Bun Bo Hue Orlando: A Fragrant, Spicy Noodle Soup

Bún bò Huế is a spicy Vietnamese noodle soup from central Vietnam, made with beef, pork, lemongrass, chile, and thick rice noodles. This home-style version uses ingredients available at many Orlando Asian markets, with practical substitutes for harder-to-find items and a rich broth that you can adjust to your preferred heat.

Ingredients

2 lb (900 g) beef shank, cut into large pieces
1 lb (450 g) pork hocks, cut into pieces by a butcher
12 cups (2.8 L) water, plus more as needed
1 medium yellow onion (about 8 oz / 225 g), peeled and halved
3 stalks lemongrass, trimmed and bruised; use 2 tablespoons (30 g) lemongrass paste if fresh is unavailable
1 piece ginger, 3 in (7.5 cm; about 60 g), sliced
2 tablespoons (30 ml) fish sauce, plus more to taste
1 tablespoon (15 g) granulated sugar
1 teaspoon (6 g) fine salt, plus more to taste
2 tablespoons (30 ml) neutral oil
2 tablespoons (30 g) minced shallot
1 tablespoon (15 g) minced garlic
1 to 2 tablespoons (15–30 g) chili oil or Vietnamese chili paste, to taste
1 tablespoon (15 g) fermented shrimp paste (mắm ruốc), dissolved in 2 tablespoons (30 ml) warm water; optional, but traditional and savory
1 lb (450 g) dried thick round rice noodles, labeled bún bò Huế noodles if available
1 lb (450 g) beef brisket or beef chuck, cut into 2-inch (5 cm) chunks
2 cups (80 g) thinly sliced red cabbage or banana blossom, for serving
2 cups (60 g) bean sprouts, for serving
1 cup (25 g) Thai basil leaves, for serving
2 limes (about 120 g), cut into wedges
4 scallions (about 60 g), thinly sliced
1 small bunch cilantro (about 30 g), roughly chopped
Optional: 1 lb (450 g) cooked Vietnamese pork-and-beef sausage, sliced for serving

Instructions

Rinse the beef shank, pork hocks, and brisket under cold water and put them in a large stockpot. Cover with water, bring to a boil, and boil for 5 minutes. Drain and rinse the meat and pot to clear away the scum; this quick blanching helps keep the broth cleaner.
Return the meat to the pot with 12 cups (2.8 L) fresh water, onion, lemongrass, and ginger. Bring just to a boil, then lower the heat until the broth barely simmers. Skim off foam during the first 20 minutes. Cover partially and simmer for about 2 hours, turning the pieces once or twice. Add hot water if needed to keep the meat mostly submerged.
Check the meat with a food thermometer. USDA FSIS safe minimum temperatures are 145°F (63°C) with a 3-minute rest for whole cuts of beef and pork; for tender soup meat, continue simmering beyond that point until the shank and hocks are fork-tender, usually 2 to 2½ hours total. Remove tender pieces to a plate as they finish; keep the broth simmering. Let the meat cool enough to handle, then slice or pull it into serving pieces. Discard bones and tough lemongrass fibers.
Strain the broth into a clean pot, discarding the onion, ginger, and lemongrass. Stir in fish sauce, sugar, and salt. Add the dissolved shrimp paste if using; for a milder broth, start with half and add more after tasting. Simmer gently while you make the chile seasoning.
Heat the oil in a small skillet over medium-low heat. Add shallot and cook for 2 minutes, stirring, until softened. Add garlic and chili oil or paste and cook for 30 seconds. Stir this mixture into the broth. Taste and adjust with fish sauce, salt, or more chile. Keep the broth at a gentle simmer for 10 minutes so the seasonings blend.
Cook the dried noodles according to the package directions, usually 8 to 12 minutes, until tender but still springy. Drain and rinse briefly under warm water to remove excess starch. Divide among six large bowls.
Return the sliced beef and pork to the broth for 2 to 3 minutes, just until hot. Ladle the broth and meat over the noodles. Add optional cooked sausage, then top with cabbage or banana blossom, bean sprouts, basil, scallions, and cilantro. Serve with lime wedges and extra chili on the side.

Tips

For a clear, full-flavored broth, keep it at a quiet simmer rather than a rolling boil, and skim the surface early in cooking.
Fresh lemongrass gives the most fragrant result. Lemongrass paste works in a pinch; add it in the broth step and strain carefully. If shrimp paste is unavailable, omit it rather than substituting an unrelated sauce; the soup will be less funky and complex, so season with a little extra fish sauce.
Chili oils vary greatly in heat. Begin with 1 tablespoon, taste the broth, and add more gradually. You can also serve chili separately so diners can choose their own heat level.
Keep noodles separate from leftover broth. They absorb liquid and soften if stored together, so assemble each bowl only when ready to eat.

Serving Suggestions

Serve the soup piping hot in deep bowls, with a plate of fresh herbs, bean sprouts, and lime wedges for diners to add as they eat. Thinly sliced banana blossom is a classic crunchy garnish, but red cabbage is an easy-to-find substitute in Orlando and adds a similar crisp texture. A small dish of extra chili oil and fish sauce lets everyone fine-tune their bowl. Because the soup is substantial, it usually needs no side dish; a light cucumber salad can work if you want something alongside it.

Variations

For a less spicy version, leave the chili oil out of the broth and put it on the table. You can use beef chuck in place of shank, though the broth will have less gelatinous richness; add a marrow or soup bone if available. Pork hocks can be replaced with additional beef shank or chuck, changing the broth’s pork-forward character. If thick round bún bò Huế noodles are unavailable, use medium-thick rice vermicelli or another sturdy rice noodle, following its package directions. Avoid delicate thin vermicelli, which can turn soft quickly in hot broth.

Storage and Reheating

Refrigerate broth and meat within 2 hours of cooking, in shallow covered containers, and use within 3 to 4 days. Store cooked noodles separately and use within 3 to 4 days as well. Freeze broth and meat for up to 3 months for best quality; thaw overnight in the refrigerator. Reheat broth and meat on the stove until steaming throughout and at least 165°F (74°C), checking with a food thermometer. Reheat noodles briefly in boiling water, then portion into bowls before adding the hot broth. Do not leave the soup at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Is bún bò Huế always very spicy?
No. Its characteristic chile aroma can be prominent, but the heat varies by cook and region. Add chili gradually or serve it on the side to make a gentler bowl.

What is the difference between bún bò Huế and pho?
Bún bò Huế is typically a spicy, lemongrass-scented beef and pork broth served with thicker round rice noodles. Pho is usually milder and more aromatic with spices such as star anise and cinnamon, and it commonly uses flat rice noodles.

Can I make the broth ahead?
Yes. Cook and strain it a day ahead, cool it promptly, and refrigerate it with the meat. Remove any hardened fat if desired, then reheat the broth to 165°F (74°C) before serving.

Do I need shrimp paste?
No, but it adds a distinctive fermented, savory depth. Dissolve it before adding so it blends evenly. If you cannot find it, leave it out and adjust the fish sauce and salt to taste.

Can I use fresh rice noodles?
Yes. Fresh noodles need much less cooking than dried ones. Follow the package directions or briefly blanch until hot and tender, then drain well before filling the bowls.

Why did my noodles get mushy?
They may have been boiled too long or left sitting in broth. Cook them just until springy, drain them, and keep them separate from the broth until serving.

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

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