|Place of origin||Vietnam|
|Region or state||Central Vietnam (Huế)|
|Main ingredients||Rice vermicelli, lemongrass, beef, fermented shrimp sauce|
Bún bò Huế (pronounced [ɓun˧˥ ɓɔ˧˩ hwe˧˥]) or bún bò is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). Huế is a city in central Vietnam associated with the cooking style of the former royal court. The dish is greatly admired for its balance of spicy, salty, and umami flavors. The predominant flavor is that of lemongrass. Compared to phở or bún riêu, the noodles are thicker and more cylindrical.
Bún bò originated in Huế, a former capital of Vietnam. Outside the city of Huế and some parts of central Vietnam, it is called bún bò Huế to denote its origin. Within Huế and surrounding cities, it is known simply as bún bò. The broth is prepared by simmering beef bones and beef shank with lemongrass, and then seasoned with fermented shrimp sauce and sugar for taste. Spicy chili oil is added later during the cooking process.
Bún bò usually includes thin slices of marinated and boiled beef shank, chunks of oxtail, and pig's knuckles. It can also include cubes of congealed pig blood, which has a color between dark brown and maroon, and a texture resembling firm tofu.
Bún bò is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, chili sauce, thinly sliced banana blossom, red cabbage, mint, basil, perilla, Persicaria odorata or Vietnamese coriander (rau răm), saw tooth herb (ngò gai) and sometimes mung bean sprouts. Thinly sliced purple cabbage is acceptable substitute when banana blossoms are not available. Purple cabbage most resembles banana blossom in texture, though not in taste. Fish sauce and shrimp sauce are added to the soup according to taste. Ingredients might be varied by regions due to their availability.
This version of bún bò Huế includes rice vermicelli, beef brisket, pork leg, pig blood curd, and other ingredients.
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