Specialty in Hue with ingredients like no other, some people “criticize” others are addicted

Coming to the dreamy land of Hue, visitors can enjoy tasting all kinds of culinary quintessence. From cakes, ram cakes,… to colorful teas. Hue tea is famous for being both delicious and cheap, the most special of the dozens of certain royal tea dishes is the roasted pork powdered tea.

True to its name, this dish is a combination of soft filter powder and roasted pork with light sweet sugar water. The half-sweet, half-salty dish makes some people afraid to try it because it’s so “strange”, maybe it doesn’t fit. But if you taste it once, you will definitely see things that don’t fit but are unbelievably suitable!

Roasted pork filter tea is quite picky because of its unique combination of ingredients

Talking about the origin, no one remembers where the filtered pork powdered tea comes from. Only know this is a combination of Phu Xuan and Cambodian cuisine. Since ancient times, this tea is classified as one of the three types of tea. The recipe was kept secret by the royal chef, and then passed on to his disciples and granddaughters.

Also heard before that this dish is often used in banquets and parties. At that time, Hue often had roasted pork in the tray. Multiplying the remaining meat, people will process roasted pork filter powder tea.

For those who have tasted it, they all realize the strange rationality between salty and sweet in this dish

Roasted pork filter powder tea is actually the filter powder coated with roasted pork. The filter shell is thin and transparent, so you can immediately see the filling inside. The filling consists of roasted pork with black fungus (wood ear) and a variety of spices to create a sweet and savory aroma and taste. Particularly the portion of water eaten with roasted pork filter powder is extremely impressive by the light sweetness, fragrant aroma of sticky leaves mixed with the smell of a few small slices of ginger.

The process of cooking this dish is very laborious, just marinating the meat takes 6-7 hours to infuse evenly. After that, the roast meat must be rimmed with salted sugar to dry, then the cake will be tough.

Next, the meat is skillfully stuffed into the kneaded filter dough. The filter powder used to wrap the meat is only moderately thick to ensure that the tea balls are medium soft. Use filter powder to reveal the dark meat color, but eat a lot without fear of boredom. The process of molding the filter dough with the meat is also extremely important so that the finished product is not exposed or mushy when cooking the sugar water.

Each roasted pork filter tea capsule is an elaborate process

Filtered flour balls are cooked with sugar water with pandan leaves and ginger. Whether it is the traditional or modern version, the roasted pork filter powder tea still has a pure white color like amber. After biting through the crust, the salty taste will spread throughout the mouth without feeling chilled. A little ice brings a cool feeling on a summer day but also makes the crust harder.

In Hue, almost every tea shop sells roasted pork powdered tea, even some street vendors have this dish. If you come to Hue for the first time and don’t know where to eat, you can go to Auntie Ton Dich’s tea (65 Tran Hung Dao), Alley tea (No. 1 masterpiece 29 Hung Vuong), Cam tea (No. 10 Nguyen Sinh Cung), tea Ngoc Hien (67 Tran Hung Dao)…