and steamed.

Timing is crucial, as overcooking can cause the cake to become overly soft and stick to the leaves.

The dipping sauce typically combines fish sauce, sugar, lime juice, garlic, and chili, offering a balanced sweet and tangy flavor.

Each banh nam costs around VND4,000-6,000 (US$0.16-0.24).

Banh ep

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Banh ep is made from simple ingredients yet offers a remarkably delicious taste

Banh ep is a rustic snack believed to originate from Thuan An, a coastal area about 10km from Hue. Its name comes from the cooking method, where tapioca dough is pressed on a hot cast-iron mold into thin, round cakes.

There are two versions: soft and crispy. The soft version is cooked for a shorter time, resulting in a pliable texture that can be wrapped with shredded herbs or pickled papaya, then dipped in thick, spicy fish sauce or fermented anchovy sauce.

Traditionally, the cake contained only tapioca dough and egg, served with fresh herbs. Today, it has evolved with various fillings such as shrimp, pork, sausage, and pate, with each vendor adding their own twist.

Banh ep is a popular late-afternoon or evening snack, with prices ranging from VND3,500-5,000 per piece (US$0.14-0.20). Dried packaged versions are also available for travelers to take home.

Linh Trang