Pho and Bun Bo Hue: Two Vietnamese Noodle Soups

Pho and Bun Bo Hue are two of Vietnam’s most beloved noodle soups, each with its own distinct character. Pho is the classic Northern Vietnamese beef noodle soup with a clear, aromatic broth and delicate rice noodles. Bun Bo Hue, from the central city of Hue, is a richer, spicier soup with a deep, beefy flavor and thicker round noodles. This article provides a complete recipe for both, so you can enjoy the soothing warmth of pho or the bold, fiery kick of bun bo hue right in your own kitchen.

Ingredients

For the Pho Broth

2 lbs (900 g) beef bones (knuckle or oxtail), cut into 2-inch pieces
1 lb (450 g) beef chuck or brisket, sliced thin
1 large onion, halved
1 (3-inch) piece fresh ginger, halved lengthwise
5 star anise
1 cinnamon stick
1 tsp black peppercorns
1 tbsp coriander seeds
1 tsp fennel seeds
2 tbsp fish sauce
1 tbsp sugar
Salt to taste

For the Bun Bo Hue Broth

2 lbs (900 g) beef shank or brisket, cut into 2-inch pieces
1 lb (450 g) pork hocks, cut into 2-inch pieces
1 lb (450 g) pork bones (for extra richness)
2 stalks lemongrass, bruised and cut into 3-inch lengths
1 tbsp annatto seeds (or 1 tsp paprika)
2 tbsp shrimp paste (or 1 tbsp fish sauce)
1 tbsp chili flakes (or to taste)
2 tbsp fish sauce
1 tbsp sugar
Salt to taste

For the Noodles and Toppings

1 lb (450 g) flat rice noodles (for pho)
1 lb (450 g) thick round rice noodles (for bun bo hue)
1 cup (240 ml) bean sprouts
1 cup (240 ml) fresh herbs (Thai basil, cilantro, mint)
2 limes, cut into wedges
2 jalapeÃ±os, sliced (for pho)
1 cup (240 ml) sliced banana blossom (optional, for bun bo hue)
1/2 cup (120 ml) chopped green onions
1/2 cup (120 ml) sliced red cabbage (for bun bo hue)

Instructions

For Pho

Char the aromatics: Place the onion and ginger halves on a baking sheet and broil for 5-7 minutes until charred. Alternatively, hold them directly over a gas flame with tongs for 2-3 minutes per side. Set aside.
Blanch the bones: Place the beef bones in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes, then drain and rinse the bones thoroughly with cold water. This removes impurities and ensures a clear broth.
Simmer the broth: Return the bones to the pot, add 4 quarts (3.8 L) of water, the charred onion and ginger, and bring to a boil. Reduce heat to low and simmer, skimming off any foam that rises to the surface, for 3 hours.
Add spices: In a dry skillet over medium heat, toast the star anise, cinnamon, peppercorns, coriander seeds, and fennel seeds for 1-2 minutes until fragrant. Add them to the broth along with the fish sauce and sugar. Continue to simmer for another 30 minutes.
Cook the beef: Add the sliced beef chuck or brisket to the broth and simmer for 15-20 minutes, until just cooked through. Remove the beef with a slotted spoon and set aside. Season the broth with salt to taste.
Cook the noodles: Cook the flat rice noodles according to package instructions, usually 3-5 minutes in boiling water. Drain and rinse with cold water to stop cooking.
Assemble: Divide the noodles among 6 bowls. Top with the cooked beef, then ladle the hot broth over. Serve with bean sprouts, herbs, lime wedges, and jalapeÃ±os on the side.

For Bun Bo Hue

Blanch the meats: Place the beef shank, pork hocks, and pork bones in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes, then drain and rinse.
Simmer the broth: Return the meats to the pot, add 4 quarts (3.8 L) of water and the lemongrass. Bring to a boil, then reduce to a simmer. Skim off any foam, and cook for 3 hours, or until the meats are tender.
Add the flavorings: In a small bowl, mix the annatto seeds with 2 tablespoons of hot water and let steep for 10 minutes. Strain the liquid into the broth. Add the shrimp paste, chili flakes, fish sauce, and sugar. Stir well and simmer for another 30 minutes.
Finish the broth: Season with salt to taste. The broth should be slightly spicy and savory. Adjust chili flakes if you prefer more heat.
Cook the noodles: Cook the thick round rice noodles according to package instructions, usually 5-7 minutes. Drain.
Assemble: Place the noodles in bowls. Slice the beef shank and pork hocks, and arrange over the noodles. Ladle the hot broth over. Garnish with banana blossom, red cabbage, green onions, and fresh herbs. Serve with lime wedges.

Tips

Substitutions: If you can’t find annatto seeds, use 1 teaspoon of paprika for color. Shrimp paste is key to bun bo hue’s flavor; if you omit it, add an extra tablespoon of fish sauce, but the taste will be less complex.
Storage: Both soups are best eaten fresh, but you can store the broth separately from the noodles and toppings for up to 4 days in the refrigerator.
Common mistake: Don’t skip blanching the bones and meats. It removes the scum and ensures a clear, clean-tasting broth.
Make ahead: You can make the broths a day ahead and refrigerate them. The fat will solidify on top, making it easy to remove for a lighter soup.

Serving Suggestions

Serve both soups with a side of fresh herbs, lime wedges, and sliced chilies. For pho, hoisin sauce and Sriracha are common additions. For bun bo hue, a drizzle of chili oil and a side of pickled onions or pickled mustard greens add a nice contrast. A simple Vietnamese salad with cucumber and carrots makes a refreshing side.

Variations

Chicken Pho: Use chicken bones and breast instead of beef. Simmer for 2 hours, and add the chicken breast in the last 20 minutes. Omit the beef-specific spices like star anise and use more ginger and onion.

Vegetarian Bun Bo Hue: Replace the meats with extra-firm tofu, sliced mushrooms, and vegetable broth. Add a tablespoon of miso paste to mimic the umami of shrimp paste, and use soy sauce instead of fish sauce.

Spicy level: Adjust the chili flakes in bun bo hue to your preference. For a milder version, use just 1/2 teaspoon. For extra heat, add fresh Thai chilies when serving.

Storage and Reheating

Store the broth and meat in an airtight container in the refrigerator for up to 4 days. Noodles should be stored separately in a zip-top bag. Reheat the broth in a pot over medium heat until boiling, then add the noodles and meat to warm through. The broth can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. Always reheat leftovers to a safe minimum internal temperature of 165Â°F (74Â°C) for poultry, or 145Â°F (63Â°C) for beef, pork, or lamb, as per USDA FSIS guidelines.

Frequently Asked Questions

Can I use a slow cooker for the broth? Yes, you can. After blanching the bones and meats, transfer them to a slow cooker with the aromatics and spices. Cook on low for 8-10 hours, then strain and season.

What is the difference between pho and bun bo hue? Pho has a clear, subtle broth with flat noodles, while bun bo hue is spicy, reddish, and uses thicker, rounder noodles. The spices also differ: pho uses star anise and cinnamon, while bun bo hue uses lemongrass and annatto.

Can I make the broth less fatty? Yes, after refrigerating the broth, skim off the solidified fat with a spoon. This is easiest if you make the broth a day ahead.

What can I use instead of shrimp paste? If you can’t find shrimp paste, you can use an extra tablespoon of fish sauce, but the flavor will be less pungent and complex. Alternatively, a small amount of miso paste can add umami, though it’s not traditional.

How do I keep the noodles from getting mushy? Cook the noodles just until al dente, then rinse with cold water to stop the cooking. When serving, don’t let the noodles sit in the hot broth for too long before eating.

Can I use pre-cooked beef for pho? Yes, you can use leftover roast beef or steak, sliced thin, and add it to the bowl just before serving. The broth should be hot enough to warm it through.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).