Hue is known for it's food, and for me this is probably one of the best reasons to come here. Long ago (well not too long, around 150 years ago) in Hue, emperors felt that the more dishes created during their reign, the more power and sophistication they would appear to have. Emperors hand-picked Vietnam's finest chefs and transferred them to Hue. Ordering these "new" locals to whip up hundreds of new creations, chefs introduced new regional flavors and texture to traditional Hue dishes. During this time, commoners were forbidden from eating these dishes reserved for Vietnamese royalty. Now-a-days we can all relish in their good efforts.
One of the secret to this lady's Banh Mi are that she adds a local specialty of banh loc into the sandwich. Banh Loc are translucent, almost gelatinous tubes of sticky tapioca flour. Filling consists of whole shrimps and sliced boiled fatty pork.