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Bun Bo Hue is a popular Vietnamese soup containing rice round noodle and beef. Hue is a city in central Vietnam associated with the cooking style of the former royal court.The dish is greatly admired for its balance of spicy, sour, salty and sweet flavors and the special flavor is that of lemongrass. Compared to Pho or Bun rieu the noodles are thicker and more cylindrical.
Bun Bo originated in Hue, a former capital of Vietnam. Outside the city of Hue and some parts of Central Vietnam, it is called Bun Bo Hue to denote its origin. Within Hue and surrounding cities, it is known simply as Bun Bo. The broth is prepared by simmering beef bones and pork bones with lemongrass and then seasoned with fermented shrimp sauce and rock sugar for taste, also added onion for sweet taste. Very spicy chili oil is added later during the cooking process.
Bun Bo Hue usually includes thin slices of marinated and boiled beef shank, and pig’s feet or pork meat. It can also include cubes of congealed pig blood, which has a color between dark brown and maroon, and a texture resembling firm tofu.
Bun Bo Hue is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, chili sauce, thinly sliced banana blossom, lettuce, mint, basil, and sometimes mung bean sprout. Fish sauce and fresh sliced chili is added to the soup according to taste. Ingredients might be varied by regions due to their availability.
Food lover would never miss this one of the greatest food in the world. Even just try local food to experience the culture of Hue Vietnam but traveler will love Bun Bo Hue anywayhappy demo