Bun Bo Hue Noodles: A Spicy Vietnamese Beef Soup

Bún bò Huế is a spicy noodle soup from Huế, central Vietnam, traditionally built around beef, pork, lemongrass, chile, and thick rice noodles. This home-style version uses beef shank and pork hock for a savory, gelatin-rich broth, with a shortcut option for chile paste and clear timing for preparing the garnishes.

Ingredients

1½ lb (680 g) beef shank, cut into large pieces
1½ lb (680 g) pork hock, cut into 2- to 3-inch (5- to 7.5-cm) pieces
12 cups (2.8 L) water, plus more as needed
2 stalks lemongrass (about 6 oz/170 g), bruised and cut into 4-inch (10-cm) lengths
1 medium yellow onion (about 8 oz/225 g), peeled and halved
1 tablespoon (15 g) fine salt, plus more to taste
2 tablespoons (30 ml) fish sauce, plus more to taste
1 tablespoon (12 g) granulated sugar
2 tablespoons (30 ml) neutral oil
2 tablespoons (30 g) minced lemongrass, from about 2 tender stalks
2 tablespoons (30 g) minced shallot
1 tablespoon (15 g) minced garlic
2 tablespoons (30 g) fermented shrimp paste, such as mắm ruốc, mixed with ¼ cup (60 ml) warm water and strained; or use 1 tablespoon (15 g) shrimp paste for a milder flavor
1½ tablespoons (22 ml) annatto oil or neutral oil, plus 1 teaspoon (5 ml) chili flakes; alternatively use 1½ tablespoons (22 g) chili oil or chili paste
1½ lb (680 g) dried round rice noodles, labeled bún bò Huế if available
2 cups (100 g) shredded red or green cabbage
2 cups (60 g) bean sprouts
1 cup (30 g) Thai basil leaves
½ cup (25 g) thinly sliced scallions
2 limes (about 4 oz/115 g), cut into wedges
1 red chile (about ½ oz/15 g), thinly sliced, optional

Instructions

Blanch the meat: Put the beef and pork hock in a large pot and cover with cold water. Bring to a boil for 5 minutes, then drain. Rinse the meat and pot to remove scum. This extra step helps keep the broth cleaner-tasting.
Start the broth: Return the meat to the clean pot with 12 cups (2.8 L) fresh water, lemongrass stalks, onion, and salt. Bring just to a boil, then lower the heat so the broth simmers gently. Partially cover and cook for about 2 hours, skimming foam as needed. Avoid a hard boil, which can make the broth cloudy.
Make the chile-lemongrass seasoning: While the broth simmers, heat the oil in a small skillet over medium-low heat. Add minced lemongrass, shallot, and garlic; cook for 3 to 4 minutes, stirring, until fragrant but not browned. Stir in the shrimp-paste mixture and chili oil or chili flakes. Cook 1 minute, then remove from the heat. Shrimp paste is pungent; if unavailable, omit it and add a little extra fish sauce, recognizing that the broth will be less funky and complex.
Check and portion the meat: After 2 hours, check whether the pork is tender. Remove it when a fork slides in easily, usually after 1½ to 2 hours, and let it cool enough to handle. Continue simmering the beef until tender, usually 2½ to 3 hours total. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum for whole cuts of beef and pork is 145°F (63°C) with a 3-minute rest. For the tender, shreddable texture used here, the meat will generally cook beyond that temperature. Slice the beef and pork into bite-size pieces, discarding bones and excess skin if desired.
Season the broth: Remove the onion and lemongrass stalks. Stir in the cooked seasoning, fish sauce, and sugar. Simmer 10 minutes, then taste. Add salt or fish sauce as needed; add water if the broth is too strong, or simmer uncovered to concentrate it. Keep broth hot while preparing the noodles.
Cook the noodles: Prepare the dried rice noodles according to the package directions; many take 8 to 12 minutes. Drain and rinse briefly with warm water to remove excess starch. Keep the noodles separate from the broth until serving so they do not absorb too much liquid.
Assemble: Divide noodles among six large bowls. Add beef and pork, ladle over hot broth, and top with cabbage, bean sprouts, basil, scallions, lime, and sliced chile if using. Serve immediately.

Tips

Control the heat: Chili oil and chile flakes vary in intensity. Start with half the amount, then serve more at the table; the broth should be aromatic and spicy, not simply hot.
Use the right noodles: Thick, round rice noodles are traditional and hold up in soup. If they are unavailable, use medium or wide rice noodles; cook them separately and expect a softer, less springy bite.
Keep the simmer gentle: A rolling boil can cloud the broth and break up the meat. Skim foam early and add hot water if the meat is no longer covered.
Plan the timing: The pork may become tender before the beef. Remove each cut as it is ready rather than leaving it in until the entire broth is done.

Serving Suggestions

Serve each bowl with a generous plate of cabbage, sprouts, basil, lime, and chile so everyone can adjust crunch, acidity, and heat. A small dish of fish sauce with sliced fresh chile is a useful table condiment. The broth is the centerpiece, so ladle it in while very hot and serve the noodles as soon as they are assembled.

Variations

For a less rich soup, use beef shank alone and replace the pork hock with an additional 1 lb (450 g) beef shank. For a quicker version, use 2 lb (900 g) boneless beef chuck, simmer until tender, and omit the pork hock; the broth will have less body and the cooking time may be shorter. If mắm ruốc is hard to find, omit it or use a smaller amount of ordinary shrimp paste, which changes the flavor but still adds savory depth. For a milder bowl, leave chile out of the broth and offer chili oil separately.

Storage and Reheating

Store broth and meat separately from noodles and fresh garnishes. Refrigerate within 2 hours of cooking in shallow, covered containers; cooked broth and meat keep 3 to 4 days refrigerated. Freeze broth and meat for up to 3 months for best quality, thawing overnight in the refrigerator. Refrigerated noodles are best used within 2 days. Reheat broth and meat on the stove until steaming throughout and at least 165°F (74°C), checking with a food thermometer. Bring the broth to a boil, then pour it over freshly cooked or briefly reheated noodles; add fresh garnishes just before serving.

Frequently Asked Questions

What does bún bò Huế mean?
Bún refers to rice vermicelli or round rice noodles, bò means beef, and Huế is the city in central Vietnam associated with this style of soup. The name is commonly rendered in English as Huế beef noodle soup.

Is bún bò Huế always made with pork?
No. Recipes vary by household and restaurant. Pork hock is common because it adds richness, but beef-only versions are possible; the broth will be lighter and less gelatinous.

Can I make the broth ahead?
Yes. Cook the broth and meat up to 3 days ahead, cool promptly, and refrigerate separately from noodles and garnishes. Remove any solidified fat if desired, then reheat the broth and meat to 165°F (74°C) before serving.

What can I use instead of bún bò Huế noodles?
Use thick round rice noodles if the labeled noodles are unavailable. Medium or wide rice noodles also work, although their texture is usually less chewy. Wheat noodles are not traditional and will change the dish.

Why is my broth cloudy?
A vigorous boil, insufficient blanching, or failing to skim early foam can cloud the broth. It will still be safe to eat; simmer gently next time, and strain the finished broth if you want a clearer appearance.

How do I make the soup less spicy?
Use annatto oil without chili, or reduce the chili flakes and serve chili oil on the side. Annatto contributes color and a mild earthy note rather than the heat of chile.

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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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