How to cook a bowl of Bun Bo?
To make an accomplished bowl of Bun Bo, many ingredients are required (including much secret cooking know-how making the own taste of each restaurant), but to the diners, there are three key factors completing the flavor of Bun Bo: the broth, the vermicelli and the beef. First of all, the beef should be fresh. Secondly, the thread of rice vermicelli has to be thick and tough (in comparison to other kinds of noodles). Last but not to be missed, it is the broth made from thin slices of marinated and boiled beef shank, chunks of oxtail, and pig’s knuckles. They can also add cubes of congealed pig blood, which has a color between dark brown and maroon, and a texture resembling firm tofu. Bun bo is commonly served with diced green onions, lime wedges, cilantro sprigs, raw sliced onions, chili sauce, thinly sliced banana blossom, red cabbage, mint, basil, perilla, persicaria odorata or Vietnamese coriander (rau ram), saw tooth herb and sometimes mung bean sprouts. After cooking process, you will be attracted by a bowl with a fusion of taste, smells and colors.
Bun Bo of Hue is a very typical food that reminds foreigners as well as Vietnamese living abroad of Vietnam – a country with rustic beauty and long traditional cooking cuisine. We strongly recommend foreign tourist who travel to Vietnam try where you find a chance anywhere, anytime.