Welcome to Huế City

Hue City is one of places which have many cultural heritages. Up to now, there is no place like Hue remaining a lot of originally historical vestiges as in this ancient Capital City

On the northern bank of Perfume River has relics consisting of palaces, which were constructed as arc defensive ramparts with 11km length. This valuable construction includes more than 100 architectural works which were extremely reflected the life of Emperors and mandarins under reign of Nguyen.

Situated in the middle of hills on the southern bank of Perfume River are very beautiful tombs of Kings Nguyen. Among these tombs are the four famous ones with the name and the arrangements of the tomb reflected each Emperor’s points of view, personality and tastes. This is majestic Gia Long Tomb, imposing Minh Mang Tomb, poetic Tu Duc Tomb and magnificent Khai Dinh Tomb.

Hue is also an important center of Buddhism. In Hue and its surrounding still exist tens of pagodas constructed more 300 years ago, and a hundred of temples and pagodas built in the early century. Besides, Hue is a place where the royal music is originated, and a place with traditional famous dishes and sophisticated handicraft.

As a unique city of Vietnam still remains its form of City under Middle Age and the constructions of monarchic, Hue has become a big and invaluable museum. Therefore, vestiges in Hue ancient capital have been classified by the government as a very precious property and on December 1993 Hue has been recognized as a World Cultural Heritage Site by UNESCO.

Highlights of Hue (T.T.Hue)

• Imperial City
• Thien Mu Pagoda
• Royal Mausoleum: Tu Duc, Khai Dinh, Minh Mang…
• Thien Mu Pagoda
• Perfume River
• Dong Ba Market
• Royal Relics Museum
• Trang Tien Bridge
• Tu Hieu Pagoda
• Hon Chen Temple
• House - Gardens

Hotel Speacial Offers In Hue - La Residence Hotel & Spa

Rates: $110 - $275

Address: 5 Le Loi Street, Hue City, Hue, Vietnam

Hotel Class: ****

La Residence Hotel & Spa is an elegant Art Deco hotel that used to be the French governor's residence in Hue in the 1920's.
Located on the river banks of the Perfume River in the city center of Hue, La Residence Hotel & Spa has taken great care to preserve the comforts and atmosphere of a classic colonial villa, with art deco interior design which evokes the glamour and style of old Indochina.
La Residence offers 122 rooms and suites, all with private balcony or terrace, as well as a luxurious spa, outdoor swimming pool, tennis courts, business center and meeting facilities, fine dining restaurant, quintessential lobby bar, and WIFI Internet in lobby and public areas.
The hotel is managed by the Accor Group.

Room Type	High season (1 Sep ~ 31 Mar)		Low season (01 Apr ~ 31 Aug)		Extra bed
	Single	Double/Twin	Single	Double/Twin
Superior	$ 110	$ 110	$ 110	$ 110	$ 25
Superior River View	$ 122	$ 128	$ 122	$ 128	$ 25
Deluxe River View	$ 140	$ 145	$ 140	$ 145	$ 25
Deluxe Colonial	$ 155	$ 165	$ 155	$ 165	$ 25
Colonial JS Gardenview	$ 170	$ 180	$ 170	$ 180	$ 25
Colonial Suite	$ 195	$ 205	$ 195	$ 205	$ 25
Imperial Suite	N/A	$ 275	N/A	$ 275	$ 25

Note: Price included breakfast, tax, service charge

Set on two hectares on the banks of the Perfume River overlooking the famous citadel and close to tombs built during the Nguyen Dynasty in the 1800s. Provides the perfect base to explore the city.
The hotel is 17 kilometres (30 minutes) from Hue's Phu Bai airport.

La Residence Hotel & Spa has 122 Art Deco inspired rooms and suites, all with private balcony or terrace and full amenities. Most rooms have views across the Perfume River to the Ancient Citadel and beyond.

Superior:

92 spacious rooms with private balcony or terrace and wood floors with city, garden or river view; 26m²

Deluxe:

15 rooms with King bed, private balcony or terrace, wood floors and sofa and working area with garden or river view; 30m²

Deluxe Colonial:

6 rooms located in the stylish governors residence with garden or pool view; 30 m²

Colonial Junior Suite and Colonial Suite:

6 suites with sofa and working area and private balcony or terrace with garden, Colonial building, or river view; 46 m²

Imperial Suite:

Located on top floor of stylish governors residence with largest private terrace and living rooms connecting to bedroom; 46 m²

Room Amenities

- Air Conditioning
- Balcony / Terrace (all rooms)
- Coffee and Tea Making Facilities
- Hair dryer (all rooms)
- IDD Telephone

- In-Room Safety Deposit Box
- Mini Bar / Refrigerator
- Satellite TV
- Writing Desk

Restaurants & Bars

Restaurant Le Parfum:

Ideal setting for breakfast & dinner buffets. A La Carte dining available throughout the day

Lobby bar Le Governor:

Enchanting Cocktails & Drinks with Light Snacks. WIFI available.

Pool Bar:

Perfect for Refreshing Poolside cocktails & drinks with a delightful range of snacks overlooking the Perfume River and ancient Citadel.

Recreation

Spa Facilities:

La Flamboyant Spa offers complete range of Vietnamese and international standard health treatments.

Bicycle :

Small fleet of bicycles which are the ideal way to explore the many historical delights of Hue City.

Outdoor pool:

30 metre outdoor saltwater swimming pool at river height giving the illusion of merging into the Perfume River and overlooking Hue's ancient Citadel

Fitness Centre:

fully equipped gymnasium with steam bath and sauna

Tours:

Heritage and city tours visiting the famous ancient Citadel and Tu Duc Tombs

Business Facilities

Business center:

Business center with High-speed Internet access. WIFI available in lobby and public areas.

Meeting Facilities:

Meeting Facilities - La Citadelle meeting room offers 280m2 versatile & flexible meeting space up to 140 guests, with 2 board rooms.

Other Facilities:

- Baby Sitting
- Concierge Desk
- Currency Exchange
- Doctor/ Medical
- 24-hour Room Service

- Non-smoking Rooms
- Parking
- Travel and Tour Services
- WIFI Internet (Public Areas)

Hotel Speacial Offers In Hue - Saigon Morin

Rates: $83 - $280

Address: 30 Le loi St, Hue, Vietnam

Hotel Class: ****

The four star Hotel - Saigon Morin is a luxury hotel with 130 spiffy rooms and suites. All rooms have balconies overlooking the downtown area of Hue.
Saigon Morin Hotel built in 1901 by the French businessman, Mr. Morin. The hotel with its reputation always is the choice of travelers and businessmen.
Located in the very heart of Hue, Saigon Morin hotel offers the best view of the romantic Perfume River, the Trang Tien bridge and a Hue royalty city.

Room Type	High season (1 Sep ~ 31 Mar)		Low season (01 Apr ~ 31 Aug)		Extra bed
	Single	Double/Twin	Single	Double/Twin
Superior	$ 83	$ 83	$ 83	$ 83	$ 15
Deluxe	$ 90	$ 90	$ 90	$ 90	$ 15
Executive Floor	$ 115	$ 115	$ 115	$ 115	$ 15
Junior Suite	$ 175	$ 175	$ 175	$ 175	$ 15
Morin Suite	$ 235	$ 235	$ 235	$ 235	$ 15
Executive Suite	$ 280	$ 280	$ 280	$ 280	$ 15

Note: Price included breakfast, tax, service charge

Located right in the heart of Hue, on the bank of the Perfume river and walking distance to the historic Trang Tien bridge, nearby shops and markets.
It is about 12 kilometres from Phubai Airport and 1.5 kilometres from the Train Station.

The 135 rooms and suites are well equipped with modern conveniences including individually controlled air conditioning units, IDD phones, satellite TV, hairdyer, bathrobes and light control panel. The Deluxe room and all suites are equipped with highspeed Internet connection.

Superior:

Superior rooms are 40 square metres and Deluxe rooms are 47 square metres and come in either double or twin beds.

Junior Suites:

Junior Suites are 70 square metres and Morin Suites are 100 square metres. Suites have separate living areas and king size beds.

The Morin Restaurant offers International cuisine while traditional royal feast is celebrated at the Royal Cuisine Restaurant. Garden Bar is an ourdoor joint for drinks, light snacks and BBQ. Panorama Club, on the other hand, overlooks the Huong River and Tran Tien Bridge offering a good variety of drinks. The poolside bar, Angelic Bar, offers light and refreshing beverages.
Other facilities includes Conference facilities catering from 20 to 150 guests, outdoor pool, Billiard table, 24 hours room service, postal and courier service, Doctor on call, gift shop, Cruise and Hue folk show on the boat along the river.

Hotel Speacial Offers In Hue - Asia Hotel Hue

Rates: $45 - $90

Address: 17 Pham Ngu Lao Str.,, Hue, Vietnam

Hotel Class: ***

Located in the heart, the centre point of Hue city. Asia hotel Overlooking the Perfume River just 15 minutes from Phu Bai airport and 5 minutes from the train station. The Asia hotel in its oriental architecture welcomes you to discover the charm of the imperial city of Hue.
The hotel has 9 stories with 60 rooms and 3 romantic restaurants and 1 swimming pool on the top floor. All of rooms are equiqed at international standard and a modern system of communication in the most airy spacious and quiet compound. It is wonderful and comfortable to enjoy a beautiful view of Perfume River and Truong Tien Bridge. At here you will be served European, Oriental and Vietnamese dishes.
Our friendly staff is well trained to assure you a satisfying, interesting and unforgetable staying Hue

Room Type	High season (1 Sep ~ 31 Mar)		Low season (01 Apr ~ 31 Aug)		Extra bed
	Single	Double/Twin	Single	Double/Twin
Deluxe	$ 45	$ 45	$ 45	$ 45	$ 10
Junior Suite	$ 78	$ 78	$ 78	$ 78	$ 10
Asia Suite	$ 90	$ 90	$ 90	$ 90	$ 10

Note: Price included breakfast, tax, service charge

The hotel is located in the heart of the city of Hue overlooking the Perfume River, just 15 minutes from Phu Bai airport and 5 minutes from Hue’s train station. The driving time from Danang is approximately 1.5 hours.

The hotel provides 24 hour room service. Each room has air-conditioning, a private bathroom, cable TV, hairdryer, tea and coffee making facilities, mini bar, high-speed Internet access, desk and a safe.

Superior:

12 rooms with 1 double bed; 21 m².

Deluxe:

36 rooms with double or twin beds; 29 m².

Junior Suite:

6 very large room with living area; 43 m².

Asia Suite:

6 en-suites of a living and a bed room each; 53 m².

Room Amenities

- Air Conditioning
- Coffee and Tea Making Facilities
- Hair dryer (all rooms)
- Internet Connection / Laptop port

- In-Room Safety Deposit Box
- Mini Bar / Refrigerator
- Satellite TV

Restaurant and bars

Asia Restaurant:

Located at lobby level with Vietnamese cuisine from the north, south and central, including Hue specialties, as well as European cuisine. Seats up to 100 people.

Panorama club on the terrace:

Overlooking the city, the club is an ideal place for a leisurely Lunch or dinner with Vietnamese and European food and buffet breakfast.

Hotel Amenities

* Swimming Pool
* Sauna, Jacuzzi and Massage service
* Dragon boat trip service
* Car/Motor/Bicycle rental service

Other Facilities

- Banquet / Conference / Meeting Facilities
- Bar / Lounge / Café
- Currency Exchange
- Car Rental
- 24-hour Room Service
- Meeting Rooms

- Outdoor swimming pool
- Parking
- Restaurant(s)
- Sauna / Steamroom / Jacuzzi
- Travel and Tour Services

Top cuisine in Hue

Bánh bèo xứ Huế (Hue bloating fren-shaped cake)

Therefore, it offers customers with sweet, buttery and smelling flavors. Without delicious sauce, the cake would become worthless. When serving, it is required to use a tool called Que Cheo (bamboo folk) to pass through the cake, cut into pieces, prick and eat. Customers would be impressed forever with having Banh beo in a green garden while listening to Hue folk song coming from the Perfume River.

Recipes: Hue bloating fren-shaped cake with shrimp and scallion oil (bánh bèo man)

Makes 32 pancakes, serves 4 as a starter

For scallion oil:
2 scallions, white and green parts, thinly sliced ( 1/2 cup)
2 tablespoons canola or other neutral oil

For batter:
1 cup rice flour, any Thai brand from an Asian market (Note: Do not use glutinous rice flour)
3 tablespoons cornstarch
3/4 teaspoon salt
1 1/2 tablespoons canola or other neutral oil
1 3/4 cups water

For shrimp topping:
1/3 pound medium shrimp, peeled and deveined
2 pinches of salt
1 tablespoon canola or other neutral oil
1 tablespoon finely minced shallot
Pinch of sugar
2 pinches of white pepper
1/2 teaspoon fish sauce

For sauce:
2 tablespoons sugar
1 1/2 tablespoons unseasoned Japanese rice vinegar
1/3 cup water
2 tablespoons fish sauce
1 Thai or serrano chile, thinly sliced (optional)

To make scallion oil: Have scallions ready in a small bowl so they may be quickly added to the oil. In small saucepan, heat oil over medium heat until hot. To test, drop in a scallion slice; it should sizzle on contact. Add scallions and stir immediately to expose them quickly to the oil. When scallions have collapsed and are soft, after about 30 seconds, remove from heat. Transfer scallions and oil to a small heat-proof bowl and let cool completely.

The garnish will keep for several hours at room temperature. Or, cover and refrigerate for up to 7 days, then bring to room temperature before using. Makes about 1/4 cup.

To make batter: In a bowl, stir together rice flour, cornstarch and salt. Make a well in the center, pour oil and water into the well, and whisk together to produce a thin, smooth batter. You should have about 2 cups batter. Let batter rest for 30 minutes.

To make topping: In small saucepan, combine shrimp and salt with water just to cover and bring to boil over medium heat. Cook about 8 minutes, or until all water has evaporated. (This intensifies flavor of shrimp.) Transfer shrimp to small bowl and set aside to cool for 10 minutes. Transfer shrimp to a mini food processor and process to a minced, fluffy texture. Or mince by hand using a knife. Return shrimp to bowl.

In small non-stick skillet, heat oil over medium heat. Add shallot and saute about 1 minute, or until fragrant. Add shrimp and stir to combine. Sprinkle in sugar, pepper and fish sauce. Continue to cook, stirring, 3 to 4 minutes to dry shrimp, lowering heat when bits of shrimp pop. Shrimp are done when they look crumbly and are brilliant orange. Transfer to bowl and set aside until ready to use. (Shrimp may be prepared up 3 days in advance, cooled, covered, and refrigerated. Bring to room temperature before using.)

To make sauce: In a small bowl, combine sugar, vinegar, water and fish sauce and stir to dissolve sugar. Taste and make any adjustments to create a light, slightly sweet sauce. Add chile and set aside until serving time.

To cook pancakes: Fill bottom section of steamer halfway with water and place steamer tray on top. Bring water to rolling boil over high heat. Nearby have ready the batter, a ladle, a small knife or metal spatula and serving plates for holding the pancakes.

Make pancakes in batches. Have ready about 8 small dishes, each about 2 1/2 inches wide and at least 1/2 inch deep. Put dishes into steamer tray, placing them away from the edge where condensation collects. So that batter will set quickly, cover steamer and let dishes preheat for 2 minutes. Remove lid carefully. Do not let condensation drip into the dishes. Ladle batter to a depth of 1/4 inch into each dish (about 1 tablespoon batter.) Replace lid and steam 3 minutes, or until pancakes are shiny and firm and have a shallow indentation in center. Reduce heat to low and wait for steam to subside before lifting lid, and then lift it away from you carefully to avoid condensation dripping onto the pancakes. Use metal tongs to transfer dishes to counter. Let pancakes cool 2 minutes. They will firm up slightly.

To unmold: Dip tip of knife (or spatula) in water and run it along edge of a pancake to loosen it. Use your fingers to gently pry pancake from dish, and then place it on a serving plate. Repeat until you have unmolded all the pancakes. The finished pancakes resemble tiny white plates.

Return steamer to a boil over high heat. Give the dishes a quick rinse and wipe before returning them to the steamer tray for another batch. Repeat until all batter is used. (Cooled pancakes may be covered with plastic wrap and kept at room temperature up to 8 hours.)

To serve: Fill indentation of each pancake with a generous 1/2 teaspoon of shrimp topping and dot with a generous 1/4 teaspoon of scallion oil garnish. Serve with the sauce. The best strategy for eating the pancakes is to use chopsticks to scoot one onto a soup spoon and then drizzle on some sauce.

Cơm hến sông hương (Perfume River mussel cooked rice)

Com hen has a sweet-smelling flavor of rice, onion, and grease, as well as strange tastes of sweet, buttery, salty, sour, bitter, and peppery-hot. You have to arrive to Hen river-islet in the Perfume River to have the original Com hen. However, you can find out the dish on some streets in Hue City. It requires 15 different raw materials to prepare for the dish, including mussel, fried grease, watery grease, peanuts, white sesames, dry pancake, salted shredded meat, chilly sauce, banana flower, banana trunk, sour carambola, spice vegetables, peppermint, salad, etc.

Com hen is always attractive to many customers because it is tasty and, at the same time, economic to anybody.

Bún bò giò heo (Beef and fork soft noodle soup)

Preparing Bun bo gio heo is very skillful. Pig leg is clean-shaved, chopped into even slices with adequate bone, meat and skin, mixed with lean beefs, and soaked with salt, pepper, fish sauce, dry onion and spices.

Bun bo gio heo is proper with all appetites. Even diet people could enjoy the sweet-smelling of beef with less fat of pig leg so as not to be fed up with as serving. Bun bo gio heo is delicious anytime you have it. You could enjoy this specialty of the Central region on Hue City.

Recipes: Bun bo gio heo (Beef and fork soft noodle soup).

For: 10 persons

Ingredients:
- 1kg pork leg
- 1kg beef
- 2kg pork or beef bone
- 1.5kg vermicelli noodles
- 40 stalks lemon grass
- 10 chillies, fresh
- 1 bunch perilla
- 1 bunch cockscomb mint
- 1 bunch of Asian basil
- 200g green bean sprout
- 100g dried spring onion
- 200g green onion
- 200g banana flowers, thinly sliced
- lime, sugar, salt, fish sauce, garlic, dried tamarind,bamboo shoots, shrimp sauce, dried chilli powder.


To prepare:
- Soak pork in salt, roll and tie with bamboo.
- Slice beef and place with pork and bone in water – bring to boil and strain.
- Crunch lemon grass and crush white stalks.
- Wash banana flowers and thinly slice, then soak in water with dash of lime for 15 minutes.
- Wash chilli, sprouts and onion, then thinly chop onion.

To cook:
- Bring to boil five litres of water, add lemon grass, chilli, beef, and pork and return to the boil.
- Remove and allow to marinate for 90 minutes, then simmer in open pot after setting aside meat.
- Flavour with fried onion, chilli powder.
- Then mix fish sauce, sugar, lime juice, and crushed garlic to make serving sauce.
- The dish is also usually served with shrimp sauce added with lime juice and fresh chilli.

To serve:
- Thinly chop beef.
- Untie pork from bamboo slats and slice.
- Serve with chopped onions and cover with stoc.