(pronounced ) or () is a Vietnamese rice noodle () dish with sliced beef (), , and sometimes pork knuckles. The dish originates from Huế, a city in central Vietnam associated with the cooking style of the former royal court.Thanh Nien Weekly 2 Dec 2011 print edition When in Hue "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." The dish has a mix of spicy, salty, and savory flavors. The predominant flavors are those of lemongrass and shrimp paste. Compared to or , the noodles are thicker and cylindrical.
History
hails from the city of Huế in central Vietnam in the late 1500s and early 1600s, when the city was ruled by the Nguyễn lords. This city, once the capital of Vietnam, has a rich culinary legacy linked to the former royal court of Annam.Thanh Nien Weekly, December 2, 2011, print edition When in Hue . "Among the most beloved dishes from Hue is bún bò Huế, a spicy beef and vermicelli soup cherished by both Vietnamese and foreigners alike." Beyond its hometown and certain areas in central Vietnam, the dish is often labeled to indicate its place of origin and to differentiate it from found in Saigon (south) and Hanoi (north).
This classic dish is celebrated for its harmonious blend of spicy, sour, sweet, salty, and umami tastes. The scent of lemongrass prominently features. In comparison to dishes like and , its vermicelli noodles are thicker and cylindrical. In its native Huế, is typically served only in the mornings as a main meal rather than a breakfast item. However, in other major Vietnamese cities, it can be found at various meal times.
There are some theories with the origin of bún bò huế. Some say it was historically catered for the royal family and high-ranking officials, and over time, it made its way from the royal kitchens to the street food stalls and homes across central Vietnam. Others claim of a legend of a young lady named Cô Bún (Ms. Noodles), who perfected noodle making and passed it down to her village of Vân Cù.
Vân Cù Village made a special attribution to bún bò huế, for their white and springy noodles that absorb broth without falling apart. They have been making noodles for over 400 years.
Features Outside the city of Huế, it is called to denote its origin. Within Huế and surrounding cities, it is known simply as . 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.
Another notable feature in the dish's flavor is the pot it is cooked in. It is traditional to use an aluminum pot with a round base and small opening, most commonly in Huế.
usually includes thin slices of marinated and boiled beef shank, chunks of oxtail, and pork knuckles.Andrea Nguyen Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors Ten Speed Press 2006 p10 "people from the central region will at first demur and then counter that , a chile-and-lemongrass-seasoned beef and rice noodle soup from the former imperial capital, is equally good" full recipe p212-214
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 (), saw tooth herb () and sometimes mung bean sprouts. Thinly sliced purple cabbage is sometimes used as 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.
Bún bò huế has regional variations across Vietnam. Most notably, Huế (it’s origin), the North, and the South. In Saigon’s version of bún bò huế, chả lụa, is substituted instead of crab cakes and blood cakes. Its distinct orange color is due to the addition of annatto seed oil. In Hanoi’s version of bún bò huế, there is sweetness in the broth from the beef legs and tendons. There are also some substitutes, like replacing crab cakes with meatballs, as they are not as popular with local eaters in the North.
References