Everything About " BÚN BÒ HUẾ "
Probably one of the dishes most mentioned that many of you suggested I should eat in Vietnam was bun bo Hue (I think there’s an entire Vietnamese culture surrounding this dish, and it may be gaining some traction against pho)!
Alright, bun bo Hue is not actually from Saigon, it originates in Hue – a city on the coast of central Vietnam, which unfortunately I haven’t been able to visit yet – but I included it on this Vietnamese street food guide because it’s one of the most be- loved noodle soups in Saigon as well
Bun bo Hue is beef based, and in Vietnam it’s known for being spicy and flavorful. The broth, which if made to specification, should be full of beef bone flavor, and fra- grant with lemongrass, has a wonderful taste, like a citrusy beef soup
The noodles are normally rice vermicelli noodles, of the sphagetti size, and a bowl of bun bo Hue is often served with slices of beef, a hunk of either ox tail or pork knuckle, cha lua (Vietnamese sausage and ham), and a handful of green and sweet onions. Again just like every other noodle dish, the extra herbs, flash boiled vegeta- bles, and chilies, give bun bo Hue an added dimension of deliciousness
i am a food blog calls bun bo Hue, a dish “you never knew you loved,” and that was true for myself, having never had it before going to Vietnam, but I loved it (by the way, check out her amazing recipe for the dish)
For myself, after bun rieu, bun bo Hue is probably my next favorite Vietnamese soup, and I haven’t even been to Hue yet
