BUN BO NAM BO

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Fabien from France & Trang from Hanoi led a very different life just a year ago. They were running a Vietnamese restaurant nearly 12,000 kilometers away from Saigon, in Morocco.

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“Morocteo is a lvà of nature… one of the reasons that made us move sầu there. Fabien was a businessperson in France và his experience really helped us succeed,” Trang told parkdiamondhotel.vn. She spent 15 years in Paris, where she studied khổng lồ become an architect.

She recalled spending two & a half years in Morocco"s vibrant port đô thị of Tangier. But it was far from a bed of roses: the relatively slower pace of life in Tangier also meant that it was challenging to lớn find full-time staff in their restaurant.

“We had to vì almost everything ourselves. Going to the market to lớn buy ingredients, opening the restaurant, cooking. It was fun, but also very tiring,” Trang recalled.Earlier this year, the couple decided to move to Saigon lớn sell a Hanoian gourmet specialty that remains relatively unknown to lớn parkdiamondhotel.vns: bún trườn Nam Bộ.

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“We take beef & fry it with lemongrass & garlic. Serve with rice noodles, a little nước mắm sauce, raw papaya… it"s very good! Tasty. Just like Vietnamese food, always,” Fabien exclaimed.“But when you talk lớn them , local people here, they don’t know it,” he lamented.

Over the years, bún trườn Nam Bộ has become a must-eat in Hanoi’s Old Quarter. The dish translates into English as "southern-style beef rice noodles." Rumor has it that the bún giết thịt bò xào of the south was exported lớn Hanoi during the French colonial period. It may seem oddly similar & relatable, but the Hanoian preference for high-heat stir-fries and thinly sliced raw papaya, just like the ones found in bún chả, has transformed a southern classic inkhổng lồ a unique northern variant. Bún Bò Nam Sở Bách Phương thơm, on Hang Dieu Street in Hanoi may not be a Michelin star venue, but it draws hundreds of eager foodies on a daily basis.

“As a child, I would often ‘torture’ my mother lớn recreate the specialty at trang chủ. While studying in France, I was pleasantly surprised to lớn discover that the dish was actually popular at many Vietnamese restaurants . They Điện thoại tư vấn it ‘trườn bún’,” Trang explained.

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She went on: “We were thinking of moving back to lớn Hanoi. I wanted to experience a new thành phố. Then I realized Saigon was the perfect choice. It’s still Vietphái mạnh but, wow, completely different from my hometown. so much energy here.”

The restaurant’s name is an ode lớn home-cooked family traditions, bà bà (grandmother),a gentle reminder of how granny’s recipes transckết thúc multiple generations.

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Fabien và Trang’s bún bò phái mạnh bộ is authentic, addictive sầu và wholesome; the permeating smell begs you to lớn dig in immediately. Generous servings of freshly fried shallots & toasted peanuts elevate the experience. The right amount of sauce is also vital; the beef và rice noodles are mixed in khổng lồ achieve a consistency which is neither dry nor too wet.

“After months of searching, we finally found the right type of peanuts. Just lượt thích the ones we use in Hanoi,” Trang said.

One of the nation’s biggest culinary mysteries is how many northern Vietnamese insist on using northern varieties of peanuts; the taste is said to lớn be distinct. The Vietnamese language also retains at least two distinct regional words for peanuts; lạc in the north và đậu phộng in the south.

Beyond beef noodles, Bun Bo Ba Ba also offers northern-style deep fried spring rolls, or nem rán, made with special Hanoian rice paper, which is rare in Saigon. A tofu rice noodle alternative is also available for vegetarian diners. Bia hoi-style glasses and adorable blue-and-red plastic stools coupled with Fabien và Trang’s devotion khổng lồ cleanliness helped me swiftly fall in love with both their place & passion.

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