Bún bò Huế

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Bún bò Huế
This bowl of bún bò was captured at Bún Bò Huế An Nam
A bowl of bún bò (at Bún Bò Huế An Nam restaurant)
TypeSoup
Place of originVietnam
Region or stateCentral Vietnam (Huế)
Main ingredientsRice vermicelli, lemongrass, beef, fermented shrimp sauce, pork knuckles, pig blood curds

Bún bò Huế (pronounced [ɓun˧˥ ɓɔ˧˩ hwe˧˥]) or bún bò (English: /buːn bɔː/) is a Vietnamese rice noodle (bún) dish with sliced beef (bò), chả lụa, and sometimes pork knuckles.[1] The dish originates from Huế, a city in central Vietnam associated with the cooking style of the former royal court.[2] The dish has a mix of spicy, salty, and savory flavors. The predominant flavors is that of lemongrass and shrimp paste.[3] Compared to phở or bún riêu, the noodles are thicker and cylindrical.[4]

History[edit]

Bún bò Huế garnished with beef brisket, shank, coagulated pork blood, and Vietnamese mortadella.

Bún bò hails from the city of Huế in central Vietnam.[5][6] This city, once the capital of Vietnam,[7][8] has a rich culinary legacy linked to the former royal court of Annam.[9][10] Beyond its hometown and certain areas in central Vietnam, the dish is often labeled bún bò Huế to indicate its place of origin and to differentiate it from bún bò found in Saigon (south) and Hanoi (north).[11][12][13]

This classic dish is celebrated for its harmonious blend of spicy, sour, sweet, salty, and umami tastes. The scent of lemongrass prominently features.[3] In comparison to dishes like phở and bún riêu, its vermicelli noodles are thicker and cylindrical.[4] In its native Huế, bún bò is typically served only in the mornings as a main meal rather than a breakfast item.[14] However, in other major Vietnamese cities, you can find it at various meal times.[15][16]

Features[edit]

Outside the province of Thừa Thiên-Huế, 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 usually includes thin slices of marinated and boiled beef shank, chunks of oxtail, and pig's knuckles. [17]

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 sometimes used a substitute when banana blossoms are not available. Purple cabbage most resembles banana blossom in texture, though not in taste. Fish sauce and shrimp paste are added to the soup according to taste. Ingredients might be varied by region due to their availability.

  • This version of bún bò Huế includes rice vermicelli, beef brisket, pork leg, pig blood curd, and other ingredients.
    This version of bún bò Huế includes rice vermicelli, beef brisket, pork leg, pig blood curd, and other ingredients.
  • Close-up of the same dish
    Close-up of the same dish
  • A pot of bún bò broth with rice noodles being cooked separately at a Ho Chi Minh City eatery
    A pot of bún bò broth with rice noodles being cooked separately at a Ho Chi Minh City eatery


References[edit]

  1. ^ Communion: A Culinary Journey Through Vietnam, p. 75.
  2. ^ Thanh Nien Weekly 2 Dec 2011 print edition When in Hue Archived 2019-10-17 at the Wayback Machine "The most popular Hue dish would have to be bún bò Huế, a spicy beef and vermicelli soup that goes down well with Vietnamese people and foreigners alike."
  3. ^ a b Aruna Thaker, Arlene Barton Multicultural Handbook of Food, Nutrition and Dietetics 2012 Page 171 "Bún bò Huế" p408 "Bún bò - Spicy beef noodle soup originated in the royal city of Hue in central Vietnam. Beef bones, fermented shrimp paste, lemongrass and dried chilies give the broth its distinctive flavour. Often served with mint leaves, ... "
  4. ^ a b Danh, Cathy, "Hot and Happening", Outlook Traveller, p. 89, Mar 2008.
  5. ^ dulich.vn. "Những món đặc sản nhất định phải thử khi đến Huế". Tạp chí Du lịch (in Vietnamese). Retrieved 2023-08-22.
  6. ^ "Bún bò Nam Bộ ngon khó cưỡng cho những ngày ngán cơm". thegioitiepthi.danviet.vn (in Vietnamese). Retrieved 2023-08-22.
  7. ^ VnExpress. "Khác biệt của bún bò ở Huế và Hà Nội". vnexpress.net (in Vietnamese). Retrieved 2023-08-22.
  8. ^ thanhnien.vn (2020-11-16). "Quán bún bò Huế 30 năm không bao giờ đóng cửa níu chân người Sài Gòn". thanhnien.vn (in Vietnamese). Retrieved 2023-08-22.
  9. ^ Thanh Nien Weekly, December 2, 2011, print edition When in Hue Archived 2019-10-17 at the Wayback Machine. "Among the most beloved dishes from Hue is bún bò Huế, a spicy beef and vermicelli soup cherished by both Vietnamese and foreigners alike."
  10. ^ "Người hiếm hoi còn làm bánh bông cây ở Huế dịp Tết". dulich.laodong.vn. Retrieved 2023-08-22.
  11. ^ thanhnien.vn (2019-10-11). "'Giải mã' bún bò Huế ở Sài Gòn ăn có ngon hơn bún bò ở Huế?". thanhnien.vn (in Vietnamese). Retrieved 2023-08-22.
  12. ^ ONLINE, TUOI TRE (2016-08-08). "Muốn ăn bún Huế đúng điệu thì phải vào Sài Gòn?". TUOI TRE ONLINE (in Vietnamese). Retrieved 2023-08-22.
  13. ^ tư, Tạp chí Kinh tế và Dự báo-Bộ Kế hoạch và Đầu. "Những món ăn đường phố nên ăn khi đến Thành phố Hồ Chí Minh". Tạp chí Kinh tế và Dự báo - Bộ Kế hoạch và Đầu tư (in Vietnamese). Retrieved 2023-08-22.
  14. ^ thanhnien.vn (2019-10-29). "Mỹ chỉ có phở ngon; còn bún bò Huế không thể bằng ở Việt Nam, vì sao?". thanhnien.vn (in Vietnamese). Retrieved 2023-08-22.
  15. ^ ONLINE, TUOI TRE (2022-08-03). "Sáng ra làm tô bún bò Huế dồi sụn, no tới trưa!". TUOI TRE ONLINE (in Vietnamese). Retrieved 2023-08-22.
  16. ^ thanhnien.vn (2022-03-30). "Quán bún bò 'đông nhất' Q.3 TP.HCM: Anh chủ bỏ việc ngân hàng, bán đúng 2 tiếng". thanhnien.vn (in Vietnamese). Retrieved 2023-08-22.
  17. ^ Andrea Nguyen Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors Ten Speed Press 2006 ISBN 978-1580086653 p10 "people from the central region will at first demur and then counter that bún bò Huế, a chile-and-lemongrass-seasoned beef and rice noodle soup from the former imperial capital, is equally good" full recipe p212-214
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