Với hương vị thơm ngon khó cưỡng, bún bò Huế sẽ đem đến cho bạn những trải nghiệm ẩm thực tuyệt vời khi đã dùng qua. Và hôm nay Massageishealthy sẽ giới thiệu đến bạn cách nấu bún bò Huế bằng tiếng anh để bạn trổ tài ngay tại căn bếp nhà mình. Đừng bỏ qua nhé!

Học cách nấu bún bò Huế bằng tiếng anh hấp dẫn

Giới thiệu về bún bò Huế tiếng Anh như sau

If people come to Hue, they will unforgettable the flavor of Bun bo Hue – a specialty of Hue. A bowl of noodles with white noodles, pieces of pig’s trotters… will make unique impression about Hue cuisine.

Whether North, South or Central, “Bun” also creates unique and specific dishes in each region. However, in Hue, they like “bun” rather than other one because of style of “bun Hue”.

Hue style not only is the elegant, sophisticated, precise dishes but also feel the spirit of the processor. Coming to Hue, either morning or afternoon, walking along the small streets, people can find easily “bun bo Hue”. Someone must select the correct address with preferred flavor.

The major ingredient to cook “bun bo Hue” is beef and pork. Beef is chosen carefully, pork would be taken from elbow down to the pig’s feet. Then take them washed, shaved pork, boiled them about half an hour.

After that, they crush lemongrass and put into the boiling water. “Mam ruoc” will be used with suitable quantity in order to create an attractive scent and charming sweetness.

The Hue is famous for fussy beauty of each dish. “bun bo” bowl seem meager but elegant with sweet broth, white “bun”, few slices of red chilli and lemongrass.

Pieces of pork mixed with beef creates delicious dish. The flavor is felt not only by sense but also by smell. In addition, guest must enjoy “bun bo Hue” with banana flower and white basil.

Life changes and “bun bo Hue” also has some changes. Although, it has some changes, some differences, people cannot forget special dishes in Hue.

Bún bò Huế (pronounced [ɓun˧˥ ɓɔ˧˩ hwe˧˥]) 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. 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. 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.

Theo: Wikipedia

Nguyên liệu và cách nấu bún bò Huế bằng tiếng anh đơn giản

1. Ingredients:

*For the broth:

• 1 kg beef/pork bones (2.2 lb)
• 1 kg pork trotters (pig’s front feet)
• 1 kg beef shank
• 1 kg rice vermicelli noodle
• 1 tbsp salt
• 1 tbsp sugar
• 1 yellow onion peeled
• 6 stalks lemon grass bruised

*For the Saté:

• 3 tbsp vegetable oil
• 1 tbsp minced lemongrass
• 1 tbsp minced shallot
• 1 tbsp chili powder/ chili flakes
• 2 tbsp fish sauce
• 2 tbsp sugar
• 4 tbsp beef broth

*Others:

• 2 tbsp Vietnamese fermented shrimp paste (mam ruoc)
• 1 kg dried round thick rice vermicelli (normally labeled as Bun Bo Hue)
• 400 g boiled blood cubes (Huyet) 16 oz (optional)
• 200 g Vietnamese shrimp patties (Cha Hue) 7 oz (optional)
• 200 g Vietnamese ham (Cha Lua) 7 oz (optional)

*Garnishes:

• 50 g spring onion (1/2 cup) chopped
• 50 g cilantro chopped
• 1 medium yellow onion paper-thin sliced
• Fresh greens: mint, Vietnamese mint (rau ram), bean sprouts, shredded banana blossom or shredded lettuce/ cabbage etc.

2. How to cook Vietnamese Bun bo Hue

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Nguồn: Danangcuisine