The name Thuong Tu cake originated from the location of the shop, which is the southeast gate of the Hue citadel. The cake shop was opened by Ms. Ho Thi Tra's family more than 40 years ago. Ms. Tra from Hue, when she was pregnant with her first daughter, she was seriously ill and deaf, then all 7 of her children were mute, deaf but skillful.
Ms. Tra's family created the Thuong Tu cake brand in 1965, initially a small cargo, now it has become a chain of Lac Thien, Lac Thanh, Lac Thuan... of generations of children and grandchildren. Tourists to Hue often come to the cake shop without words, witnessing the owners communicating with each other by marking and pouring cakes quickly.
Photo: topplus.vn
Each shop has 3 pans, the ingredients are prepared including cake dough, shrimp, raw spring rolls, chicken eggs, pork belly and bean sprouts. When customers order, the owner turns on the stove to boil old hot oil, pour a ladle of flour, then take turns to put the filling on top, cover for about 5 minutes, add eggs, fold the cake in half. The cake is moderately crispy, the filling cooks evenly.
Served with a plate of cakes are raw vegetables, thinly sliced green bananas, cucumbers, sour star fruits... to create enough sour, acour, and fleshy taste. The shop's thick and spicy sauce is considered different from many other places because it is Mrs. Tra's heirloom recipe, made from soy sauce, pork liver, lean meat, peanuts, roasted sesame and some spices that are kept secret. All ingredients from rice flour, shrimp, meat or dipping sauce ratio are strictly controlled by generations in the family in terms of quality and process, ensuring the best batches of cakes.
Photo: topplus.vn
Hue people eat with their eyes and nose before eating with taste. Cake is attractive because of the way the dish is arranged and the characteristic and unique flavor makes anyone who has enjoyed it once will consider it a favorite dish. Some people also think that the name of the cake is smoked cake because the cake must be eaten when it has just finished frying, it is hot and smelly, and every bite of it will smoke with that piece. Later, because Hue people often mispronounced the word "vomiting" to "oai", the smoked cake was called "cake".
Thuong Tu cake after more than 40 years of existence has become a culinary brand of the ancient capital, attracting domestic and foreign tourists. Nowadays, generations of descendants and brides-in-law of the family are involved in sales, young people who know English communicate more with Western customers.
In addition to cakes, other Hue specialties are also sold such as spring rolls, banh nam, barbecue noodles...
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