Soup / Spicy Noodles with beef
Bún bò Huế or Bun bo Hue is a popular Vietnamese soup. It contains rice vermicelli (bún) and beef (bò). The dish is greatly admired for its balance of spicy, salty, sour and umami flavors. Lemon Grass is The predominant flavor. As Compared to phở or bún riêu, the noodles are a little bit thicker and more cylindrical.
How Bun bo Hue is prepared
The broth is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp sauce and sugar for taste. Later, Spicy chili oil is added during the cooking process.
Bun bo hue usually includes thin slices of marinated and boiled beef shank, pig’s knuckles and chunks of oxtail. 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, diced green onions, cilantro sprigs, raw sliced onions, red cabbage, chili sauce, mint, basil, thinly sliced banana blossom, perilla, persicaria odorata or Vietnamese coriander (rau răm), saw tooth herb (ngò gai) and sometimes mung bean sprouts. When banana blossoms are not available, Thinly sliced purple cabbage is acceptable as substitute. Not in taste but Purple cabbage most resembles banana blossom in texture. Fish sauce and shrimp sauce can be added to the soup according to taste.
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