Bún bò Huế originated from Huế, the last imperial capital of Vietnam. The term Bún bò Huế is used more by people from northern or southern Vietnam. In central Vietnam, it is simply known 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. Very spicy chilli oil is added later during the cooking process.
Bun bo hue here tastes pretty nice though the wasn't as spicy as I was lead to believe. Inclusion of a coleslaw-like salad into the dish made for an interesting textural contrast.
You can ask for it with no chilli (like I do), still has a strong kick but not diarrhoea inducing like the 'full strength' one. Delicious!
