Paradise cave and back in Hue

Other than Vietnamese foods, the main event of this trip is the Paradise Cave. The nearby Phong Nha cave has been know well for decades as a UNESCO World Heritage site. On the other hand, the Paradise Cave was discovered in 2005 and is still relatively new to tourists. However, the view inside was amazing! I felt like I was in some kind of sci-fi movie. Very surrealistic.

Because I wasn't convinced with the Bun Bo Hue that I had yesterday, my mission for dinner is to find a good Bun Bo Hue. After I came back from the Paradise Cave, I asked the hotel clerk where to go. I did emphasize what I'm looking for, real Bun Bo Hue that locals would go for. He suggested a street vendor, but wasn't sure whether or not the stall has a name. When I got to the area that the hotel clerk mentioned, I found the vendor that looked very local. The hygiene seemed questionable but I really wanted to have "real" Bun Bo Hue. Still no blood curd. But all the customers were locals and the soup was spicy. The broth was very flavorful. Probably this particular vendor doesn't serve blood curd? Or skips it for tourists? Anyway, I did enjoy this Bun Bo Hue.

Also, this vendor served another noodle dish called Bun Cha Ca. Bun Cha Ca is a regional soup noodle dish from Da nang. It's supposed to be served with fish cake but this preparation seemed to use fish ball with what was most likely crab. The major flavor is lemongrass as well, but it's more predominant than in Bun Bo Hue. This is not as spicy as Bun Bo Hue.

In general, the food portions in Vietnam are much smaller. When I go to Vietnamese restaurants in the U.S. for Pho, for example, there are regular and large sizes. Normally the regular portion in the U.S. is just right for me, so that gives you an idea of how small the portions are. In any case, I was ready to try more food.

On the way to the hotel, I found the sign for Be Hien"Banh Canh." Banh canh is a type of noodles made with rice flour and tapioca flour. The tapioca flour creates a chewier texture and resembles an Udon noodle. This particular Banh Canh is served with crab/fish balls and blood curd. Yes, blood curd! I really don't care for this because of the lack of flavor. But I would never ask them to skip it because I don't want to give them an impression that I'm not ready for "authentic" food. I forced myself to eat it, though. The broth is made with pork and quite flavorful.

I'm flying back to Ho Chi Minh City tomorrow. I'm looking forward to seeing any culinary differences between Central and Southern Vietnam.