Bun bo Hue
Bún bò Huế (literally: Huế style beef rice vermicelli) or more specifically, bún bò giò heo (literally: beef and pig's knuckle rice vermicelli) is a popular Vietnamese soup rice vermicelli dish. The predominant flavor is of lemon grass.
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Bún bò Huế originated from Huế, the last imperial capital of Vietnam. The term Bún bò Huế is used more by people from northern or southern Vietnam. In central Vietnam, it is simply known as bún bò. The broth is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp sauce and sugar for taste. Very spicy chilli oil is added later during the cooking process. Bún bò Huế usually includes thin slices of marinated and boiled beef shank, chunks of oxtail, Vietnamese sausage and pig's knuckles or pork. It can also include cubes of congealed pig blood, which has a color between dark brown and maroon, and a texture resembling very very firm tofu.
Bún bò Huế is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, raw sliced chilli or very spicy chilli sauce, thinly sliced banana blossom and sometimes mung bean sprouts, . Thinly sliced purple cabbage is acceptable substitute when banana blossom is not available. Purple cabbage most resembles banana blossom in texture, though not in taste. Fish sauce and shrimp sauce are always available for customers to add to their soup bowl to modify the broth's taste to their likings
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- [1] (YouTube video on how to make bún bò Huế (this is not Bun Bo Hue, it's a Bun Bo Gio Cua))
- [2] (Example recipes)
- [3] TV Show - Anthony Bourdain: No Reservations in Viet Nam eating Bún bò Huế in Da Lat
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[edit] References
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Wikimedia Commons has media related to: Bún bò huế |
- http://www.kimlongquan.comNhà Hàng gia đình Kim Long phục vụ các món ăn Huế nổi tiếng từ lâu đời.
