#bun bo hue

[everybody-loves-to-eat]

Bún bò Huế

[fattributes]

Bun Bo Hue

[spatchcocked-and-loaded]

Bun Bo Hue

[itmetea]

Home cooked Bun Bo Hue 🤤 I’ve been on a soup craze lately.

[ryuucafe]

ブンボーフェ

[khoaphan]

Funny scene in about Vietnam in ‘A Tourist’s Guide to Love’ on Netflix 

[uchihanitro]

Bun Bo Hue

[lamialamia]

when u go back to ur home country and ur favorite haunt is still the GOAT

[formeryelpers]

Golden Delight, 8479 Garvey Ave, Ste 101A, Rosemead, CA 91770

Golden Delight is an upscale yet still reasonably priced Vietnamese and Cantonese restaurant. The menus are so thick with full color pictures. Typically there’s one or two items per page. One menu booklet has Vietnamese food (pho, noodle soups, vermicelli bowls, summer rolls, curry, fish) and the other menu booklet has Chinese food (e.g., peking duck, noodle soup, Hainan chicken).

Bun rieu ($13.50) also called ground shrimp, egg, and tomato soup with vermicelli: What they served looked a lot like the bun rieu menu picture: two cubes of pork blood, fried tofu cubes, large pieces of tomato, a meatloaf cube made out of pork and crab, slices of cha lu, big pieces of bone in pork that had been simmered in broth for hours, a medium thin rice vermicelli, and a clear broth. They served it with a plate of fresh herbs, bean sprouts, cabbage, jalapenos, and a lime wedge and a dish with fish sauce, chili sauce, and shrimp paste. I was hungry but could only get through half the bowl of bun rieu. It was loaded with noodles and the other things I mentioned. The broth was very nice – slightly sweet from the tomatoes, slightly funky from the fish sauce and fermented shrimp paste, light but flavorful. The noodles were nice – separated, not overcooked, soft. The pork on the boiled bones was tough though and the tofu puffs just seemed like empty fried shells. The crab flavor was on the weak side.

It’s brightly lit, large restaurant with a fish tank by the door and huge flatscreens that show someone cooking some of their dishes. They play piano lounge instrumental music. It’s relaxing. They have large tables so it looks like a good place for banquets and large gatherings.

Golden Delight has its own parking behind the restaurant. Service was slower than usual for a Vietnamese restaurant. I went during an off peak time and a lot of people were dining there. Must be a popular place.

4.5 out of 5 stars

By Lolia S.

[missguomeiyun]

This was my bday lunch haha I ordered via Skip from Delicious Pho. This is the bun bo hue with Vietnamese iced coffee. The bun bo hue was ‘separated’ when I got the delivery, & then I just assembled it in my usual noodle soup bowl. Everything was so fresh; not to mention a very generous amount of ingredients. I also really liked the flavour of the broth. It’s always a good sign when it’s not greasy but has a good kick :D I also really liked the iced coffee. I haven’t had coffee with condensed milk in a long time so it was so satisfying. Would definitely order the bun bo hue from here again. Probably my new favourite now!

[chetdithoi]

30 Oct 2023

[greedyapron]

20/7/2023 - Lunch

MS SAIGON

Bun Bo Hue

Slightly spicy clear soup. Light and tasty with lots of herbs and veg. Comes with beef brisket and brisket slices.

KURASU

Matcha Latte Espresso - has a nutty complex flavour and a creamy mouthfeel. 10/10 coffee place

[stenoodie]

Dining at Pho Hong Phong Vietnamese Cuisine

Dining at Pho Hong Phong Vietnamese Cuisine. #fishsaucewings #bunbohue #thornhilleats

Located at 87 Green Ln #4 in Thornhill Pho Hong Phong is a mom and pop Vietnamese restaurant that is hidden from view, located on Green Lane near Bayview Avenue in Thornhill.  We pass by this area sometimes and I didn’t even know this restaurant existed; it’s in a very small plaza next to Continue reading Dining at Pho Hong Phong Vietnamese Cuisine

[myfood-dowon]

[seniouesbabes]

Lily Maymac 🌸🍒💋🌸 Bùn bò Hué Vietnamese soup 🍲

[doanchaoc]

Bun Bo Hue Chay

I was dreading making this because this dish takes FOREVER to make. I finally had the time to do it this weekend because I dropped one of my classes. I also really wanted to learn how because my favorite place that makes it has closed down. It was the perfect flavor with the kind of spice that I liked. Hopefully, as I practice this dish more I'll be able to figure out how to make it similar to their dish.

I feel so proud for making my veggie broth from scratch :D I was really worried it would taste flavorless because I had made bitter melon soup the day before and it was flavorless lol. But it turned out delicious!

I didn't take pictures of all the steps. Maybe next time when I improve on this dish.

Recipe:

Veggie Broth

1 jicama, cubed

1 chayote, cubed

1 crisp apple, cubed

1/2 white radish, cubed

1/4 white onion

1/4 cabbage

1 stalk lemon grass, cut into fours

Vien gia vi Bun Bo Hue Chay (cubes)

Several crushed garlic

Mushroom seasoning

Additional Ingredients:

Veggie meat

Chopped lemon grass

Minced garlic

1/4 white onion

Fine red chili powder

Broccoli

Bok Choy

Tofu

Bean Sprouts

Finger Mint

Olive Oil

Annatto Seed

Salt, to taste

Soy Sauce (probably not necessary)

Bun

(Some) of my prepped dishes. I find that having things organized and having things prepped makes things go smoother. Plus it looks pretty haha.

All the cut veggies :-)

Ready to be made into Veggie broth :-) I added just enough water to submerge the veggies and brought it to a boil. Cooked the broth for a little over an hour.

I sautéed the lemon grass until it browned. Then added the onions and the lemon grass didn't seem to have any aroma (I think cause I submerged it in water.. I was trying to defrost it because the lemon grass is all precut and frozen by my mommy). Since the lemon grass didn't seem to have any flavor or aroma I decided to add some soy sauce to help get some flavor into the sauté and get the food to cook faster. I then added the minced garlic and continued to cook. I added some salt, and fine red chili powder to give some color (unpictured) so it could contribute the color to the broth. Lastly, I sautéed the veggie meat and added some more food coloring.

Meanwhile, I had the Bún being boiled/cooked in another pot.

After I finished the sauté, I made some annatto seed oil by cooking the olive oil and then adding the annatto seeds. Once the color came out, I strained the oil and got rid of the seeds. I added way too many seeds cause I made the oil extra red and dude, it was staining everything lol.

The broth seemed to be done by the time I finished the oil so I took the veggies out and only kept the broth. The broth was good as it was, but I added a little extra salt and some of the mushroom seasoning (aka msg substitute). Then, I added 3 cubes of Vien gia vi Bun Bo Hue Chay into the broth and let it dissolve.

I added in my tofu, other veggies (to eat), sautéed veggie meat, and the annatto seed oil to give the distinct red bun bo hue color. The redness from my sautéed onions and "meat" also contributed to the color.

The broth was good, but it didn't have the "bun bo hue" spice so I added some red chili peppers to kick it. I didn't have a chance to try the dish until dinner time and by that time I think all the flavors had the chance to mix, and it turned out delicious! Tasted a lot like the veggie bun bo hue's I've had. I'm proud of myself for being able to pull this off and not being too lazy to cook it haha. :-)

I also used this video as my guide and added a lot of tweaks to the recipe as well as improvised on some since I am a poor college student living in a white town with limited resources :-)

This post first appeared on(https://www.tumblr.com/sistersvietnamesekitchen/110414051938/bun-bo-hue-chay?source=share)