Mì Quảng
Mì Quảng, is a Vietnamese noodle dish that originated from Quảng
Nam Province in central Vietnam. In the region, it is one of the
most popular and nationally recognized food items.
The main ingredients are rice noodles, meat, and herbs, most
commonly served with a small amount of broth, which is generally
infused with turmeric. Wide rice noodles are placed atop of a
bed of fresh herbs in a bowl (or vice versa), and then warm or
lukewarm broth and meat are added. The broth is usually strongly
flavored and only a small amount of it is used, generally enough
to partially cover the vegetables.
Bún Bò
Bún bò originated in Huế, a former capital of Vietnam. Outside
the city of Huế and some parts of central Vietnam, it is called bún
bò Huế to denote its origin. Within Huế and surrounding cities, it
is known simply 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. Spicy chili oil is
added later during the cooking process.
Bún bò usually includes thin slices of marinated and boiled beef
shank, chunks of oxtail, and pig’s knuckles. It can also include
cubes of congealed pig blood, which has a color between dark
brown and maroon, and a texture resembling firm tofu.
