Hue, an ancient city and the former imperial capital of Vietnam, is a treasure trove of history, culture, and a diverse range of delectable cuisines. Among the must-try dishes in this region is Bun Bo Hue’s, a unique culinary gem with deep historical roots.
The origins of Bun Bo Hue’s can be trace back to the 16th century, during the reign of Lord Nguyen Hoang. It is believe that this dish first came into existence in a village call Co Thap, known as the ancient tower village.
The traditional preparation of this noodle dish pass down through generations. Bun Bo Hue is the result of creativity, dedication, and even sacrifice.
Authentic Bun Bo Hue’s from Hue itself offers a distinctively salty and spicy flavor. However, in other parts of Vietnam, recipes adapt to cater to local preferences.
Let’s explore three types of Bun Bo Hue, each with its own unique characteristics.
Bun Bo Hue, Hue
The original Bun Bo Hue originates from the city of Hue, locate in Central Vietnam. It stands as a classic example of Central Vietnamese cuisine.
In Hue, Bun Bo is a popular breakfast dish known for its clear broth, made from dry shrimp and pig’s trotters, which lends a delicate sweetness. It is serve with an assortment of fresh vegetables and herbs, including lettuce, Vietnamese basil, banana blossoms, and mint.
What sets it apart is the spicy and salty kick, achieve through the use of homemade chili paste and a spicy dipping sauce made from fish sauce and fresh chili slices.
Bun Bo Hue, Northern Vietnam
In contrast to the original Bun Bo Hue’s, the noodle soup in the Northern regions, especially in Hanoi, features a sweeter broth derive from beef tendons and ligaments.
The culinary aroma is less intense, as it uses fewer chili peppers. Additionally, the toppings are finely chop, and the noodles use are smaller compare to those in Hue.
Crab cakes, a staple in the original recipe, are often replace with meatballs, as they are more commonly prefer by the local population in Northern Vietnam.
Bun Bo Hue, Southern Vietnam
In Ho Chi Minh City, also known as Saigon, Bun Bo Hue’s has adapt to the hot climate and is not limitto being a breakfast dish; it can be enjoy at any time of the day.
One noticeable difference is the sweetness of the broth, which comes from pineapples and is character by the iconic orange hue from the use of cashew oil.
The main ingredients in Saigon’s Bun Bo Hue’s include pork sausage wrap in banana leaves (cha lua) and larger-size noodles. Additionally, the dish is garnish with rose petals and other green herbs.
Bun Bo Hue’s is not just a dish; it is a piece of Vietnamese history and culture. Its various regional interpretations reflect the diversity and adaptability of Vietnamese cuisine. Whether you’re savoring the original spicy and salty flavors in Hue, the sweeter notes in the North, or the unique sweetness of the South, Bun Bo Hue’s is a culinary delight that exemplifies Vietnam’s rich gastronomic heritage.