Healthy Food

Bun Bo Hue
Hue is the name of a region in the central part of Vietnam. That is, this is the bun bo (beef and noodles) from the Hue region. In the shop there is an explanation that this gravy beef follow Dong Son in the culinary traditions of the past, but though the meat of cows, often mixed with meat from the pig knee. The noodles are 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. On the table is also available to add piquancy sauce and the sauce are too salty.

Boiled beef with herbs, and sliced thinly. Meat can be individually selected enhancements. There pork, there is also oxtail. If you miss oxtail soup, bun bo hue shop is a place to relieve homesickness. Sometimes there is also a shop that provides the blood of the cow / pig steamed, diced, and fried.

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

In this shop there are also some side dishes typical of Hue. The first is Bánh nam. It looks like a thin Pepes wide, made of rice flour with chopped shrimp. In terms of texture and flavor, shrimp-like Cong fan who often present at the dim sum dishes. Anything else Bánh bot loc, it looks like Bánh nam, but the contents of starch with minced pork. Another dish 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. Chao tom many restaurants serve as an appetizer.

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