As the name suggests, this dish is a noodle soup that comes from Hue—the former capital of Vietnam and bun bo Hue is one of the most famous food in the city.
Hue style not only is the elegant, sophisticated, precise dishes but also feel the spirit of the processor. Coming to Hue, either morning or afternoon, walking along the small streets, people can find easily “bun bo Hue”. Someone must select the correct address with preferred flavor.
The major ingredient to cook “bun bo Hue” is beef and pork. Beef is chosen carefully, pork would be taken from elbow down to the pig’s feet. Then take them washed, shaved pork, boiled them about half an hour. After that, they crush lemongrass and put into the boiling water. “Mam ruoc” will be used with suitable quantity in order to create an attractive scent and charming sweetness.
The Hue is famous for fussy beauty of each dish. “bun bo” bowl seem meager but elegant with sweet broth, white “bun”, few slices of red chilli and lemongrass. Pieces of pork mixed with beef creates delicious dish. The flavor is felt not only by sense but also by smell. In addition, guest must enjoy “bun bo Hue” with banana flower and white basil. Life changes and “bun bo Hue” also has some changes. Although, it has some changes, some differences, people cannot forget special dishes in Hue.
Bun bo Hue is similar to Pho, only with a more powerful kick to it. The rice noodles are thicker and rounder (Bun) and the broth more flavorful. If you’re a food connoisseur, you might notice that lemongrass is supposedly a key ingredient; we, however, were too distracted by the chili and fresh squeezed lime to notice.