Pho and Bun Bo Hue: Two Vietnamese Noodle Soups

Pho and bun bo Hue are Vietnamese noodle soups built around aromatic broth, rice noodles, meat, and fresh herbs. This recipe makes a fragrant beef pho, then explains how to adapt its broth toward bun bo Hue, the bolder central Vietnamese soup traditionally seasoned with lemongrass and chili; regional and family versions vary.

Ingredients

4 lb (1.8 kg) beef bones, preferably a mix of marrow and knuckle bones
1½ lb (680 g) beef brisket
1 large yellow onion, halved (about 10 oz/280 g)
4-inch (10 cm) piece fresh ginger, split lengthwise (about 3 oz/85 g)
5 whole star anise
1 cinnamon stick, about 3 inches (7.5 cm)
4 whole cloves
1 teaspoon (2 g) coriander seeds
1 teaspoon (5 g) fine salt, plus more to taste
1 tablespoon (15 ml) fish sauce, plus more to taste
1 tablespoon (12 g) rock sugar or granulated sugar
14 cups (3.3 L) water, plus more for blanching
1½ lb (680 g) dried flat rice noodles, medium width
1 lb (450 g) beef sirloin, very thinly sliced while partly frozen
4 scallions, thinly sliced (about 2 oz/55 g)
1 medium yellow onion, thinly sliced (about 7 oz/200 g)
2 cups (60 g) fresh Thai basil leaves
2 cups (90 g) mung bean sprouts
1 bunch cilantro, leaves and tender stems (about 30 g)
2 limes, cut into wedges (about 120 g)
1–2 fresh red chilies, thinly sliced (about 10–20 g), optional
Hoisin sauce and chili sauce, for serving (optional)

Instructions

Put the bones in a large stockpot and cover with cold water. Bring to a boil over high heat and boil for 10 minutes. Drain, rinse the bones, and wash the pot to remove the gray foam; this blanching step helps keep the broth clear.
Meanwhile, char the onion halves and ginger over a gas flame, under a broiler, or in a dry skillet, turning until deeply browned in spots, about 8–12 minutes. Let them cool enough to handle, then scrape off any blackened, loose skin.
Return the rinsed bones to the pot with 14 cups (3.3 L) fresh water. Bring just to a boil, then lower the heat until the surface barely simmers. Skim any foam. Add the brisket, onion, ginger, salt, fish sauce, and sugar. Simmer uncovered for 2 hours, skimming occasionally; keep the broth at a gentle simmer rather than a rolling boil.
Toast the star anise, cinnamon, cloves, and coriander seeds in a dry skillet over medium heat for 1–2 minutes, until fragrant. Put them in a spice bag or tie them in cheesecloth. Add the spices to the broth and simmer for 1 hour more.
Check the brisket with a food thermometer: the USDA FSIS safe minimum for a whole cut of beef is 145°F (63°C) followed by a 3-minute rest. For tender soup meat, continue simmering until the brisket is fork-tender, usually about 2½–3 hours total; lift it out when tender, cool briefly, and slice thinly across the grain. Strain the broth through a fine-mesh strainer, skim excess fat, and season with more fish sauce or salt. Keep hot while preparing the noodles. The broth takes about 3 hours total; the remaining simmer time is included in this schedule.
Soak or cook the rice noodles following the package directions, usually about 20–30 minutes for dried noodles. Drain and rinse briefly with cool water to stop cooking. Divide among six large bowls.
Arrange brisket and raw, thinly sliced sirloin over the noodles. Bring the strained broth to a full simmer, then ladle it carefully over the beef. The hot broth cooks the thin sirloin; for the USDA FSIS whole-cut beef safe minimum, verify that beef reaches 145°F (63°C) and rests for 3 minutes. If the slices do not reach that temperature in the bowl, return them to simmering broth until they do.
Top bowls with scallions, sliced onion, basil, bean sprouts, and cilantro. Serve at once with lime wedges, chilies, and optional sauces.

Tips

For clearer broth, blanch and rinse the bones, then maintain a bare simmer. A hard boil emulsifies fat and can make the soup cloudy.
Use fish sauce for savory depth. If unavailable, use a little extra salt; the broth will lose some of its characteristic fermented complexity.
Star anise and other whole spices are preferable to ground spices, which cloud the broth. A spice bag makes them easy to remove.
For a bun bo Hue direction, add 2 bruised lemongrass stalks (about 100 g) and 1–2 tablespoons (15–30 ml) chili oil or chili paste during the final hour of broth simmering. Traditional bun bo Hue often uses fermented shrimp paste and pork, so this is a practical pho-based adaptation, not a complete traditional version.

Serving Suggestions

Set the herbs, sprouts, lime, and chilies on a platter so everyone can season a bowl to taste. Serve hoisin and chili sauce at the table rather than stirring them into the stockpot; that keeps the broth balanced for everyone. For a more substantial spread, offer a simple cucumber salad or fresh spring rolls alongside.

Variations

For a closer bun bo Hue-inspired bowl, simmer bruised lemongrass in the broth and add chili oil to taste. If you can find fermented shrimp paste, stir in 1–2 teaspoons (5–10 g) after first dissolving it in a little hot broth, then taste; it is pungent and salty, so add gradually. Bun bo Hue commonly features thicker round rice noodles and may include pork or pork hock. Cook any pork to 145°F (63°C) with a 3-minute rest if serving whole cuts, or 160°F (71°C) for ground pork. For a lighter pho, omit the sirloin and serve with sliced brisket only.

Storage and Reheating

Refrigerate broth and cooked brisket within 2 hours, preferably in separate shallow containers. They keep for 3–4 days refrigerated at 40°F (4°C) or below. Store cooked noodles separately and use within 2 days for best texture; keep fresh herbs and sprouts separate. Freeze broth and brisket for up to 3 months for best quality, thawing in the refrigerator. Reheat broth and meat until they reach 165°F (74°C), checking with a food thermometer; bring broth to a simmer before assembling bowls. Reheat only the portions you plan to eat, and do not leave soup at room temperature for more than 2 hours.

Frequently Asked Questions

What is the difference between pho and bun bo Hue?
Pho is commonly associated with a clear, gently spiced broth and flat rice noodles. Bun bo Hue is a central Vietnamese soup typically distinguished by lemongrass, chili, rounder noodles, and often a more robust broth with beef and pork. Recipes vary by cook and region.

Can I make the broth ahead?
Yes. Make and strain it up to 3–4 days ahead, cool it promptly, and refrigerate it separately from the noodles and toppings. The fat will firm on top when chilled and can be lifted off before reheating.

Why is my pho broth cloudy?
A vigorous boil, unblanched bones, or insufficient skimming can cloud broth. Blanch and rinse the bones first, then simmer gently and strain without pressing the solids.

Do I need to use raw sirloin?
No. It is optional; omit it and serve the cooked brisket alone, or use cooked, thinly sliced beef. If using raw slices, ladle genuinely simmering broth over them and check that they reach 145°F (63°C) with a food thermometer, followed by a 3-minute rest.

Can I use fresh rice noodles?
Yes. Fresh noodles need much less cooking than dried ones. Follow the package directions, rinse briefly if they are sticky, and divide them into bowls just before serving so they do not soften in the hot broth.

Can I make this without beef bones?
You can use prepared beef stock, but it will have less body and a different flavor. Use about 14 cups (3.3 L) stock, simmer it with the charred aromatics and spices for 60–75 minutes, then season to taste; cook the brisket separately until tender.

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).