Vietnamese noodles soup Bun Bo Hue and Pho Bo explained
We have a very overseas kitchen with many meditareanean as exotic ingredients in our cupboards and most of our friends and guests are surprised by the variety of stocked-up noodles. Whether it’s wheat, rice, potato starch, thick, flat, thin, round, short, long, shaped, you named it could be all there. Because for Asian Cuisine all the tasty noodle-soups and stir-fries have their own signature shaped ingredient and fragrant broth, when the aroma whirls up in the air your nose will tell you where to go to lavish your tastebuds.
Blog Wandering Chopsticks wrote a good article explaining the qualities between Bun Bo Hue which is made with Vietnamese rice ‘Bun’ round noodles and main ingredient is lemon grass with a red spice chile base. Pho Bo is prepared with Vietnamese flat rice noodles ‘Bahn Pho’ and the soup broth consists of star anise, cloves and cinnamon these spices bring forth their own distinct flavor and aroma.
Please read the full article Hue style beef noodle soup, Bun Bo Hue.
Pho Bo originates from the North of Vietnam and Bun Bo Hue from Central Vietnam, the ingredients differ so much that they both have a distinct flavor and unfortunately most travellers accounts do not go further by stating only fierceness as in very hot, hot, moderate hot or mild, perhaps there tastebuds have gone wild by missing all these distinct tastes and difference in aromas.
For the love of HEO: Chả lụa, piggy goodness
Recently the Ravenous Couple posted a ridiculously awesome entry titled, “Pork: the Vietnamese Way – Heo Yeah! Win a t-shirt!” where they shared the creative photo they made themselves describing the various parts of the heo, or pig, used in Vietnamese cuisine:
Asiabroadcast: Nice post and good blog ẗhe ravenous couple” too:)
Banh Mi Food Memories
Have you ever watched the Food Network show Chopped? I’m a huge fan of the Food Network and watch Chopped religiously, but on more than one occasion, their judgment over asian food, in particular, banh mi aka Vietnamese sandwiches, has left a severe distaste in my mouth. And yes, it’s literally because they made crappy food in the name of Vietnamese cuisine.
Anyone RAGE like I do when non-Vietnamese folks make a banh mi and don’t do it the right way, BUT have the audacity to assume their dish is legit, when it’s NOT? Read more, this is for you.
Asiabroadcast: Ever since I laid eyes on this scrumptious Bahn Mi photo I’ve been absolutely salivating, alas no way I can get any here in The Netherlands so I have pork-belly on my shopping-list to prepare these at home for the family.