Bun Bo Hue: A Fragrant Vietnamese Beef Noodle Soup

Bún bò Huế is a spicy, aromatic beef noodle soup from Huế in central Vietnam, traditionally made with beef, pork, lemongrass, chile, and thick rice vermicelli. This home-style version builds a deep broth from beef shank and pork bones, then finishes each bowl with fresh herbs and lime; regional and family versions vary in heat and ingredients.

Ingredients

3 lb (1.36 kg) beef shank, cut into 2- to 3-inch (5- to 7.5-cm) pieces
2 lb (900 g) pork neck bones or pork shoulder bones
12 cups (2.8 L) cold water, plus more as needed
2 stalks lemongrass, bruised and cut into 4-inch (10-cm) lengths
1 medium yellow onion, peeled and halved
1 tablespoon (15 g) fine sea salt
2 tablespoons (30 ml) fish sauce, plus more to taste
1 tablespoon (12 g) granulated sugar
1 tablespoon (15 ml) neutral oil
2 tablespoons (30 g) minced lemongrass, tender inner parts only
1 tablespoon (15 ml) annatto oil, homemade or store-bought, for color
1 to 2 tablespoons (15–30 ml) Vietnamese chili oil, to taste
1 teaspoon (2 g) ground chile or cayenne, optional
1 lb (450 g) dried thick rice vermicelli, often labeled bún bò Huế noodles
1 cup (30 g) thinly sliced banana blossom, optional
2 cups (60 g) bean sprouts
1 cup (15 g) Thai basil leaves
1 cup (15 g) Vietnamese coriander (rau răm), or extra Thai basil
2 limes, cut into wedges
4 scallions, thinly sliced
1 small red onion, thinly sliced

Instructions

Blanch the bones and beef. Put the pork bones and beef shank in a large stockpot and cover with cold water. Bring to a boil over high heat and boil for 5 minutes. Drain, rinse the meat and bones under cool running water, and wash the pot to remove scum. This step helps keep the broth clearer.
Simmer the broth. Return the blanched bones and beef to the clean pot and add 12 cups (2.8 L) fresh water. Bring just to a boil, then lower the heat to maintain a gentle simmer. Add the lemongrass stalks, halved onion, and salt. Partially cover and simmer for about 2½ to 3 hours, skimming foam occasionally. Keep the liquid at a quiet simmer rather than a rolling boil.
Check the beef. Start checking the shank after 2 hours. Remove it when fork-tender but still sliceable, then check the thickest piece with a food thermometer: USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. The long simmer will usually take the meat well beyond that temperature. Let it rest, then slice thinly across the grain. Continue simmering the bones if needed to reach a full 2½ to 3 hours.
Season and strain. Remove and discard the bones, onion, and lemongrass stalks. Strain the broth if you want a cleaner soup, then return it to the pot. Stir in the fish sauce and sugar. Taste and adjust with more fish sauce or salt; add hot water if the broth is saltier or more concentrated than you like.
Make the chile-lemongrass oil. While the broth simmers, warm the neutral oil in a small pan over medium-low heat. Add the minced lemongrass and cook for 2 minutes, stirring, until fragrant but not browned. Take the pan off the heat and stir in the annatto oil, chili oil, and optional ground chile. Keep some aside for diners who prefer a milder bowl.
Cook the noodles. Cook the dried rice vermicelli according to its package directions, usually about 8 to 12 minutes, until tender but springy. Drain and rinse briefly with cool water to stop the cooking, then drain thoroughly. Noodle brands and thicknesses differ, so use the package timing as a guide.
Assemble and serve. Bring the broth back to a simmer. Divide noodles among six bowls, top with sliced beef and scallions, and ladle over hot broth. Add red onion, banana blossom if using, bean sprouts, basil, and Vietnamese coriander at the table. Serve with lime wedges and extra chile-lemongrass oil.

Tips

Choose the right noodles. Thick round rice vermicelli gives the familiar chewy texture. If you cannot find it, use medium-thick rice noodles; thin vermicelli cooks faster and can soften too much in the hot broth.
Adjust the chile gradually. Chili oil varies greatly in strength. Start with one tablespoon in the pot and let everyone add more at the table.
Keep the broth gentle. A hard boil can make it cloudy and cause the beef to become stringy. Top up with hot water if the bones become exposed during simmering.
Make it easier to skim. The broth can be prepared a day ahead and chilled. Once cold, lift off and discard some or all of the solidified fat, then reheat and season before serving.

Serving Suggestions

Serve each bowl piping hot with a generous handful of herbs, sprouts, and a squeeze of lime. Set out extra fish sauce, sliced fresh chile, and chili oil so people can tailor their bowls. A simple plate of greens and herbs is traditional in spirit and balances the rich broth; keep additional noodles and toppings separate until serving so they do not soak up the soup.

Variations

Beef shank and pork bones create a hearty, gelatin-rich broth, but you can use beef marrow bones or oxtail in place of some pork bones for a beefier flavor. Pork hock is another common addition; simmer it until tender, check that it reaches at least 145°F (63°C) with a 3-minute rest, then slice or serve it on the bone. For a less spicy pot, omit the ground chile and serve the chile oil separately.

Banana blossom adds a crisp, faintly astringent note, but it can be difficult to find; thinly sliced cabbage or extra bean sprouts are practical alternatives, with a milder, less distinctive crunch. Annatto oil gives the broth its warm red-orange color without much heat. If unavailable, omit it rather than using extra chile, which will make the soup hotter but will not reproduce the color or flavor.

Storage and Reheating

For food safety, refrigerate the broth and beef within 2 hours of cooking, preferably in shallow containers; keep noodles and fresh toppings in separate containers. Store at 40°F (4°C) or colder and use within 3 to 4 days. Freeze broth and beef for up to 3 months for best quality; thaw overnight in the refrigerator. Reheat broth and beef until they reach 165°F (74°C), checking with a food thermometer. Bring the broth to a simmer, and cook a fresh batch of noodles or briefly refresh chilled noodles separately. Do not store assembled bowls with herbs and sprouts.

Frequently Asked Questions

Is bún bò Huế always very spicy?
No. The broth is often fragrant and spicy, but the heat level varies by cook and region. Make the broth moderately seasoned and serve chili oil separately for better control.

Can I make the broth ahead?
Yes. Cook and strain it up to 3 days ahead, cool it promptly in shallow containers, and refrigerate. Reheat it to 165°F (74°C) before serving, then adjust the seasoning and add freshly cooked noodles.

What can I use instead of Vietnamese coriander?
Use extra Thai basil, or a mix of Thai basil and cilantro. The bowl will lack rau răm’s peppery, slightly citrusy character, but the fresh herbs still add a useful contrast to the rich broth.

Why blanch the meat and bones first?
Blanching removes surface blood and proteins that would otherwise cloud the broth. Draining and rinsing the pot before the longer simmer makes skimming easier and gives the soup a cleaner appearance.

Can I use fresh rice noodles?
Yes. Fresh noodles need much less cooking than dried ones. Warm them according to the package directions, drain well, and portion into bowls just before adding the broth so they do not turn mushy.

How do I make a less rich broth?
After chilling, remove the solidified fat from the surface before reheating. You can also use a little less beef shank and more lean beef, though the broth will have less body.

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

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