Che bot loc heo quay is one of the most "unique" dishes of Hue.

Hue is famous for many desserts such as corn dessert, purple potato dessert, lotus dessert, etc. However, the most special in Hue, Vietnam is still tapioca dumpling dessert wrapped in roasted pork - a unique dessert with two contrasting flavors of salty and sweet.

The ingredients for this dessert include tapioca flour, roasted pork, rock sugar, ginger, etc. First, the tapioca flour is kneaded with warm water until smooth and supple. The roasted pork leg is diced, mixed with rock sugar, poured with water and placed on the stove to simmer until the meat is absorbed, then removed to dry. Next, divide the dough into small portions, add the pork and roll into balls. Boil water and then drop each ball of tapioca flour into the pot and cook until the balls float to the surface of the water, then remove. Add a little ginger and the pot of tapioca flour wrapped roasted pork is complete.

When eating, we scoop the sweet soup into a cup, sprinkle some peanuts on top, add ice and we have a delicious cup of sweet soup on hot days. A standard cup of sweet soup is clear, when eating, the sweet taste of rock sugar and the salty, fatty taste of roasted pork in the chewy tapioca flour mixed with the smell of ginger blend together, creating a unique and very attractive flavor.

It is said that Che bot loc heo quay was once on the menu of the ancient Hue royal court, and later spread widely among the people, becoming a famous delicacy of the ancient capital's cuisine. Nowadays, Che bot loc heo quay appears in almost all Hue dessert shops, from high-end to popular.

Each cup of sweet soup costs from 10,000 to 15,000 VND. This is not only a favorite gift of locals, but also a specialty that tourists from all over the world want to try when visiting Hue, Vietnam.

As the name suggests, tapioca dumpling with roasted pork dessert consists of two main ingredients: tapioca flour and roasted pork, peanuts, served with sugar water cooked with ginger. The most complicated step in making this dessert is the roasted pork filling, because pork is a salty dish, while dessert is a sweet dish, if not handled skillfully, it will be difficult to create harmony.

First, the roast pork is cut into cubes, keeping both the skin and meat intact. Then, marinate the meat with salt, sugar, and ginger juice for a few hours until the meat is clear, then put it on the stove and simmer over low heat. When the water in the pot of meat has just dried up, the pork will give off a fragrant aroma. Scoop it onto a plate to cool and drain.

Next, make the tapioca dough skin. Pour warm water into the tapioca dough and knead well until it is soft and smooth. Put the meat filling into each piece of tapioca dough and wrap it tightly. The dough skin must be of moderate thickness to ensure that the sweet soup balls are soft, not chewy, and when cooked, they will be clear white and you can see the amber color of the pork inside.

Finally, it is the step of cooking sugar water. The people of the ancient capital use rock sugar and granulated sugar, put them in a pot and cook over low heat. When the sugar turns amber, add more water, wait for it to boil, then drop in the tapioca balls one by one. Cook for a few more minutes until the balls gradually cook, turn clear and float to the top, then scoop them out.

Che bot loc heo quay can be eaten hot or cold. Whether this specialty is delicious or not sometimes depends on how you eat it. If you eat it in a hurry, it will be difficult for you to feel the layers of flavor of the dish.

Therefore, when enjoying, you should eat slowly and carefully to feel the sweet, chewy taste of the outer dough, the salty, fatty and fragrant taste of the pork filling combined with the syrup cooked with rock sugar and a very light spicy ginger flavor... That subtle contrast will bring a new, enjoyable feeling to anyone. In particular, a cup of chè only has about 4 to 5 small, bite-sized tapioca balls that are not at all greasy. Anyone who likes the taste will want to eat them all and then order more.

Visiting Hue, tourists can find and enjoy tapioca dumpling with roasted pork at traditional markets such as An Cuu market, Dong Ba market or at famous dessert shops such as Hem Hue dessert, Ngoc Hien dessert, Mo Ton Dich dessert, Ong Lac dessert, Hem Cung Dinh dessert...

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