Bulletin Food and Cake

Posts Tagged ‘Traditional Food’

At the Ben Thanh Market in Saigon, you can find Bun Bo Hue. What kind of food which is served there?

Hue is the name of a region in the central part of Vietnam. Bun Bo is beef mihun. So, Bun Bo Hue means beef mihun from the Hue region. In the shop there is an explanation that this gravy beef mihun follow Dong Son in the culinary traditions of the past. Though in general use the meat of cows, this food is often mixed with kikil or meat from the pig knee.

The mihun is rather wide, flat, and made from rice – like kuetiauw. The sauce is quite spicy – though can be specially ordered if do not like spicy – with a kick from the sour taste of lime and lemongrass which is strong enough, and herbaceous taste complicated. In this shop, was once the sauce is wearing some kind of frustration. On the table is also available to add piquancy ly sauce and the sauce is too salty.

Boiled beef with herbs, and sliced thinly. Meat can be individually selected enhancements. There kikil pigs, there is also oxtail. If you miss oxtail soup, Bun Bo Hue shop is a place to relieve homesickness. Sometimes there is also a shop that provides the blood of the cow / pig steamed, diced, and fried.

Similar to the Vietnamese noodle typical, bun bo also served with sliced chili and coriander leaves, In general, the soup bun bo is more tasty and more seasoned when compared to the pho broth.

In these stalls I also had the chance to taste some typical side dishes of Hue. The first is Bánh nam. It looks like a thin Pepes wide, made of rice flour with chopped shrimp. In terms of texture and flavor, shrimp-like Cong fan who often present at the dim sum dishes.

Anything else Bánh bot loc, it looks like Bánh nam, but the contents of starch with minced pork. Another dish you can taste is chao tom, which is wrapped shrimp skewers. Seasoned minced shrimp wrapped around on a piece of sugarcane. Chao tom served as an appetizer.

Is the amount of pancreas or thymus gland in your diet not sufficient? Do you want to beef it up? Well, there is one dish which you can gorge upon and not even feel guilty because you would be getting that dose of thymus and pancreas in your diet! I think by now you might have what I am alluding to! Yes, I am making a reference to none other than the delicious sweetbreads! These are not to be confused with sweet meat and sweetbread, to be specific, is pancreas and thymus of a calf, lamb or a piglet (under 1 year old). These are also categorized or classified as offal’s in culinary jargon and set up. In case this has not satisfied your hunger to know more about sweetbreads, what are they and the likes, the text to come is for you!

Sweetbreads – What are they
The name sweetbread is entirely different from what it actually is and the etymology of the word might be a possible explanation of the name. The word has supposedly originated from old English and since the taste of thymus is rich and sweet, it might be called sweet. The bread must have come from the old English word ‘braed’, referring to flesh. Moving on, though, sweetbreads are also known by the name ‘ris’. The thymus is referred to as throat sweetbread and the pancreas is known as heart or stomach sweetbread, most often than not these are derived from a calf and lamb. The heart sweetbread is spherical in shape and throat sweetbread surrounds them, which are cylindrical in shape. Beef sweetbreads are also eaten, but less as compared to calf and lambs.

How to Cook Sweetbreads
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