Bun Bo

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A pot of bun bo broth with rice noodles that are cooked separately in a Saigon snack bar

Bon Bo (also Bun Bo Hue , Vietnamese bún bò Huế or Vietnamese bún bò ) is a popular Vietnamese soup made from thin rice noodles ( Vietnamese bún ) and beef ( Vietnamese bò ). Huế is a city in central Vietnam that is associated with the cooking style of the former royal court. The dish is valued for its balance of hot, sour, salty and umami flavors. Lemongrass determines the main taste . Compared to Pho or Bun Rieu , the noodles are thicker and more cylindrical.

properties

Bun bo has its origins in Hue, a former capital of Vietnam. Outside Hues and some parts of central Vietnam, the dish is called Bun Bo Hue to denote its origin. It is known simply as Bun Bo in Hue and the surrounding cities. The broth is prepared by boiling beef bones and shank of beef with lemongrass, then adding fermented shrimp sauce and sugar to taste. Spicy chilli oil is added later during the cooking process.

In the Bun Bo usually thin slices are marinated and cooked slices of shin of Rindhachse , oxtail pieces and pigs knuckles. It may also contain cubes of curdled pork blood that are dark brown to maroon and have a texture that resembles firm tofu.

Bun Bo is usually made with lime wedges , coriander sprigs , diced spring onions , raw onion slices, chilli sauce, thinly sliced ​​banana blossoms, red cabbage, mint, basil, perilla , persicaria odorata or Vietnamese coriander (rau răm), long coriander (ngò gai bean . ) And sometimes long coriander Thinly sliced ​​red cabbage is an acceptable substitute when banana flowers are not available. Red cabbage is most similar in texture to banana flowers, although not in taste. Fish sauce and shrimp sauce are added to the soup according to taste. Ingredients may vary from region to region due to their availability.

  • This version of bun bo includes flat rice noodles, beef brisket, pork leg, and pork blood cubes

  • Close up of the same dish

Web links

Commons : Bún bò huế  - collection of images, videos and audio files

Individual evidence

  1. ↑ Kim Fay: Communion: A Culinary Journey Through Vietnam . Things Asian Press / Global Directions, 2010, ISBN 978-1-934159-14-9 , pp. 75 (English).
  2. ^ When in Hue. In: thanhniennews.com. December 1, 2011, accessed on December 8, 2018 (English): "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. ↑ Aruna Thaker, Arlene Barton: Multicultural Handbook of Food, Nutrition and Dietetics . Wiley-Blackwell, 2012, ISBN 978-1-4051-7358-2 , pp. 171 (English): “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 flavor. Often served with mint leaves, ... ”
  4. ^ Cathy Danh: Hot and Happening . In: Outlook Traveler . tape 8 , no. 3 , March 2008, p. 89 (English).
  5. ↑ Andrea Nguyen Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors Ten Speed ​​Press 2006