Bun Bo Hue is in fact known as “bun bo gio heo” (rice vermicelli with broth, beef and pig’s knuckles). However, because of the distinctive flavor created by a delicate cooking method combining typical spices of Hue, the dish is called Bun Bo Hue in order to mark its origin.
To cook an authentic Bun Bo Hue, it is required a great fussiness and meticulousness.
Firstly, shrimp paste is put into water to reduce salinity, then brought into a boil in around one hour and being filtered for a clear broth. Secondly, pig’s and cow’s bone are added and simmered several hours without closing the lid. In addition, some sugarcanes or sliced radishes can be dropped into the broth to achieve a sweeter taste. Some other ingredients that help the soup more delicious are Vietnamese pork or crab sausages and cubes of congealed pig blood.
After being simmered until soft and cooled down, beef shank is carefully sliced into pieces.
Pig’s knuckles, unlikely, are cooked separately to eliminate the fat grease and unpleasant smell of pig skin before being added into the broth.
A spicy chilly oil and lemon grass are additional spice to enhance the flavor of the dish.
Locals love enjoying Bun Bo Hue with lime, chopped green onions, chili powder, thinly sliced banana blossom, Vietnamese coriander (rau ram) and saw tooth herb (ngo gai).
In the past, this noodle is often served in the early morning. Gastronomists prefer restaurants or venders that specialize in selling only the dish. They open until the broth runs out.
Perhaps, the finest and most authentic bowl of Bun Bo Hue is in this ancient capital. Nonetheless, if going with a knowledgeable local tour guide, you can taste a resembling flavor everywhere throughout Vietnam.0