THE DIFFERENCE BETWEEN PHO & BUN BO HUE
When most people (outside of Asia) think of Vietnamese cuisine, a dish generally come to mind: Pho. But a lesser-known cousin with a notable kick has gained favor over the years which is Bun bo Hue.
So what is the difference between pho and bun bo Hue?
+ Flat rice noodles (Pho) vs round rice noodles (Bun)
Bún (pronounced “boon”) is a thin white noodle made from rice. Fresh noodles are jiggly and sticky, and dried noodles are very white. These noodles are everywhere in Vietnam, rolled into spring rolls (nem); and served next to grilled pork in bún chả or fried tofu in bún đậu with herbs and different dipping sauces. They come in different thicknesses, but the difference is miniscule.
Pho: The flexible white sheets of processed rice that are cut into strips to make the noodles can also be used to make phở cuốn, rice noodle rolls filled with sautéed beef and herbs dipped in sauce.
+ Flavour of broth:
Pho is generally made with a broth cooked from beef bones, simmered for as much as a day for full flavor. The broth gains a unique flavor from a combination of garlic, star anise, clove, and cinnamon.
The broth of Bun bo Hue 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.
+ Different vegetables:
Pho is often served with Asian basil, mint leaves, lime, and bean sprouts that are added to the soup by the person who is dining.
Bun bo Hue is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, chili sauce, thinly sliced banana blossom, red cabbage, mint, basil, perilla, Persicaria odorata or Vietnamese coriander (rau răm), saw tooth herb (ngò gai) and sometimes mung bean sprouts.
However, Both equally dilicious