Английская Википедия:Bún bò Huế

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Шаблон:Short description Шаблон:Italic title Шаблон:Infobox prepared food Bún bò Huế (pronounced Шаблон:IPA-vi) or bún bò (Шаблон:IPAc-en) is a Vietnamese rice noodle (bún) dish with sliced beef (bò), chả lụa, and sometimes pork knuckles. The dish originates from Huế, a city in central Vietnam associated with the cooking style of the former royal court. The dish has a mix of spicy, salty, and savory flavors. The predominant flavor is that of lemongrass. Compared to phở or bún riêu, the noodles are thicker and cylindrical.

History

Файл:Bún bò huê - Dakao Hoang.jpg

Bún bò Huế garnished with beef brisket, shank, coagulated pork blood, and Vietnamese mortadella.

Bún bò hails from the city of Huế in central Vietnam. This city, once the capital of Vietnam, has a rich culinary legacy linked to the former royal court of Annam. Beyond its hometown and certain areas in central Vietnam, the dish is often labeled bún bò Huế to indicate its place of origin and to differentiate it from bún bò found in Saigon (south) and Hanoi (north).

This classic dish is celebrated for its harmonious blend of spicy, sour, sweet, salty, and umami tastes. The scent of lemongrass prominently features. In comparison to dishes like phở and bún riêu, its vermicelli noodles are thicker and cylindrical. In its native Huế, bún bò is typically served only in the mornings as a main meal rather than a breakfast item. However, in other major Vietnamese cities, you can find it at various meal times.

Features

Outside the province of Thừa Thiên-Huế, it is called bún bò Huế to denote its origin. Within Huế and surrounding cities, it is known simply as bún bò. The broth is prepared by simmering beef bones and beef shank with lemongrass, and then seasoned with fermented shrimp sauce and sugar for taste. 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.

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 odorata or Vietnamese coriander (rau răm), saw tooth herb (ngò gai) and sometimes mung bean sprouts. Thinly sliced purple cabbage is sometimes used a substitute when banana blossoms are not available. Purple cabbage most resembles banana blossom in texture, though not in taste. Fish sauce and shrimp paste are added to the soup according to taste. Ingredients might be varied by region due to their availability.

• This version of bún bò Huế includes rice vermicelli, beef brisket, pork leg, pig blood curd, and other ingredients.

  This version of bún bò Huế includes rice vermicelli, beef brisket, pork leg, pig blood curd, and other ingredients.

• Close-up of the same dish

  Close-up of the same dish

• A pot of bún bò broth with rice noodles being cooked separately at a Ho Chi Minh City eatery

  A pot of bún bò broth with rice noodles being cooked separately at a Ho Chi Minh City eatery