The name Bun bo Hue contains three main elements, including rice vermicelli (bun) beef (bo) and Hue, the place where the soup originated. However, the soup also includes juicy pig’s knuckles, cubes of congealed pig blood, which has a dark brown colour. Bean sprouts, lime wedges, shrimp paste, and thinly sliced banana blossoms accompany the soup.
In addition, the broth is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp sauce and sugar for taste. Very spicy chili oil is added later during the cooking process.
Fish sauce and shrimp sauce are added to the soup according to taste. Ingredients might vary by regions due to their availability.
The dish is greatly admired for its balance of spicy, sour, salty and sweet flavours with the predominant flavor that of lemon grass
“Bun bo Hue is the greatest soup in the world” Anthony Bourdain said in a CNN article “On the hunt for bun bo Hue”. Anthony is not alone as many others also shared the American chef’s feelings when they tried the rice vermicelli soup.