|
 When
Hue natives living outside the city return to
their homeland, they usually have sour shrimp.
Tourists also make sure to buy some jars of sour
shrimp before leaving Hue.Because of the
national reputation of this dish, some cooks and
merchants specialize in making sour shrimp. In
the past, people made this dish at home, but now
it is easier to buy it at the market.
This dish can be prepared with any kind of
shrimp. The recipe includes a number of steps
that must be performed in a specific order.
First, the fresh, clean, and dry shrimp of
approximately the same size are put in wine
along with dry bamboo shoots, garlic, and chili.
The ingredients are kept in a closed container
at room temperature for three days. Then the
container is put in a cool, dry place. After
five or seven days, the sour shrimp are ready.
|
Bun
bo (Beef noodle soup) at the very far end of the
alleyway which makes for the local market.Like
most of the stallholders here, she sets her
table up in front of her opened house. In this
case that's next to the Banh khot seller . .. 
It
is the first intangible heritage of Vietnam to
be recognized by UNESCO.
Sweep
through Hue and the classic grace of women clad
in ao dai will surely to make a lasting
impression on you. But behind the beauty is a
rich history, brimming with cultural
significance.
No
one in the village Tay Ho (Hue) knows when the
hat making began but everybody feels grateful to
the job that feeds the whole village through ups
and downs of history.
Unlike
the painting genres of Dong Ho in Bac Ninh
Province and Hang Trong in Hanoi, the paintings
of Sinh Village in Huong Tra Dist, Thua Thien
Hue Province, are very simple with plain glyphs
and traditional colours, reflecting people’s
innermost feelings, wishes and simple dreams.
