The soup is then garnished with additional ingredients like chopped green onion, slivers of raw onion, and cilantro. Based on those ingredients, you can already tell how flavorful the broth is going to be. The broth is prepared by simmering pork and beef bones with lemongrass then seasoning it with fermented shrimp paste, annatto, sugar, and chili oil. It’s a popular noodle soup made with rice vermicelli, thin slices of beef, hefty chunks of beef shank, beef balls, blood cake, and other ingredients. If you were to have just one dish in Hue, then it should definitely be bun bo. There are many delicious dishes to be had there but in my opinion, these five are the most important – bun bo hue, com/bun hen, banh hue, nem lui, and banh khoai. Hue is home to some of the best and most interesting regional food in Vietnam. If you enjoy local food as much as we do, then this list of the best Vietnamese dishes and restaurants in Hue will be very useful to you. I had two months to divvy up between multiple cities in Vietnam but I was happy to allocate two weeks to Hue, so I’d have enough time to really sink my teeth into its plethora of delicious regional dishes and dining experiences. On paper, Hue cuisine sounded like one of the most fascinating and unique in the country! We skipped it in 2017 and had been regretting it ever since, especially after hearing about interesting and delicious-sounding regional dishes like banh hue, com hen, and banh khoai. Of all the places I visited on my most recent trips to Vietnam (2019, 2023), Hue was the city I was most looking forward to. The combination of its rich, deeply flavorful broth with the soft and gelatinous beef shank and thin rice vermicelli was like an umami bomb dressed up as a bowl of Vietnamese noodle soup. It was explosive with flavor.īun bo hue wasn’t the dish I was most excited to try in Hue but it turned out to be my favorite dish in central Vietnam. Another suggestion included rounding up all the different social media and Facebook accounts into one centralized account that would help locals and visitors find out about local restaurants and food events and connect with each other.I’ll never forget that first spoonful in Hue. Even better news! There is funding for this as well through the Safest Outside Grant. They suggested jumping on the patio dining trend and new outdoor dining ordinances as an opportunity to create a ‘Restaurant Row’ on Friday nights and take over downtown. “People don’t quit jobs, they quit managers who are not hitting the mark,” said one restaurant manager.įor those employers that struggle to find time or money for training, funding resources through and Mohave Community College were discussed (for more information contact Lisa Card at the local SBDC office).Īdditional challenges discussed revolved around restaurants’ struggle to get attention and exposure, but participants offered low-cost solutions. Culture in the workplace must be one of ongoing training, education, and growth opportunities for staff. Participants that manage food employees explained how staff should be engaged with customers, remembering names, learning how to serve properly, offering recommendations, and sharing about other events and places to visit in town with tourists. Improving relationships between staff and their customers is another important aspect for a successful food business. When asked what was important when it comes to the consumer experience at local restaurants, a variety of factors were highlighted: cleanliness, staff appearance, vegetarian and vegan options, travel site reviews, ambiance, seasonal menus, and quality of conversation with wait staff.ĭiscovering those locally-owned and treasured food spots is something the new Lake Havasu Food Alliance group hopes to make easier for visitors so that local businesses can gain more customers as the economy rebounds from Coronavirus shut-downs. In this virtual space, Local First Arizona and our Lake Havasu partners were joined by community representatives that included a farmer, nutritionist, retired chef, food blogger, restaurant manager, resort director, and other passionate Lake Havasu residents. Taking place in December 2020, the event included a happy hour with a local mixologist drink demo and continued the community conversation about memorable food experiences, building a proud food workforce, and innovative ways to market and celebrate local food businesses. ‘Twas the season for warming up with a bourbon old-fashioned alongside fellow food system advocates - and that’s exactly where we were for the third Lake Havasu Food Culture event.
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