Vietnam Street Food - BUN BO HUE PHO Beef Noodles

Bún bò Huế or bún bò is a popular Vietnamese soup containing rice vermicelli bún and beef bò.
Huế is a city in central Vietnam associated with the cooking style of the former royal court.
The dish is greatly admired for its balance of spicy sour salty and sweet flavors and the predominant flavor is that of lemon grass.
Compared to phở or bún riêu the noodles are thicker and more cylindrical. Bún bò originated in Huế a former capital of Vietnam.
Outside the city of Huế and some parts of Central Vietnam 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.
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 pigs 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 odorata or Vietnamese coriander rau răm saw tooth herb ngò gai 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.

Источник: rutube.ru