NỘI DUNG THUYẾT TRÌNH NHÓM 3

NỘI DUNG THUYẾT TRÌNH NHÓM 3
TIẾNG ANH 9 (HỆ 10 NĂM)
If people come to Hue, they will unforgettable the flavor of Bun bo Hue – a specialty of Hue. A bowl of
noodles with white noodles, pieces of pig’s trotters… will make unique impression about Hue cuisine.
Whether North, South or Central, “Bun” also creates unique and specific dishes in each region. However, in
Hue, they like “bun” rather than other one because of style of “bun Hue”.
Hue style not only is the elegant, sophisticated, precise dishes but also feel the spirit of the processor.
Coming to Hue, either morning or afternoon, walking along the small streets, people can find easily “bun bo
Hue”. Someone must select the correct address with preferred flavor.
And today, we will introduce how to make Bun bo Hue.
1. Ingredients:
You need to prepare:
*For the broth:
1 kg beef/pork bones (2.2 lb)
1 kg pork trotters (pig’s front feet)
1 kg beef shank
1 kg rice vermicelli noodle
1 tbsp salt
1 tbsp sugar
1 yellow onion peeled
6 stalks lemon grass bruised
*For the Saté:
3 tbsp vegetable oil
1 tbsp minced lemongrass
1 tbsp minced shallot
1 tbsp chili powder/ chili flakes
2 tbsp fish sauce
2 tbsp sugar
4 tbsp beef broth
*Others:
2 tbsp Vietnamese fermented shrimp paste (mam ruoc)

1 kg dried round thick rice vermicelli (normally labeled as Bun Bo Hue)
400 g boiled blood cubes (Huyet) 16 oz (optional)
200 g Vietnamese shrimp patties (Cha Hue) 7 oz (optional)
200 g Vietnamese ham (Cha Lua) 7 oz (optional)
*Garnishes:
50 g spring onion (1/2 cup) chopped
50 g cilantro chopped
1 medium yellow onion paper-thin sliced
Fresh greens: mint, Vietnamese mint (rau ram), bean sprouts, shredded banana blossom or shredded lettuce/
cabbage etc.
2. Instructions
Step 1:
Place the beef/pork bones and the pork trotters in a stockpot filled with enough water to cover.
Bring to a boil over high heat and cook for 5-10 minutes until the impurities rise to the top. Dump out the
whole pot, rinse the bones well to wash off the scum. Wash the pot clean.
Step 2:
Return the bones and pork trotters to the pot and fill with 5 liters water. Also add the beef shank.


Step 3:
Smash the lemongrass with a pestle or a knife handle to release the fragrance. Tie them up and add to the
stockpot.
Also add 1 peeled yellow onion, 1 tbsp salt, 1 tbsp sugar. Bring to a boil over high heat, then lower to
medium and simmer uncovered for 1 hour.
Occasionally skim off the scum. When the beef shrank and pork trotter is cooked, remove the meat and soak
in a bowl of cold water for 5 minutes to prevent it from turning dark.
Then drain, let cool and slice thinly into bite-sized pieces. Meanwhile continue to simmer the bones for 1-2
more hours. If you cook the stock more than 2 hours, add the bruised lemongrass only at the last hour.
Step 4:
To make the Saté, heat vegetable oil in a pan, sautee minced lemongrass, garlic and shallot until fragrant and

slightly golden. Then take off the heat.
Add chili powder, fish sauce, sugar, beef broth, stir well and simmer under low heat for 5 mins until smooth.
Add half of this saté to the stockpot. Save the rest in a small bowl for serving later.
Step 5:
Cook the rice vermicelli following package instructions. Then rinse under cold water to stop the cooking
process and remove the outside starch.
Then rinse again under hot water. This helps the noodles to get dried faster (hot water evaporates quicker)
and become more fluffy (rather than stick to each other and turn lumpy).
Step 6:
Dissolve Vietnamese fermented shrimp paste (mam ruoc Hue) in 1 cup of cold water. Let it sit for 10
minutes to settle the dregs.
Fill a saucepan with 2 cups of water, add the shrimp paste liquid (discard the dregs at the bottom). Bring to
boil, then remove from the heat and let it sit for 15 mins, undisturbed, to settle the dregs again.
Then extract the clear broth on top and add to the simmering stockpot. Discard the dregs.
Adjust the flavor of the broth to your taste with salt, fish sauce and chicken/pork stock.
Step 7:
To assemble the dish, place a handful of the rice vermicelli in a serving bowl. Top with the sliced beef and
pork.
Also add boiled blood cubes (Huyet), Vietnamese shrimp patties (Cha Hue) or Vietnamese ham (Cha Lua) if
available.
Ladle the broth over the noodles and garmish with the chopped spring onion, cilantro and paper-thin sliced
onion. Serve with extra sate and the fresh vegetable platter.
The Hue is famous for fussy beauty of each dish. “bun bo” bowl seem meager but elegant with sweet broth,
white “bun”, few slices of red chilli and lemongrass. Pieces of pork mixed with beef creates delicious dish.
The flavor is felt not only by sense but also by smell. In addition, guest must enjoy “bun bo Hue” with
banana flower and white basil. Life changes and “bun bo Hue” also has some changes. Although, it has some
changes, some differences, people cannot forget special dishes in Hue.