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The Hue is famous for fussy beauty of each dish. When people go on tours in Vietnam and come to Hue, they can not forget the flavor of Bun Bo Hue (Hue Beef Noodle Soup) - a specialty of Hue. A bowl of noodles with white noodles, pieces of pig's trotters… will make unique impression about Hue cuisine.
The origins of Bun Bo Hue can be traced back to Nguyen Dynasty when the country was still ruled by kings and emperors. Its flavor contains the soul of people in Central Vietnam.
When you go on Vietnam luxury travel, they may wonder about the differences between Bun Bo Hue and Pho. Like traditional Pho, the broth of Bun Bo Hue is simmered with beef bones and unique Asian spices such as ginger. They both are beef noodle soups and bean sprouts, chilies, onions, and limes serve on the side. However, the similarities pretty much end there. The real difference is different spices, different flavoring agents, different noodles, different herbs, different other vegetation and different dipping sauces. Bun Bo Hue is not delicate. The broth can be mildly spicy to sweat-running-down-your-face spicy. And the very earthy shrimp paste underlies all those flavors.
The major ingredient to cook Bun Bo Hue” is beef and pork. The fresh beef is chosen carefully, and then will be shredded, boiled and taken out of the water to obtain a delicious clear broth. A typical version of Bun Bo Hue must include pork, roast beef, pig’s blood, Vietnamese salami, Hue’s style salami, shrimp sauce and chopped lettuce. The interesting thing is that, the amount of salt put in the beef noodle recipe varies between seasons. For example, during summer, Hue beef noodle soup is served with soy bean, mint and different kinds of lettuce while in the winter, the recipe is saltier added with lemongrass and fish.
There must be a long time to complete the story about Bun Bo Hue. Its flavor is felt not only by sense but also by smell. The most often advise from a Vietnam travel agency for thing to do in Hue is to enjoy a bowl of Bun Bo Hue. Despite Hue undergone many changes, Bun Bo Hue has still kept its origin flavor as well as its specialty.
Holidays in Vietnam - Vietnam holiday tours - Vietnam tour packages
The origins of Bun Bo Hue can be traced back to Nguyen Dynasty when the country was still ruled by kings and emperors. Its flavor contains the soul of people in Central Vietnam.
When you go on Vietnam luxury travel, they may wonder about the differences between Bun Bo Hue and Pho. Like traditional Pho, the broth of Bun Bo Hue is simmered with beef bones and unique Asian spices such as ginger. They both are beef noodle soups and bean sprouts, chilies, onions, and limes serve on the side. However, the similarities pretty much end there. The real difference is different spices, different flavoring agents, different noodles, different herbs, different other vegetation and different dipping sauces. Bun Bo Hue is not delicate. The broth can be mildly spicy to sweat-running-down-your-face spicy. And the very earthy shrimp paste underlies all those flavors.
The major ingredient to cook Bun Bo Hue” is beef and pork. The fresh beef is chosen carefully, and then will be shredded, boiled and taken out of the water to obtain a delicious clear broth. A typical version of Bun Bo Hue must include pork, roast beef, pig’s blood, Vietnamese salami, Hue’s style salami, shrimp sauce and chopped lettuce. The interesting thing is that, the amount of salt put in the beef noodle recipe varies between seasons. For example, during summer, Hue beef noodle soup is served with soy bean, mint and different kinds of lettuce while in the winter, the recipe is saltier added with lemongrass and fish.
There must be a long time to complete the story about Bun Bo Hue. Its flavor is felt not only by sense but also by smell. The most often advise from a Vietnam travel agency for thing to do in Hue is to enjoy a bowl of Bun Bo Hue. Despite Hue undergone many changes, Bun Bo Hue has still kept its origin flavor as well as its specialty.
Holidays in Vietnam - Vietnam holiday tours - Vietnam tour packages