Bún bò Huế is a staple Vietnamese soup that is traditionally consumed for breakfast, consisting of pork and beef bones broth, bun noodles, lemongrass, shrimp paste, lime juice, and a variety of herbs. The soup is much spicier than most Vietnamese soups, and its flavor is often described as rich and complex.

It originated in the city of Hue, but not much is known about its exact origins or inventor. Usual additions include sliced brisket or crab balls, but every cook makes the dish with slight variations. Many believe that bún bò Huế found its way into mainstream society by way of royal order, and it was influenced by the imperial court's cuisine. 

Bánh khoai is a traditional pancake originating from Hue. The batter is typically made with a combination of rice flour, water, eggs, sugar, and salt. It's fried in the pan and topped with sliced mushrooms, pork, shrimp, bean sprouts, carrots, Vietnamese sausage bits, and spring onions, then fried further until it's crispy and golden brown.

Once done, it's traditionally served with a special dipping sauce that contains sesame, peanut butter, peanuts, and pork liver. Additional garnishes for the dish include shiso leaves, lettuce, and Asian basil. Because bánh khoai is so greasy, it's often eaten during cold weather.

This traditional Vietnamese snack consists of shrimp paste that is wrapped around a sugar cane. The paste is often enriched with garlic, spices, and occasionally pork paste before it is shaped around the cane and then steamed, grilled, or fried.

The dish originates from Huế, Central Vietnam, but it is enjoyed throughout the country. Although it was once reserved for special occasions, this delicious combination is nowadays commonly enjoyed as an appetizer or a light snack. The dish can be enjoyed as a whole, but the shrimp can also be taken off the cane, wrapped in lettuce, and then dipped in the nước chấm sauce. 

Nem lui is a traditional dish originating from Hue. The dish consists of ground pork that's grilled on a lemongrass skewer. Other ingredients often include black pepper, pork skin, garlic, shallots, and fish sauce. The meat combination is rolled into a sausage shape around a lemongrass stick, and it's then brushed with oil and grilled on a coal stove until slightly charred.

Nem lui typically comes accompanied by vegetables, Vietnamese herbs, and rice paper that's rolled like a spring roll while the grilled ground pork is used as the filling, and the combination is then dipped in a sweet and sour peanut-sesame sauce. The dish is served as a main course or a snack in the afternoon.

Bánh bèo is a popular Vietnamese steamed cake consisting of key ingredients such as rice flour, fish sauce with green chili peppers, and either shrimps or pork. Additionally, noodles, roasted peanuts, or fried onions can be added to the cake in order to improve its flavors.

Apart from savory cakes, there are also sweet versions which are almost exclusively available in Hội An. Bánh bèo is traditionally served in a porcelain bowl with a bamboo spoon for consumption. Some people refer to it as the Vietnamese version of tapas, and it is believed that the most important characteristic of a good bánh bèo is an indentation in its center which is used for holding the flavorful, savory stuffings.

These translucent Vietnamese dumplings are usually prepared with tapioca-based wrappers and a filling which typically combines shrimps and fatty pork. The dumplings can be cooked or wrapped in banana leaves and then steamed. They are traditionally served with a fish-based dipping sauce on the side.

It is believed that bánh bột lọc originated in Huế – the ancient imperial city known for its balanced, sophisticated specialties.

Va tron is a traditional salad originating from Hue, where it was once prepared for royalty. The salad is made with a combination of boiled local figs, onions, carrots, mushrooms, and either shredded pork or shrimp. The local figs are only available in Central Vietnam, and especially in Hue, making the salad a must-try for first time visitors.

Va tron can be additionally enriched with fried shallots, roasted sesame seeds, and fermented shrimp paste. Nowadays, this salad is usually served hot on special occasions such as weddings and family celebrations, and it's sometimes accompanied by rice crackers called bánh tráng.

Hailing from Huế, this local specialty is prepared with cooked basket clams or mussels and steamed rice that is usually served chilled or at room temperature. Additional toppings to this simple rice dish include peanuts, cilantro, chili peppers, fermented shrimp sauce, star fruit, banana flower, taro, fried onions, fried pork rinds, roasted sesame seeds, or other additions, while a bowl of clam broth is typically served on the side—and is meant to be poured over the rice.

The dish is usually served with fried bits of rice paper of fried wonton wrappers.

Bánh nậm is a traditional dumpling origianting from Hue. The batter is made with a combination of rice and tapioca flour, sugar, and salt, while the filling consists of shrimps, minced pork, salt, pepper, sugar, shallots, annatto oil, and green onions.

The rectangular and flat dumplings are wrapped in banana leaves, then steamed. When served, bánh nậm is traditionally accompanied by fish sauce for dipping on the side. The dumplings are typically sold at the markets because the banana leaves make them easy to transport and keep the interior supple and soft.