(BEGODI) – Bun Bo Hue is an exquisite gift, brought into this world not by the hands of glamorous chef, but the very local women with their own warm-hearted dedication to the cuisine of the very place they were born and spent a life-time growing up.
Bun Bo is the privilege of Hue’s morning. There are numerous names on the must-listed during morning time, from the suburb to the very center area of the city, notwithunderstanding, surely the famous street foodstalls with no proper furniture are just the best. The sous chef of her own carries the smell of heaven fired up inside the ratten-framed panniers.
The kit includes a huge heat-up pot of marvelous stock, filled with the signature red color of Hue chilli, hidden inside are the round pieces of tender pig legs, grilled chopped meat ( normally pork or crab) and numerous other flavours of ingredients; a basket of fresh raw herbal veggies; various spicies and eating utensils: bowls, chopsticks, spoons, several tiny stools.
The traditional bowl of Bun Bo has nothing than well-done slices of beef and pieces of pig legs, no thinly medium-rare slices of beef, no chopped grilled meat or any other kind of meat toppings. Even the plates of fresh raw herbs with the popular chopped banana-stalk is an add-in that did not exist once upon a time when the former generation conquers.
There are two absolutely irreplaceable ingredients that makes the broth shines: lemon grass and “ruoc” – a kind of thick seafood sauce. The recipe seems to be quite easy but to create the exact unique aroma, the measurement of these two ingredients is highly important and entirely ”bolds” up the talent of the real cook.
If you taste the dish in some other cities like Hanoi or Saigon, the taste of the dish is kind-of variable, in many cases, much sweeter and not involves much the spiciness like the original one in Hue.
The scratchingly burning taste in the mouth comes from the local chilli oil of the stock, the chilli sauce, slices of fresh chilli of spoons of the fish sauce and the pepper powder sprinkled on the surface of the bowl. But it is not the spicy taste that chops the dish down, it is the spicy taste that enhances the flavour of the dish and lifts the whole Hue cuisine to another sophisticated one-of-a-kind grade.
The cooking pot in the old time is a pottery masterpiece: round bottom base, tight neck, flare mouth. This design is for keeping the quintessence inside always warm and be heated up all the time. Besides, the round bottom assists the seller to easily scoop the stock, even at the very last round.
Only at this city, sitting on the pavement, enjoy a bowl of hands-down Bun Bo, you may confront yourself something that may not appear before. The local people are so tended and original, with their own beautiful language and accent as well, they built the culture by small pieces of life.
The atmosphere is just completely unique, in a thoroughly peaceful way. It seems like the whole city is sewed by silk, and the Huong river is covered with silent femininity. So does the food. So do the humans.