Bún bò Huế

Bún bò Huế is a popular Vietnamese soup noodle dish. The predominant flavor is of lemon grass. The broth is sometimes mildly spicy, rarely very spicy, and occasionally not spicy at all.

"Bún bò Huế" originated in the old imperial capital of Central Vietnam, Huế. The rice noodles used in this soup are much thicker than the ones used in "phở". The noodle is most similar to the Japanese soba noodle in size and texture. The broth is prepared by cooking beef bones for a long period of time, as well as a large variety of different spices including lemon grass and chili. Shrimp paste is also a very important ingredient.

"Bún bò Huế" usually includes thin slices of marinated beef shank, chunks of well-cooked 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 Jello.

"Bún bò Huế" is commonly served with bean sprouts, lime wedges, cilantro sprigs, and thinly sliced banana blossom. Thinly sliced purple cabbage or iceberg lettuce are common substitutes when banana blossom is not available. Purple cabbage most resembles banana blossom in texture, though not in taste. It is also common for a diner to add a small dollop of shrimp paste directly into the soup.

External links

* [http://www.darren-ferguson.com/filterby=pho London Bún bò Huế reviews]