Bun Bo Hue – the Hue specialty food

If you visit Hue, don’t miss Bun Bo Hue or the Hue Beef Noodle Soup. Bun bo Hue is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). Hue is a city in central Vietnam associated with the cooking style of the former royal court. 

So what makes Bun Bo Hue is the must- try? 

The unique broth which makes this Hue dish famous that includes juicy big shanks, lean beef, dotted with cubes of pig blood, crab.

How to make Bun Bo

Like other Hue typical food, the bun bo Hue cooking process is elaborate that reflects the age and quintessence of Hue ancient capital. Normally, people need to prepare juicy pork and beef bones with herbs one day early.
Moreover, what makes it different is a special Vietnamese spice called “mam ruoc” or small shrimp paste. The broth will smell strong and sharp. However, the second most – important ingredient in Bun Bo is the lemongrass which will be added at the later end of Bun Bo Hue cooking process.

It helps to ease the typical fragrance of shrimp paste. In return, a mild flavor slightly mix with the smell of citronella making Bun Bo Hue irresistible to many visitors to Hue.

How to eat Bun Bo ?

There are many kinds of meat to choose.  You can have rare beef, well done beef or pork and so on. Many foreign visitors don’t like the pig blood. However, for many Vietnamese, pig blood is said to bring a lot of potassium for your body.

Next, you can add some the chopped spring onion and thin sliced onion . 

Last but not least, remember to serve with bean sprouts, Thai basil, banana flower, lemon, and chili make you enjoy this dish more.