If people come to Hue, they will unforgettable the flavor of Bun bo Hue – a specialty of Hue. A bowl of noodles with white noodles, pieces of pig’s trotters… will make unique impression about Hue cuisine.
Whether North, South or Central, “Bun” also creates unique and specific dishes in each region. However, in Hue, they like “bun” rather than other one because of style of “bun Hue”. 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 major ingredient to cook “bun bo Hue” is beef and pork.
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.
Bún bò Huế (pronounced [ɓun˧˥ ɓɔ˧˩ hwe˧˥]) or bún bò is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). Huế is a city in central Vietnam associated with the cooking style of the former royal court. The dish is greatly admired for its balance of spicy, sour, salty and sweet flavors and the predominant flavor is that of lemon grass. Compared to phở or bún riêu, the noodles are thicker and more cylindrical.
Bún bò originated in Huế, a former capital of Vietnam. Outside the city of Huế and some parts of Central Vietnam, it is called bún bò Huế to denote its origin. Within Huế and surrounding cities, it is known simply as bún bò. The broth is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp sauce and sugar for taste. Spicy chili oil is added later during the cooking process.
Bún bò originated in Huế, a former capital of Vietnam.
Bún bò usually includes thin slices of marinated and boiled beef shank, chunks of oxtail, and pig’s knuckles. It can also include cubes of congealed pig blood, which has a color between dark brown and maroon, and a texture resembling firm tofu.
Bún bò is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, chili sauce, thinly sliced banana blossom, red cabbage, mint, basil, perilla, persicaria odorata or Vietnamese coriander (rau răm), saw tooth herb (ngò gai) and sometimes mung bean sprouts. Thinly sliced purple cabbage is acceptable substitute when banana blossoms are not available. Purple cabbage most resembles banana blossom in texture, though not in taste. Fish sauce and shrimp sauce is added to the soup according to taste. Ingredients might be varied by regions due to their availability.
1. Ingredients:
*For the broth:
- 1 kg beef/pork bones (2.2 lb)
- 1 kg pork trotters (pig’s front feet)
- 1 kg beef shank
- 1 kg rice vermicelli noodle
- 1 tbsp salt
- 1 tbsp sugar
- 1 yellow onion peeled
- 6 stalks lemon grass bruised
*For the Sate:
- 3 tbsp vegetable oil
- 1 tbsp minced lemongrass
- 1 tbsp minced shallot
- 1 tbsp chili powder/ chili flakes
- 2 tbsp fish sauce
- 2 tbsp sugar
- 4 tbsp beef broth
*Others:
- 2 tbsp Vietnamese fermented shrimp paste (mam ruoc)
- 1 kg dried round thick rice vermicelli (normally labeled as Bun Bo Hue)
- 400 g boiled blood cubes (Huyet) 16 oz (optional)
- 200 g Vietnamese shrimp patties (Cha Hue) 7 oz (optional)
- 200 g Vietnamese ham (Cha Lua) 7 oz (optional)
*Garnishes:
- 50 g spring onion (1/2 cup) chopped
- 50 g cilantro chopped
- 1 medium yellow onion paper-thin sliced
- Fresh greens: mint, Vietnamese mint (rau ram), bean sprouts, shredded banana blossom or shredded lettuce/ cabbage etc.
2. How to cook Vietnamese Bun bo Hue
Step 1: Place the beef/pork bones and the pork trotters in a stockpot filled with enough water to cover. Bring to a boil over high heat and cook for 5-10 minutes until the impurities rise to the top. Dump out the whole pot, rinse the bones well to wash off the scum. Wash the pot clean.
Bring to a boil over high heat and cook for 5-10 minutes
Step 2: Return the bones and pork trotters to the pot and fill with 5 liters water. Also add the beef shank.
Step 3: Smash the lemongrass with a pestle or a knife handle to release the fragrance. Tie them up and add to the stockpot. Also add 1 peeled yellow onion, 1 tbsp salt, 1 tbsp sugar. Bring to a boil over high heat, then lower to medium and simmer uncovered for 1 hour.
Occasionally skim off the scum. When the beef shrank and pork trotter is cooked, remove the meat and soak in a bowl of cold water for 5 minutes to prevent it from turning dark.
Then drain, let cool and slice thinly into bite-sized pieces. Meanwhile continue to simmer the bones for 1-2 more hours. If you cook the stock more than 2 hours, add the bruised lemongrass only at the last hour.
Step 4: To make the Saté, heat vegetable oil in a pan, sautee minced lemongrass, garlic and shallot until fragrant and slightly golden. Then take off the heat.
Then take off the heat.
Add chili powder, fish sauce, sugar, beef broth, stir well and simmer under low heat for 5 mins until smooth. Add half of this saté to the stockpot. Save the rest in a small bowl for serving later.
Step 5: Cook the rice vermicelli following package instructions. Then rinse under cold water to stop the cooking process and remove the outside starch. Then rinse again under hot water. This helps the noodles to get dried faster (hot water evaporates quicker) and become more fluffy (rather than stick to each other and turn lumpy).
Step 6: Dissolve Vietnamese fermented shrimp paste (mam ruoc Hue) in 1 cup of cold water. Let it sit for 10 minutes to settle the dregs. Fill a saucepan with 2 cups of water, add the shrimp paste liquid (discard the dregs at the bottom). Bring to boil, then remove from the heat and let it sit for 15 mins, undisturbed, to settle the dregs again.
Dissolve Vietnamese fermented shrimp paste (mam ruoc Hue)
Then extract the clear broth on top and add to the simmering stockpot. Discard the dregs. Adjust the flavor of the broth to your taste with salt, fish sauce and chicken/pork stock.
Step 7: To assemble the dish, place a handful of the rice vermicelli in a serving bowl. Top with the sliced beef and pork. Also add boiled blood cubes (Huyet), Vietnamese shrimp patties (Cha Hue) or Vietnamese ham (Cha Lua) if available.
Ladle the broth over the noodles and garmish with the chopped spring onion, cilantro and paper-thin sliced onion. Serve with extra sate and the fresh vegetable platter.
Serve with extra sate and the fresh vegetable platter.