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Originally Posted by MajinHurricane
i had the bun bo hue at le petit saigon and for some reason they put a pigs foot in it and pigs blood....
WHY!?!
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Why is that a surprise? Most places here do that.
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Bún bò Huế originated in the old imperial capital of Central Vietnam, Huế. The broth is prepared by cooking beef bones for a long period of time, as well as a large variety of different spices including lemon grass and chili. Shrimp paste is also a very important ingredient.
Bún bò Huế usually includes thin slices of marinated beef shank, chunks of well-cooked oxtail, and pig's knuckles or pork. It can also include cubes of congealed pig blood, which has a color between dark brown and maroon, and a texture resembling gelatin.
Bún bò Huế is commonly served with mung bean sprouts, lime wedges, cilantro sprigs, raw onions, and thinly sliced banana blossom. Thinly sliced purple cabbage or iceberg lettuce are common substitutes when banana blossom is not available. Purple cabbage most resembles banana blossom in texture, though not in taste. It is also common for a diner to add a small dollop of shrimp paste directly into the soup.
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http://en.wikipedia.org/wiki/B%C3%BA...B2_Hu%E1%BA%BF
You have to accept that this isn't Vietnam, so you're not going to get the exact same thing.