Bún bò Huế

In Eating out, Outside Dubai, Vietnam on January 17, 2012 at 10:45

It is clear that this is yet another long long long overdue posting. But Yay! Finally got around to adding another category to the blog. It is about Vietnamese food for a change, enough of all that thai street foods.

One of the 1st dish that people usually associate to represent Vietnamese street food is usually Phở with sliced rare beef and well-done beef brisket but that’s not what I’m going to write about today.

It is another rice noodle dish that actually caught me eye. Bún bò Huế!!! I find the taste closer to home, rather it somehow reminds me of harmee or prawn noodles soup but rather than having shrimps with it, it is served with pork and beef. Just thinking about this makes me feel like heading over to HCM for some!

The broth is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp sauce and sugar for taste. Very spicy chilli oil is added later during the cooking process. Bún bò Huế usually includes thin slices of marinated and boiled beef shank, chunks of oxtail, Vietnamese sausage and pig’s knuckles or pork. It can also include cubes of congealed pig blood, which has a color between dark brown and maroon, and a texture resembling very very firm tofu.

Bún bò Huế is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, raw sliced chilli or very spicy chilli sauce, thinly sliced banana blossom and sometimes mung bean sprouts, . Thinly sliced purple cabbage is acceptable substitute when banana blossom is not available. Purple cabbage most resembles banana blossom in texture, though not in taste. Fish sauce and shrimp sauce are always available for customers to add to their soup bowl to modify the broth’s taste to their likings

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