The broth in phở is typically all beef, or all chicken, and served with cuts of meat from the same animal, while bún bò Huế typically uses both beef and pork in the same broth. So many things! Lets start with the noodles: phở is actually named after the flat noodles in this soup, while bún bò Huế uses round noodles. To answer some commonly asked questions… Whats the difference between bún bò Huế and phở? It takes a long time but it’s worth it! You can make more than the amount I list in the recipe card below, to store in the fridge for future BBH parties or to give away. You literally just rehydrate the dried chiles, mince the fresh aromatics, then throw everything into a pan on medium and stir until it thickens up and intensifies. The saté / spicy chile condimentīBH is a spicy soup, so surprise there’s a chile condiment / paste that goes with this pot of soup! And it’s incredibly easy to make, it just has a lot of ingredients. If you don’t have access to these blossoms, you can do as the restaurants do and use red cabbage as a stand-in. Unless it’s a Huế-specific restaurant, shops don’t bother serving this because it’s pricey and troublesome to prepare. The lemon keeps the petals from browning and removes some of its bitter taste. Discard all the little fronds (the mini banana-like fellas). Prepare your bowl of lemon water, then remove all the petals. You can still make some amazing BBH without it. If you can’t find banana flower, move on. You can find these in Vietnamese, Chinese, Thai and other Asian markets. I even found this at a local Persian market! This is a neat addition to this dish but is by no means required. Shh! The banana flowersĪnother interesting & traditional ingredient in this soup is sliced banana flower (or banana blossoms). If making BBH just for myself, I’d forfeit my chances with Bourdain and skip the pork blood. If she said, ‘Oh, I don’t know, there’s blood and stuff in there,’ that would be a relationship-ender to me. Because if she doesn’t like this, there’s no hope of a relationship. On a recent episode of Parts Unknown, Anthony Bourdain dishes on what he needs in a romantic partner: “I would definitely bring a date for. It’s kinda dense, slightly chewy and holds its shape when bitten. You coagulate it by sitting fresh blood in a container, then boiling with salt to solidify it. Lez get cookin! There will be blood (congealed and cubed)Īn authentic component of BBH is cubes of congealed pork blood. This city is responsible for bánh nậm, bánh bột lọc, cơm hến (omg), and of course bún bò Huế. Huế also just happens to be the origin of many of my favorite dishes. Sounds kinda like what you hot sauce fiends out there do yeah? My mom believes there’s no real reason for it other than trying to boost flavor when there weren’t other options. This city has a reputation for having spicy foods–not something as common with other Vietnamese cuisine. The city of Huế was put on the map as Vietnam’s capital in 1802 when the Nguyen Dynasty seized control of the country and ruled from this central city. BUT bún bò Huế is not something you should look over–definitely give it a shot and you may love it even more than phở! Bún bò Huế history BBH has a few curveballs that could be holding it back from quicker adoption: shrimp paste and pork blood.Īmerica seems to not be ready for this as a mainstay yet, whereas pho’s concept is easily recognizable and pitched as beef or chicken noodle soup. It has a lot of familiar and identifiable ingredients–a good step in getting people to eat something new. But why isn’t phở’s equally spicy and attractive cousin allowed to join the party? According to data from Google, since 2004 compared to March 2021, phở has grown in popularity by 830%, which is an amazing gain.Ĭomparatively, for the previous 12 months starting March 2021, bún bò Huế is much less popular at a measly 1.2% of the searches for phở. Phở has claimed some serious territory here and has grown popular quickly.
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