Bún bò Huế
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Bún bò Huế is a popular Vietnamese soup noodle dish. The predominant flavor is of lemongrass. The broth is sometimes mildly spicy, rarely very spicy, and occasionally not spicy at all.
Bún bò Huế originated in the old imperial capital of Central Vietnam, Huế. The rice noodles used in this soup is different (much thicker) from the one used in phở. The noodle is most similar to the Japanese soba noodle in size and texture. The broth is prepared by cooking beef bones for a long period of time, as well as a large variety of different spices including lemon grass and chili. Shrimp paste is also a very important ingredient.
Bún bò Huế usually includes thin slices of marinated beef shank, chunks of well-cooked oxtails, 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 Jello.
Bún bò Huế is commonly served with bean sprouts, lime wedges, cilantro sprigs, and thinly sliced banana blossom. Thinly sliced purple cabbage or iceberg lettuce are common substitutes when banana blossom is not available. Purple cabbage most resembles banana blossom in texture, though not in taste. It is also common for a diner to add a small dollop of shrimp paste directly into the soup.
