Hue beef noodle
(Bun bo Hue)

You, though Vietnamese or not, can't forget Hue beef noodle once you' ve tried. It's now popular in the country, especially in big cities, yet the noodle cooked in the ancient royal city of Hue, where it was first tasted, is the best.

The ingredients are so simple, noodle, water and fresh shredded meat. How to cook a tasteful pot of Hue beef noodles, however, is a secret that takes the cook a long time to learn.
The rice noodle should be soft, tough, wet and sweet. The main ingredient worth every penny is at Van Cu and Bao Vinh villages, 5 to 10 km from mysterious and beautiful Hue. The pot of water tells the flavour a lot and grasp the secret of the cooking. The clear but sweet water come from well-boiled bones and shredded meat. An even more challenge for the cook is to use her art of putting condiment, particularly the way to suffer shredded meat, to win the eaters' praise. It's the peculiarity of the bowl.

The collection of meat is one of the most important tasks: fresh meat. That the cook only cooks Hue beef noodles is not enough. It should be tasteful with a herb dish which includes sprouts, banaras spayte, coriander, that make us feel fresher in summer.s

In the winter, Hue is very wet with continuous rain, the cook has to put some more salt in the pot, adding there some branches of vervain that make anyone feels warm. They have to attempt making it from good sauce and red chili slices. The eater when enjoy noodles with chili not seeing the hot of chili, they feel the warm of the dish, specially the warm of the royal city.