When you think of Vietnamese food you think of maybe pho, banh minh and rice vermicelli spring rolls. But have you heard of Bun Bo Hue?
It took living on a different continent to learn about this dish, and as all stories about cuisine, it starts with a growling stomach and a hunt for good food, deciding on a whim to find some good fairly priced Vietnamese food, it was then that I stumbled on a rather highly rated Bun Bo Hue.
Despite being hidden in the corner of the Odenplan district, Bun Bo Hue was relatively crowded with dinners on a regular weekday, and for good reason. The food tastes good!
We ordered Bun Bo Hue, a traditional rice vermicelli dish originating from the former Vietnamese royal capital of Hue.
A good Bun Bo Hue is a taste of balance, balancing salty, sour and umami flavour all in one.
According to Wikipedia, “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. 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… Fish sauce and shrimp sauce are added to the soup according to taste.”
And to my tastebuds at least, that was exactly what we got.
The bowl of vermicelli is served with a side of condiments that you can add in to your desire, bean sprouts, banana blossoms, lime wedges.
Go to your local Vietnamese place and try a Bun Bo hue today!
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