Once reserved solely for Vietnamese royalty, Hue salt rice—known as cơm muối—is a refined culinary tradition that showcases the artistry and ingenuity of women in the ancient imperial capital.
Historically known as cơm tiến vua—“rice offered to the king”—Hue salt rice was crafted not from lavish ingredients, but from the skillful hands of imperial chefs using humble, locally sourced components. A traditional serving features up to nine distinct types of salt, each paired with delicate white rice cooked in small clay pots. These salts symbolize longevity and eternity in royal tradition, and the rice itself must undergo meticulous milling to ensure whole grains that preserve their fine husk layer.
At the heart of Hue salt rice lies its delicately crafted salts, each prepared to reflect the five fundamental tastes: sour, spicy, salty, bitter, and sweet. This harmonious balance is achieved through a selection of salt varieties—among the most common are crushed peanut salt, chili salt, shrimp salt, salmon salt, tuna salt, lemongrass pork salt, and black sesame salt. Of these, lemongrass pork salt stands out as a signature of imperial cuisine. Blending finely ground pork (or shredded chicken) with lemongrass, chili, coarse salt, and Hue’s distinctive fermented shrimp paste (ruốc), it is gently sautéed until the ingredients fuse into a fragrant, savory masterpiece. By contrast, chili salt is refreshingly simple: fresh green chilies are crushed with coarse salt to create a bold, fiery accompaniment to the meal.
Hue residents thoughtfully tailor their salt selections to the changing seasons. During the rainy months, bold and spicy varieties take center stage, while the summer heat calls for bitter or sour salts to help cool and balance the body’s internal energy. Each salt is presented in delicate porcelain or jade bowls adorned with elegant motifs, arranged in a flower-like circle around the central clay pot of rice. This exquisite layout reflects not only the careful consideration of flavor, but also the refined visual artistry inherent in royal Vietnamese dining.
