Comments on: How to Pronounce Bun Bo Hue and Hu Tieu Nam Vang

By: Cuong

Cuong — Mon, 06 Feb 2012 05:34:53 +0000

Hi Polly: You are very welcome and I hope you can put to use some of the pronunciation. But it’s still a mystery what you had ordered, “an elongated bun filled with strips of beef and crunchy veggies.”

By: Polly

Polly — Sun, 05 Feb 2012 17:36:58 +0000

Elizabeth Street Cafe just opened in Austin, and I was delighted to visit at lunch last week. I forget what I ordered, but it was soooo good, an elongated bun filled with strips of beef and crunchy veggies. All the dishes looked wonderful, so, because I’ll go back, I hope to pronounce the names better. Your website is just the ticket, and thanks so very much.

By: Cuong

Cuong — Sun, 21 Aug 2011 16:01:22 +0000

Hi J. Chan: Thanks for your input. I wouldn’t be surprised if Southern Viet Nam was a apart of Cambodia.

By: J. Chan

J. Chan — Wed, 17 Aug 2011 05:14:03 +0000

Hu Tieu Nam Vang is a Cambodian/Chinese dish that originated in South Vietnam or Khmer Krom. If you didn’t know, Southern Vietnam use to belong to Cambodia until the French gave it to Vietnam…

By: MarkSpizer

MarkSpizer — Mon, 03 May 2010 07:52:29 +0000

great post as usual!

By: Cuong Huynh

Cuong Huynh — Thu, 29 Oct 2009 18:02:02 +0000

So which do you think you like better: mì quảng or bún mắm? I’d be interested in your take on them, from a “virgin” viewpoint with no preconceived notion about either dish. Regardless, though, I’d question their “goodness” or authenticity. Because there’s no competition, thus volume sale, restaurateurs are not necessarily pressured (or able) to keep up their quality. You know how restaurants are: many cut corners every chance they get.

By: Inthewater

Inthewater — Thu, 29 Oct 2009 03:43:20 +0000

Tried another today that was new to me. Mi quang, I think? It had wide noodles, sauteed shrimp, pork roast, some thick cut bacon, all sorts of veggies, shrimp / rice crackers on top with peanuts and a broth similar to bun bo hue. Very good stuff. Closer to a bun type dish (one of the cold noodles with sauce that goes over the top…whatever they are called, probably butchering it) but very much soup like, as well.

By: Cuong Huynh

Cuong Huynh — Wed, 21 Oct 2009 06:03:07 +0000

That’s right. That server knew exactly why you shouldn’t order that dish, and go slow instead. I’ve seen various pastes mentioned in bun mam recipes (including various fish and shrimp paste) including what you described as served with bun bo Hue, which is called mắm ruốc (shrimp.) Anyway, the whole thing is too fishy for me;)

By: Inthewater

Inthewater — Tue, 20 Oct 2009 18:48:00 +0000

http://www.noodlepie.com/blog/bun_mam/index.html

Sounds like he thought it had a strong odor, as well, but that the tastiness was worth it. It could also be much different in Saigon than in Des Moines, Iowa.

I’ll let you know if I decide to brave a bowl.

By: Inthewater

Inthewater — Tue, 20 Oct 2009 18:44:10 +0000

Ahh, well the server tried to explain to me that it had a strong smell. maybe that was what they were getting at. I opted for regular pho, and figured I’d do some research. Probably worth a try sometime, as I am not easily offended.

Also, is the paste similar to the fermented shrimp paste that comes with either bun bo hue or bun rieu? (Can’t remember which it came with, but it was a very strongly flavored little dallop of stuff)

Anyway, if I giveit a go, I will let you know what my thoughts are. Thanks again for the insight into this interesting food culture.