Healthy Food

In a small shop near the Ben Thanh Market in Vietnam, there is an interesting sign board that reads: Bun Bo Hue. Hue is the name of a region in the central part of Vietnam. That is, this is the Bun Bo (beef vermicelli) from the Hue region. In the shop there is an explanation that this gravy beef vermicelli follows Dong Son in the culinary traditions of the past. But, even if the meat cows, often also mixed with meat from the pig knee.

The vermicelli is rather wide, flat, and made from rice. Sauce is spicy enough – though can be specially ordered if do not like spicy – sour taste with a kick of lime and lemongrass which is strong enough, and herbaceous taste complicated. In this shop, was once the sauce is wearing some kind of frustration.

The beef was boiled with spices, and thinly sliced. Meat can be individually selected enhancements. There are pigs knees, there is also oxtail. Sometimes there is also a shop that provides the blood of the cow / pig steamed, diced, and fried.

Same with the Pho (typical Vietnamese noodle), which of course you already know, bun bo is also served with raw bean sprouts, cilantro leaves, sliced chili, and heart / flower thinly sliced steamed bananas. In general, the soup bun bo is more tasty and more seasoned when compared to the Pho broth is more clear.

In these stalls I also had the chance to taste some typical side dishes of Hue. The first is Bánh nam. In terms of texture and flavor, shrimp-like Cong fan who often present at the dim sum dishes.

There is also Bánh bot loc, it looks like Bánh nam, but the contents of starch with minced pork. Another dish that I tasted is Chao tom, which is wrapped shrimp skewers which has become a popular dish typical of Vietnam. Seasoned minced shrimp wrapped around on a piece of sugarcane. Many restaurants serve Chao tom as an appetizer. However, the Hue is a bit spicier.

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