Bún bò Huế is a popular Vietnamese soup containing rice vermicelli and beef. Originated in Hue, a former capital of Vietnam, Bun bo Hue is a food in royal style. The dish is greatly admired for its balance of spicy, sour, salty and sweet flavors and the predominant flavor is that of lemon grass.

Within Huế and surrounding cities, it is known simply as bún bò. However, outside Hue city and some parts of Central Vietnam, it is called bún bò Huế to denote its origin. 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. 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 odor at or Vietnamese coriander, saw tooth herb 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 is added to the soup according to taste. Ingredients might be varied by regions due to their availability.

Enjoying Hue by eating the Bun Bo Hue in the street restaurant will be a cool thing to do. You would understand more about the Vietnamese life style. Street restaurants become one of the things for culture here. Hue Street Food is where you will have the best experiences in your holiday