Hi, I’m Tin!
Near our shop there are many traditional Vietnamese dishes such as bun bo.
Bun cha is a dish with vermicelli, grilled pork ball on charcoal and bowl of sweet and salty spicy fish sauce. The dish originated from Northern Vietnam, is the most enduring gift of Hanoi, so it can be considered as one of the specialties of Ha Thanh cuisine. Bun cha has similar characteristics to grilled meat vermicelli in Central and South, but the fish sauce has a lighter bar.
Bun bo Hue is one of Hue’s specialties, although this noodle dish is everywhere. In Hue, this dish is simply called “beef noodle”. The other locality called “bun bo Hue” refers to the origin of this dish. Dishes with main ingredients are vermicelli, beef meat, pork rolls, and broth with a characteristic red color. Sometimes vermicelli is also added to beef, crab rolls, and other ingredients depending on the preferences of the cook
In the broth of vermicelli, Hue people often wedge a little sauce, contributing to the very own flavor of Hue beef noodle soup. After the beef bone is cooked to the next, people often add a little pork ball or crab paste to be finely chopped. Beef can be thinly sliced, dipped in boiling broth before being put into a vermicelli (called beef re-). People also often add a little chili and spices to vermicelli and eat with raw vegetables including prices, herbs, lettuce, vegetables, chopped banana.
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