Bun Bo pork - HUE

Bun is not no where, but the form of noodle dishes, each a different domain. In Hanoi, past and present, there is listed bun "noodle crab, bun cha, bun buildings, bun thang ..." Hue is also, well known for its beef noodles and pork dishes. Pork bun bo Hue no other station like Cao Lau Tau Saigon, Hanoi, yet has its own charm very strange, can not describe. It's flavor, experience, a life lasting. A delicious pot noodle HUE first pot of chicanery. Boiler water must be in turmoil, have concentrated protein sweetness of beef bones, pork bones, chicken bones and security (not sweet seasoning). To do this we have sophisticated security bone overnight, heat, flames were, had to farming in the country picked to scum. Some families sell noodles, the security of chaos, it is in some kind of tree leaves or the medicine that is called "secret traditional" form of individual taste noodle shop, carrying noodles, to collect smoking diners. However, there are two kinds of spices "secret" to make common characteristic flavor of Hue vermicelli fish small shrimps and lemon grass Hue. Hue is to fish small shrimps fish small shrimps from the sea defects or prey, giving type of water, boil, remove foam, filter fish small shrimps in the water. Also remove old leaves, the lemon grass, kelp harvested, crushed, wrapped in cloth in the pot for seasoning. Criteria to assess the level of seasoning cooked noodles are odorless procession and lemongrass scent, only up to a general characteristic odor attractive to users. Hue noodle pot turmoil adds an indispensable is to tear and color. Cay in the bun is the identity of Hue cuisine. But the noodles in a bowl of spicy chili is not spicy, which is a kind of fruit, creates attractive taste, spicy sweat, but happy, contented. It is usually non-spicy chili powder mild type of fat to form a scum layer of yellow roses. The very "scum" This creates the spicy flavor of Hue vermicelli. Essential oils of citronella in bun not only to deodorize "heavy" sea of ​​fish small shrimps which will be combined with citronella oil and scum layers of this color makes pot noodles and a small floating gold star, twinkling. Depending on cold winter or hot summer, where artists Hue noodles in spicy reduce the concentration of domestic unrest. Hue vermicelli noodles in a bowl of noodles to the village of Van Cu (Hue to 10 km) or Bun Bao Vinh (Hue by 5 km) production. In the village of Van Cu noodles family has their own furnace. Van Cu Bun famous from the past for providing the God King. Bun Van Cu, Bao Vinh to reach the standards of fresh noodles, ivory, fiber blanket, soft, wet, long, moderate magnitude. Pork, if the pork sausage is the best grass, because grass pork sausage after hunting, the meat firm, fragrant meat, less fat than hybrid pigs, pork industry. Proverbs Hue was even reasonable question: "Cook the rolls, each roll before"!. Frozen pork cut into short, medium heat is security, how to find crunchy bite, but not sick. It must be tough pieces, just crunchy. Beef is beef noodles in a bowl of fresh corn, thinly sliced, spicy garlic, water holding, standard practice. In winter, the fire commission, the turmoil suoc smoke pot, potbelly Hue noodles on hand, puffy pieces of fresh turmoil sluggishness, then pick up some thread noodles, bite a piece of sausage meat submerged roots closely ... feel very strong new charm of Hue Bun.

Posted in: Central dining