Bún bò Huế is a spicy beef-and-pork noodle soup from Huế, the former imperial capital of central Vietnam, known for its lemongrass-rich broth, round rice noodles and lively chile flavor. Its history and family recipes vary, but the defining balance of savory meat, aromatic broth and fresh herbs makes it a satisfying meal; this home version builds flavor with beef bones, brisket and pork hock.
Ingredients
- 3 lb (1.36 kg) beef marrow or knuckle bones, rinsed
- 1 lb (450 g) beef brisket
- 1 lb (450 g) pork hock, cut into pieces by a butcher
- 14 cups (3.3 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), halved
- 1-inch (2.5 cm) piece fresh ginger (about 1 oz / 28 g), sliced
- 2 tablespoons (30 ml) fish sauce, plus more to taste
- 1 tablespoon (15 g) fine salt, divided
- 1 teaspoon (4 g) granulated sugar
- 2 tablespoons (30 ml) neutral oil
- 2 tablespoons (30 ml) annatto seeds
- 2 tablespoons (30 ml) minced shallot
- 2 tablespoons (30 ml) minced garlic
- 1 tablespoon (15 ml) fermented shrimp paste, optional but traditional
- 1–2 tablespoons (15–30 ml) chile oil or 1 tablespoon (15 g) crushed dried chile, to taste
- 1 lb (450 g) dried round rice noodles (bún bò Huế noodles), or thick rice vermicelli
- 2 cups (80 g) shredded red or green cabbage
- 2 cups (60 g) bean sprouts
- 1 cup (25 g) mint leaves
- 1 cup (25 g) Thai basil leaves
- 2 limes (about 4 oz / 115 g), cut into wedges
- 2 scallions (about 1 oz / 28 g), thinly sliced
Instructions
- Blanch the bones and meat. Put the bones, brisket and pork hock in a large stockpot and cover with cold water. Bring to a boil for 10 minutes, then drain and rinse the bones and meat under cool water. Wash the pot to remove the gray residue. This blanching step helps the broth taste clean.
- Simmer the broth. Return the bones, brisket and hock to the pot with 14 cups (3.3 L) fresh water, lemongrass, onion and ginger. Bring just to a boil, then lower the heat and simmer gently, partly covered, for 2 hours. Skim foam and excess fat during the first 30 minutes; avoid a hard boil, which can make broth cloudy.
- Check and remove the meat. After 2 hours, lift out the brisket and hock. Check the thickest part of each with a food thermometer: the USDA FSIS safe minimum for whole cuts of beef and pork is 145°F (63°C), followed by a 3-minute rest. If either needs more cooking to become tender, return it to the gently simmering broth and check again in 15-minute intervals. Rest the cooked meat for 10 minutes, then slice the brisket thinly and separate the hock meat from the bone. Continue simmering the bones for 45 minutes.
- Make the annatto chile oil. Warm the neutral oil in a small saucepan over low heat. Add the annatto seeds and cook for 2–3 minutes, stirring, until the oil turns orange-red; do not let the seeds burn. Strain out the seeds. Return the colored oil to the pan, add shallot and garlic, and cook for 2 minutes. Stir in shrimp paste, if using, and chile oil or dried chile; cook for 30 seconds. Set aside.
- Season and strain. Strain the broth into a clean pot and discard the solids. Stir in fish sauce, sugar and 2 teaspoons of the salt. Add the annatto mixture gradually, tasting as you go; the broth should be fragrant and pleasantly spicy, not overwhelmingly hot. Taste and adjust with more salt or fish sauce. Keep the broth at a gentle simmer while preparing the noodles.
- Cook the noodles. Prepare the dried noodles according to their package directions, usually by soaking briefly and boiling until tender. Drain and rinse with warm water to remove excess starch. If using fresh noodles, follow their package directions and heat them just until supple.
- Assemble the bowls. Divide noodles among six deep bowls and top with brisket and pork hock. Ladle over steaming broth, then add scallions. Serve cabbage, bean sprouts, mint, Thai basil and lime wedges at the table so each person can add them to taste.
Tips
- For a clearer, less greasy broth, keep it at a gentle simmer and skim the surface rather than stirring vigorously. If it tastes too rich, skim off some fat before seasoning.
- Fermented shrimp paste gives the soup its distinctive savory depth, but it is optional. Omit it for a milder broth; add a little extra fish sauce to compensate, tasting carefully because both are salty.
- Round bún bò Huế noodles are traditional but can be hard to find. Thick rice vermicelli works well, though it has a finer texture. Avoid overcooking any rice noodles, which can become soft in hot broth.
- Chile heat varies widely. Add the chile oil gradually and serve extra at the table. Annatto mainly contributes color and a mild, earthy note; paprika can provide color in a pinch, but the flavor will differ.
Serving Suggestions
Serve the soup immediately in large bowls while the broth is hot. Put the herbs, sprouts, cabbage and lime on a shared platter, with extra chile oil and fish sauce nearby. A squeeze of lime brightens the rich broth, while the crisp vegetables and herbs provide contrast. The soup is substantial on its own; keep any additional side dish light.
Variations
Regional and household versions differ in their balance of chile, shrimp paste and meat. Some include pork blood cake, thin slices of beef shank or Vietnamese pork sausage (chả lụa); add cooked versions when assembling bowls. For a less spicy soup, reduce or omit the chile oil. For a beef-focused bowl, leave out the pork hock and use an additional pound of brisket, recognizing that this changes the traditional blend of flavors.
Storage and Reheating
Store broth and meat separately from cooked noodles and fresh garnishes. Refrigerate leftovers within 2 hours in shallow, covered containers; they keep for 3–4 days. Freeze broth and meat for up to 3 months for best quality, then thaw in the refrigerator. Reheat broth and meat on the stove until steaming throughout and at least 165°F (74°C), the USDA FSIS safe temperature for leftovers. Make fresh noodles and garnishes when serving again, since noodles stored in broth become mushy.
Frequently Asked Questions
Where did bún bò Huế originate?
Bún bò Huế is associated with Huế, a city in central Vietnam that served as the imperial capital under the Nguyễn dynasty. The precise history of the soup is not settled, and recipes have developed across households and regions.
What does bún bò Huế mean?
The name roughly means “beef noodles from Huế”: bún refers to rice vermicelli, bò means beef, and Huế identifies the place. Despite the name, many versions also use pork in the broth or as a topping.
Is bún bò Huế very spicy?
It can be, but the heat depends on the cook and the chile used. This recipe lets you control the spice by adding the chile oil gradually and serving extra separately.
Can I make the broth ahead?
Yes. Prepare and strain the broth up to 3 days ahead, refrigerate it promptly, and store the cooked meat separately. Reheat both to 165°F (74°C) before serving, and cook the noodles fresh.
What can I use instead of fermented shrimp paste?
You can leave it out and season with a little extra fish sauce. The soup will still be savory, but it will lack some of the deep, distinctive aroma shrimp paste provides.
Can I use a slow cooker?
Yes, after blanching the bones and meat, transfer them with the water, lemongrass, onion and ginger to a slow cooker. Cook until the meat is tender, checking its temperature as directed, then strain and finish seasoning the broth on the stove. Timing varies by appliance, so use tenderness and a thermometer rather than relying only on the clock.
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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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