Bun bo hue's Story:
A Vietnamese noodle soup made using beef bones as the primary protein. It originated from Hue in Central Vietnam, and is predominantly flavored with lemon grass and chili. It is usually served with thick rice vermicelli, topped with sliced beef shank, sliced or whole pork hock, Vietnamese sausage, pork blood (optional), and oxtail if you're lucky. When served, it is common to add bean sprouts, lime, cilantro, green onion, and finely sliced banana blossom (usually substituted with cabbage). Shrimp paste is often added, however, it is usually quite subtle, compared to other crab/shrimp based soups.
Calgary Trail Noodle House:
Normally I will refuse to go to Calgary Trail Noodle House, simply because it seriously lacks consistency. Based on my experiences, when the good chef is present, food is amazing, however, when the food is cooked by anybody else, it's pretty disappointing.
I dropped by the other day since I was craving Vietnamese food and happened to be in the area.
SURPRISE!! I ordered the Bun bo hue, and it was one of the BEST Bun bo hue broths I've ever had in Edmonton! Now I don't know how it tastes on a bad day, but I considered myself lucky and happily nomnomed all the way to the bottom of the bowl. ^____^V
|The chili oil on the surface of the soup had chopped lemon grass in it!|
|Beef shank on the left, Vietnamese sausage slices on the right|
If I can somehow figure out who the good chef at this joint is and when he or she is working, I'll definitely be back!