Bun Bo Hue
A spicy Vietnamese noodle soup originating from Hue. It contains rice vermicelli, beef, and various spices.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Bun Bo Hue originates from Hue, the former imperial capital of Vietnam. Its history is intertwined with the culinary traditions of the Nguyen Dynasty, where royal chefs developed sophisticated and flavorful dishes. The soup likely evolved from simpler beef noodle soups, incorporating local ingredients and techniques to create its distinctive character.
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Bun Bo Hue holds significant cultural importance in Vietnam, particularly in the central region. It is considered a regional specialty and a source of pride for the people of Hue.
Regional Identity
Bun Bo Hue is strongly associated with the city of Hue and its culinary heritage. It is often seen as a symbol of the region's identity and is a must-try dish for visitors.
Family Gatherings
Similar to pho, Bun Bo Hue is often enjoyed during family gatherings and special occasions. Preparing the broth is a time-consuming process, making it a dish often shared and enjoyed collectively.
Street Food Culture
While Bun Bo Hue can be found in restaurants, it's a very popular street food, available from vendors throughout Vietnam. Experiencing it on the streets is a key part of experiencing Vietnamese food culture.
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Bun Bo Hue is a bold and complex soup characterized by its spicy, savory, and slightly sweet flavors.
The broth's flavor profile is built upon a foundation of beef and pork bones, simmered for hours to extract rich umami. Lemongrass is a key aromatic, lending a citrusy and herbal note. Shrimp paste (mam ruoc) contributes a pungent, salty, and fermented depth. Chili oil provides the signature spicy kick. Sugar balances the savory and spicy elements. The noodles are thick rice noodles, offering a chewy texture. Slices of beef shank, pork knuckle, and Vietnamese sausage (cha lua) add protein and varied textures.
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Broth Preparation
Simmer the beef and pork bones for a long time (at least 6-8 hours) to extract maximum flavor. Skim off any impurities that rise to the surface for a cleaner broth.
Shrimp Paste Usage
Use shrimp paste sparingly, as it can be overpowering. Dilute it in warm water before adding it to the broth to ensure even distribution.
Chili Oil Infusion
Make your own chili oil by infusing vegetable oil with dried chilies and spices. This adds depth and complexity to the spiciness.
Noodle Selection
Use thick rice noodles (bun) specifically designed for Bun Bo Hue for the authentic texture.
Fresh Herbs and Garnishes
Serve with a generous amount of fresh herbs, such as bean sprouts, mint, cilantro, and banana blossoms, to add freshness and aroma.
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