Originating from the ancient capital of Hue, this dish has gradually been brought by generations to many regions in the country and internationally, creating the brands of a land famous for Vietnamese culture and cuisine .
The folk knowledge of Bun Bo Hue has just been recognized by the Ministry of Culture, Sports and Tourism as a National Intangible Cultural Heritage, a source of pride for the country considered the “Culinary Capital” of Vietnam. Over the past centuries, this dish has been deeply ingrained in the memories of Hue people in particular and has conquered many domestic and international tourists.
A bowl of Hue beef noodle soup has all the elements of aroma, taste, color, shape, and atmosphere. The broth is simmered from beef and pork bones and seasoned with spices, but indispensable are dried shrimp, lemongrass, onions, etc., creating a sweet taste and characteristic aroma. No one knows exactly when this dish appeared, some say that at first, when there was no noodle business, on every occasion of a ceremony in the villages and communes of Hue, the ancients used beef to cook into a porridge and ate it with sticky rice.
Later, when vermicelli was available, people replaced sticky rice to make it easier to eat and the beef noodle dish gradually took shape. Over time, Hue beef noodle dish was also prepared in a more diverse way, the ingredients were no longer just beef but also pork leg, crab cake, meat cake... served with raw vegetables.
According to Mr. Phan Thanh Hai, Director of the Department of Culture, Sports and Tourism of Hue City, Bun Bo Hue is not only a famous dish nationally and internationally but also the crystallization of hundreds of years of folk knowledge passed down through many generations; deeply reflecting the soul, lifestyle and culinary culture of Hue people.
This dish is associated with religious life, community activities and traditional craft villages such as the nearly 400-year-old Van Cu vermicelli village (Kim Tra ward), the O Sa vermicelli and cake village (Dan Dien commune)... The folk knowledge of Hue beef vermicelli is recognized as a national intangible cultural heritage, a worthy recognition of the historical, cultural, artistic and economic value of this typical dish imbued with the identity of the ancient capital.
In 2014, Bun Bo Hue was introduced by world-famous culinary expert Anthony Boudain on American television channel CNN as "the most wonderful soup I have ever tasted".
In 2016, Bun Bo Hue was listed by the Asian Record Organization as one of the Top 100 dishes of Asian value. In 2023, Taste Atlas, an international culinary website, ranked Hue 28th out of 100 cities with the best food in the world, in which Bun Bo Hue was considered "a must-try Hue dish when coming here"...
Nowadays, Bun Bo Hue is not only popular in Vietnam but also appears in restaurants in many countries such as the US, France, Canada, Australia, etc. People from Hue not only do food business but also "carry" the culinary culture to other countries.
In recent times, Bun Bo Hue has become a "brand" and contributed to the journey of positioning "Hue - Culinary Capital" that Hue City People's Committee is building. In 2016, the Department of Intellectual Property (Ministry of Science and Technology) granted a certificate of trademark registration "Bun Bo Hue" (with
logo) to the People's Committee of Thua Thien Hue province, now Hue city. After that, the locality assigned the tourism industry to manage and develop. Bun Cam restaurant at 45 Le Loi is the first business establishment to register to use the above-mentioned "Bun Bo Hue" trademark logo.
Speaking with Van Hoa, Mr. Bui Hoang Minh, Deputy Director of the Department of Science and Technology of Hue city, said that up to now, there are five individuals and organizations in the area using the "Bun Bo Hue" brand logo, including Bun Cam restaurant, Bun Thuy restaurant, restaurants of Century, Huong Giang, Park View hotels.
Source: https://baovanhoa.vn/du-lich/bun-bo-hue-dinh-vi-van-hoa-am-thuc-co-do-152705.html
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