Hue is famous for not only its relic complex which has been recognized as a World Cultural Heritage but also various popular and delicious dishes. On these pages, Vietnam Pictorial introduces to readers two special dishes of Hue cuisine, including Banh beo (steamed savory rice cake topped with crushed shrimp, dried shallots and green onion) and Nem lui (roasted pork on wooden skewers which are rolled up in rice paper with herbs). Banh Beo  Ingredients: - Sticky rice: 500g - Fresh shrimp: 300g - Green onion: 0.5g - Salt, seasoning, pepper, liquid lard, red pepper, garlic and soya sauce Preparation: - Mill the rice with water into a paste. Add a little salt and liquid lard. - When cooking, it is necessary to stir the paste well so it doesn’t curd.  Shape the paste out into moulds and steam them for 15-20 minutes. When the cakes are well-done, they are white and soft. - To make the cake’s dumping, crush the fresh shrimp and then fry it with onion. Add a little seasoning and pepper to taste. - Place the cakes on a plate topped with crushed shrimp. - Serve with salad and star fruits in soya sauce or fish sauce added with some slices of red pepper and garlic.               Nem Lui Ingredients: - Pork: 0.5kg - Seasoning, pepper, dried onion, red pepper, rice papers, green mango and salad Preparation: - Chop the pork and mix it with seasoning, crushed dried onion, garlic and pepper. Rolled the pork on wooden skewers and then roasted them over a charcoal fire. - To make the sauce, mix soybean sauce with crushed fried peanut, liver paste, red pepper, garlic and some other spices. - When serving, roll the pork with salad and slices of green mango in rice paper.           Address: Huong Co Do Restaurant - 52 Ly Thuong Kiet, Hanoi Tel: 091 359 6789 Story by Bich Van - Photo by Thanh Dat