Hue city has long been famous for its quiet and ancient beauty of temples and mausoleums. Coming to the land of the ancient capital, visitors will think that they are lost in a land of ancient times. Not only having magnificent works, Hue ancient capital also "holds" tourists by its very rich and unique cuisine.
Referring to Hue cuisine without mentioning Hue beef noodle soup is a mistake. The dish is famous in three regions and around the world because of the typical flavor of the ancient capital. This is one of the pride of the people of the land.
Hue beef noodle soup originated as a dish in the ancient Hue royal court. Now, it has become a rustic dish of the people of the ancient capital. As time goes by, the ingredients and processing of Hue beef noodle soup may change, but it always converges the quintessence of Hue cuisine: sophisticated, meticulous, and unique.
The main ingredients to cook beef vermicelli are beef, pork shank, beef, spring rolls, and blood to create a characteristic red color for the broth. Like other vermicelli dishes, broth is the "soul" of Hue beef noodle soup. To cook a delicious broth, the cook must know how to subtly combine bone broth, fish sauce, and spices that contribute to the characteristics of Hue beef noodle soup, fresh lemongrass and red pepper.