Bun Bo Hue is a popular Vietnamese dish known for its unforgettable flavor. The dish is characterized by using large vermicelli fibers, thinly sliced beef, and a red-orange broth with an attractive pungent taste.
History of Bun Bo Hue
Bun Bo Hue was born around the 16th century. Legend has it that the creator of this dish was a beautiful girl in Van Cu village (now in Huong Tra town, Thua Thien Hue province, Vietnam). That girl named Bun invented a new way to prepare a dish: cooking beef into broth for vermicelli. From there, Bun Bo Hue was born. Diners find it delicious and attractive. Thanks to that, Bun Bo has been preserved and developed over many generations. Up until now, a bowl of Bun Bo Hue has been modified with many accompanying ingredients such as pork leg meat, crab cakes…
How to make Bun Bo Hue
A bowl of Hue beef noodle soup will include noodles, beef, pork blood, crab cakes, and broth. Vermicelli is made from rice flour mixed with filtered flour in a certain ratio to have a moderate toughness. Choose beef encrusted corn or bright red corn, and light yellow beef fat for beef. Crab cakes are made from bricks and pureed crab meat with fat, natural flesh, and an eye-catching yellow-orange color.
Chefs frequently use beef bones that have been simmered for several hours to make Bun Bo broth. The broth tastes rich and sweet. In addition, people also add a little fish/shrimp sauce and lemongrass to the broth to create an attractive aroma.
Bun Bo Hue Restaurant
When traveling to Vietnam, you can enjoy Bun Bo Hue in any city. However, the birthplace of this dish is Hue. Therefore, enjoying Bun Bo in Hue will be a more enjoyable experience.
In Hue, there are also many beautiful scenes for you to visit and explore, such as the Huong River, Ngu Mountain, Hue Citadel, mausoleums, pagodas, etc.
If you are in Ho Chi Minh City, visit Dacsan.com to order many delectable Vietnamese dishes to prepare at home, such as Spring Rolls (Cha Com Ha Noi); dried buffalo meat and dried pork; sunny beef; apricot wine; ginseng wine; wind-hung persimmon;…
