Bun bo

Beef noodle soup - Bún bò

Bún in the central and south region is as famous as Pho in the north of Vietnam. It comprises of rice vermicelli, a special broth and beef or other ingredients. The broth has a fair smell of lemongrass and is cooked for many hours with cow's bones to make it lightly sweet. Bún in the central region, especially in Hue city, can be very hot and spicy. Bún is accompanied with many different kinds of beef or interior parts of a cow for you to choose:  Tái (rare steak), Nạm (flank), Gân (tendon), Bò viên (meatballs), Giò heo (pork leg)... To make it easy, order a "thập cẩm" which means one bowl with all of them.

To me and many people that I know in Danang, the best shop is "Ba Dieu" (actually most people refer to it as "bun Tran Tong" because it's located in Tran Tong street). I think that their broth is superb. However, as the shop is so good, they often run out of stock and close early at around 6-7pm (they open at 2pm). Their Bun bo is the kind of dish that can make you feel soooo happy and pleased after eating. 

With tendon, meat balls and congealed ox-blood

With rare beef and flank

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Where: 

1st: Ba Dieu - 17 Tran Tong - ~30,000VND per bowl (2-8pm)

2nd: Bun Thuy - 218/4 Dong Da (from 2pm)

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General tip: How to roll?

This tip is applicable to MOST kinds of rolls in Danang. 

First, take a piece of rice paper and put it in the your palm. Put a layer of vegetables on the top of the rice paper. Then insert whatever is the main ingredient of the dish, may it be pork, spring roll, banh xeo, beef... . Finally, use your free hand to roll the rice paper neatly with all the ingredients lying inside. Last but not least, dip the roll in the sauce and enjoy.

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Banh beo, nam, loc

First off, most food shops sell these 3 kinds of "banh" together. In the central region, the name "banh" is applied to many kinds of food made from fine powder except for noodles. Before got boiled in a big pot, Banh nam and banh bot loc is wrapped in banana leaves, while banh beo is poured and boiled in small bowls. These 3 are served with 2 different bowls of fish sauce: one is more salty than the other. Be sure to use the more salty one for banh nam and bot loc, and the other for banh beo. Banh beo varies in shape and size from shop to shop.

You might also find these 3 'banh's in the North or South, but they are nowhere to be compared to those in the central, because obviously here is where they originated from.


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More photos:

Banh beo

Banh nam

Banh bot loc

Banh beo uot

Banh ram it

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How much: 10~13,000 per dish
Where:
1. 100 Hoang Van Thu - 7am to 7pm
2. 291 Nguyen Chi Thanh - Morning (bánh bèo chén), afternoon - early evening (bánh nậm, bánh bột lọc, bánh ướt, bánh ram ít)

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