Bun Bo Hue, as its name is one of famous dish from Hue City, middle of Vietnam. It also is called “bun bo” or beef noodle by local Hue citizen, while in the other provides people add the word “Hue” into the name to recognize the dish with other kind of “bun” – means noodle.
The main ingredients are rice noodle, beef shank, hock serve with typical soup which made of cow bones, pineapple, lemongrass and shrimp paste which offer amazing flavour with red color that cannot find in other dishes. Sometime the chef add half-well done beef or shrimp sausage depend on his/her taste or personal style. Bun Bo Hue is served hot and can eat together with herbs like beans sprout, basil, lettuce and banana flower.
After being simmered until soft and cooled down, beef shank is carefully sliced into pieces.
Pig’s knuckles, unlikely, are cooked separately to eliminate the fat grease and unpleasant smell of pig skin before being added into the broth. A spicy chilly oil and lemongrass are additional spice to enhance the flavor of the dish.
Locals love enjoying Bun Bo Hue with lime, chopped green onions, chili powder, thinly sliced banana blossom, Vietnamese coriander (rau ram) and saw tooth herb (ngo gai). In the past, this noodle is often served in the early morning. Gastronomists prefer restaurants or vendors that specialize in selling only the dish. They open until the broth runs out. Perhaps, the finest and most authentic bowl of Bun Bo Hue is in this ancient capital. Nonetheless, if going with a knowledgeable local tour guide, you can taste a resembling flavor everywhere throughout Vietnam.0