Bún bò Huế

Bún bò Huế, as the name suggests is a dish that originated in royal capital of Vietnam Huế. Outside the city of Huế, in southern Vietnam and some parts of central Vietnam it is called bún bò Huế to denote its origin. Within Huế and surrounding cities, it is known simply as Bún bò.

The dish contains a broth made from a base of beef , a pork bones and fermented shrimp paste. Bún – rice noodles, in this dish rice vermicelli noodles join the stock just before serving. The adaption of the dish in the South Vietnam may contain pork and shrimp meatballs and pork blood cubes ( optional). Very finely sliced beef completes and well-cooked pork knuckle which is the meat element of the dish.

Finished the dish according to taste with a selection of fresh herbs and leves such as thinly sliced banana blossom , mint, lettuce, diced green onions, raw sliced onions and lemon or lime wedges, last not least the spicy chili pepper paste.

Lemongrass is a strong flavour in the stock for Bun Bo Hue. In contrast, pho does not normally contain lemongrass. Fish sauce and shrimp sauce are added to the soup according to the favorite taste of the region . Ingredients might be also varied by region due to their availability; especially thin or thick rice noodles are an option. The customers can normally customize their order but not for the local rice noodles.