 |
| Tourists enjoy a hands-on cooking experience. Photo: DAISY |
An engaging experience
Inside Daisy’s kitchen on Hoang Quoc Viet Street, An Cuu Ward, Robinson Madoc, a visitor from the United States, stood attentively beside a pot of Bun Bo Hue. Beads of sweat formed on his forehead, yet his eyes remained full of excitement as he carefully checked each spice before tasting the broth. “I’ve eaten Bun Bo Hue before, but cooking it myself feels completely different. The broth contains so many spices. What fascinates me most is the aroma of lemongrass and the sweetness from the simmered bones,” he said.
Under Daisy’s guidance, Robinson patiently adjusted each layer of seasoning. From being merely a diner, he became the cook himself, directly involved in every stage of the dish. When the bowl was finally complete, he lifted it gently, inhaled the rich aroma, and took a careful taste. “I’m truly happy,” he shared. “The broth has so many layers of flavor, rich yet delicate, spicy but refined at the same time. It’s genuinely a wonderful dish.”
The class Robinson joined is among the experiences increasingly chosen by visitors to Hue. Daisy, the class manager, said that the sessions have been running for about a year, allowing foreign tourists to prepare signature Hue dishes such as Bun Bo Hue, Banh Loc (tapioca dumplings), fresh spring rolls with shrimp and pork, and Banh Xeo (sizzling pancake). “With all the ingredients prepared in advance, guests take part in every step, from preparing vegetables and slicing meat to simmering broth, seasoning and plating the dishes,” Daisy explained.
Blending the sophistication and refinement of royal cuisine with the simplicity of folk cooking, each Hue dish carries its own fascinating story. “These stories help visitors go beyond simply cooking a meal. They gain a deeper understanding of Hue’s culture and people. When they taste the food, they can fully appreciate not only the flavor, but also the cultural depth behind each dish,” Daisy added.
Preserving memories
Inside a lush garden house, guests gathered around the dining table to enjoy the dishes they had just completed. Lively conversations mixed with warm laughter filled the space. Lee Chan Jacob, a visitor from Canada, happily and carefully held the Banh Loc wrapped in leaves that he had made himself. Peeling back the outer layer, he revealed the translucent dough encasing shrimp and pork filling that looked as appealing as it smelled.
“I really love the feeling of making this dish myself,” he said. “At first I thought it would be simple, but once I started, I realized it requires patience and technique.”
Though his first dumplings looked somewhat clumsy, the experience itself became memorable. When the cakes were fully cooked, seeing the final result made him both proud and excited, as though he had overcome a small personal challenge.
“After the class, I was also given a recipe card to take home,” he said. “I’m very happy that I can make these Banh Loc again once I return home. I want my family and friends to taste them, and I want to tell them about Hue through the flavors I experienced here.”
Not only Robinson Madoc and Lee Chan Jacob, but many travelers today are increasingly drawn to experiences that allow them to connect with local culinary culture. Rather than simply tasting food, visitors want to participate directly, cook with their own hands and better understand the stories behind each dish.
That is why, when leaving Hue, what remains is not only the beauty of the scenery, but also, in the luggage of Robinson and Jacob, are warm memories of a small kitchen, where they cooked and enjoyed the cuisine of the former imperial capital in their own special way.