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=== Royal cuisine ===
[[File:Vietnamese imperial spring rolls.jpg|thumb|{{lang|vi|Nem công}} (peacock spring-rolls) is a well-known royal dish in Huế]]
In the Nguyễn dynasty, the 50 best chefs from all over the kingdom were selected for the {{lang|vi|Thượng Thiện}} board to serve the king. There were three meals per day—12 dishes at breakfast and 66 dishes for lunch and dinner (including 50 main dishes and 16 sweets). An essential dish was [[bird's nest soup]] ({{lang|vi|tổ yến}}). Other dishes included shark fin ({{lang|vi|vi cá}}), [[abalone]] ({{lang|vi|bào ngư}}), deer's tendon ({{lang|vi|gân nai}}), bears' hands ({{lang|vi|tay gấu}}), and rhinoceros' skin ({{lang|vi|da tê giác}}). Water had to come from the {{lang|vi|Hàm Long|italic=no}} well, the {{lang|vi|Báo Quốc|italic=no}} pagoda, the {{lang|vi|Cam Lồ|italic=no}} well (near the base of ''{{lang|vi|Thúy Vân|italic=no}}'' mountain), or from the source of the {{lang|vi|Hương|italic=no}} River. Rice was the {{lang|vi|de}} variety from the {{lang|vi|An Cựu|italic=no}} imperial rice field. {{lang|vi|Phước Tích|italic=no}} clay pots for cooking rice were used only a single time before disposal. No one was allowed to have any contact with the cooked dishes except for the cooks and {{lang|vi|Thượng Thiện}} board members. The dishes were first served to eunuchs, then the king's wives, after which they were offered to the king. The king enjoyed meals ({{lang|vi|ngự thiện}}) alone in a comfortable, music-filled space.

Translations:Vietnamese cuisine/32/en - Revision history

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