Bún bò Huế is a spicy Vietnamese noodle soup from Huế, made with beef, pork, thick rice noodles, lemongrass, and a fragrant chile broth. Its appeal is the balance of savory meat, aromatic lemongrass, gentle sweetness, and bright lime, with herbs and crisp vegetables added at the table; regional and family versions vary in heat and toppings.
Ingredients
- 3 lb (1.36 kg) beef shank, cut into large pieces
- 1 lb (454 g) pork hock, cut crosswise into thick pieces
- 12 cups (2.84 L) water, plus more as needed
- 1 medium yellow onion, peeled and halved, about 8 oz (225 g)
- 5 stalks lemongrass, trimmed and bruised; use the tender lower portions
- 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, plus more to taste
- 1 tablespoon (12 g) granulated sugar
- 2 tablespoons (30 ml) neutral oil
- 2 tablespoons (30 g) annatto seeds
- 2 tablespoons (30 g) minced lemongrass, tender inner stalk only
- 2 tablespoons (30 g) minced shallot
- 1 tablespoon (15 g) minced garlic
- 1–2 tablespoons (15–30 g) Vietnamese chile paste, or to taste
- 1½ lb (680 g) dried thick round rice noodles, labeled bún bò Huế noodles if available
- 1 lb (454 g) thinly sliced beef brisket or sirloin, optional
- 2 cups (100 g) bean sprouts
- 2 cups (60 g) shredded banana blossom or thinly sliced cabbage
- 1 cup (30 g) Vietnamese mint or Thai basil leaves
- 6 lime wedges, from about 2 limes
- 2 scallions, thinly sliced, about 30 g
Instructions
- Blanch and rinse the meats: Put the beef shank 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 the gray foam. This step helps keep the finished broth clearer and cleaner tasting.
- Start the broth: Return the meat to the pot and add 12 cups (2.84 L) fresh water, onion, bruised lemongrass stalks, ginger, salt, fish sauce, and sugar. Bring just to a boil, then lower the heat to maintain a gentle simmer. Partially cover and cook for about 2½ hours, skimming foam and excess fat as needed. Add a little hot water if the meat is no longer covered.
- Check and remove the meat: The shank and hock should be tender but not falling apart. Check the thickest beef pieces 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. Simmer longer if needed for tenderness. Transfer cooked meat to a plate; when cool enough to handle, slice it. Strain the broth and return it to the pot. Discard the spent aromatics.
- Make the lemongrass-chile oil: Heat the neutral oil in a small pan over medium-low heat. Add annatto seeds and stir for 2–3 minutes, until the oil turns orange-red; do not let the seeds smoke. Remove the seeds. Add minced lemongrass, shallot, and garlic, and cook for 2 minutes until fragrant. Stir in chile paste and cook for 30 seconds. Scrape the mixture and its oil into the broth.
- Season the broth: Simmer the broth for 10 minutes so the flavors blend. Taste and adjust with fish sauce, salt, or a pinch of sugar. Keep the broth hot while preparing the noodles. For optional raw sliced beef, leave it chilled until serving rather than mixing it into the pot ahead of time.
- Cook the noodles: Prepare the dried rice noodles according to the package directions, since thickness and brands differ. Drain and rinse briefly with warm water to remove excess starch. Divide among six large bowls.
- Assemble and serve: Add sliced cooked beef and pork to the bowls. If using thin raw beef slices, place them on top and ladle boiling broth directly over them; for a more reliable doneness check, cook the beef separately in simmering broth and verify it reaches 145°F (63°C) with a 3-minute rest. Add hot broth, then top with scallions. Serve bean sprouts, banana blossom or cabbage, herbs, and lime on the side.
Tips
- Find the right noodles: Thick round rice noodles give the characteristic chewy bite. If unavailable, use thick rice sticks or another sturdy rice noodle; thin vermicelli cooks faster and makes a less substantial bowl.
- Substitute lemongrass thoughtfully: Fresh lemongrass is central to the aroma. Frozen prepared lemongrass can work; use the package’s equivalent quantity. Lemongrass paste is a last resort and may taste less bright, so add it gradually.
- Control the heat: Chile paste strength varies. Begin with 1 tablespoon, taste after simmering, and add more in small increments. Keep extra chile oil at the table for guests who want a hotter bowl.
- Keep the broth at a simmer, not a hard boil: Vigorous boiling can make the broth cloudy and break the meat apart. Skim occasionally, and season after straining because the broth reduces as it cooks.
Serving Suggestions
Serve each bowl piping hot with the herbs, sprouts, banana blossom or cabbage, and lime arranged alongside. Diners can add the crunchy vegetables and herbs to taste and squeeze in lime just before eating. A little extra fish sauce or chile oil can be offered at the table, but season the pot lightly enough that the fresh lime still tastes vivid. The soup is filling on its own; small plates of Vietnamese pickled vegetables make a crisp, tangy accompaniment.
Variations
For a simpler version, make the broth with beef shank alone and omit pork hock; the soup will be less rich. If banana blossom is difficult to find, thinly sliced cabbage or shredded lettuce offers a practical crunchy alternative, though it has a milder flavor. Some cooks include pork blood cubes or other cuts; these are optional and are not necessary for a flavorful pot. For a less spicy broth, omit chile paste while cooking and serve it separately. If annatto seeds are unavailable, leave them out rather than substituting paprika: annatto mainly supplies color, while paprika changes the flavor.
Storage and Reheating
For food safety, refrigerate the broth and cooked meat within 2 hours of cooking, storing them separately from the noodles and fresh garnishes. Use shallow airtight containers and keep the refrigerator at 40°F (4°C) or colder. The broth and cooked meat keep for 3–4 days refrigerated; cooked noodles are best within 2 days because they soften. 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), checking with a food thermometer. Reheat only the portions you need, and assemble with freshly prepared garnishes.
Frequently Asked Questions
What does bún bò Huế taste like?
It is savory, aromatic, and gently sweet, with a pronounced lemongrass character and chile warmth. Beef and pork make the broth rich, while lime and fresh herbs give each bowl a bright, fresh finish. The exact heat and seasoning depend on the cook.
Is bún bò Huế very spicy?
It can be, but the heat is adjustable. Chile paste brands differ in strength, so start with a small amount and serve more at the table. The broth should remain flavorful even when made mild.
Can I make the broth ahead?
Yes. Cool and refrigerate the strained broth and cooked meat separately within 2 hours. Reheat the broth to at least 165°F (74°C), then cook or reheat noodles and assemble bowls just before serving for the best texture.
What can I use instead of banana blossom?
Thinly sliced cabbage, shredded lettuce, or extra bean sprouts are convenient substitutes. They will not have banana blossom’s subtle, slightly astringent character, but they provide a fresh, crisp contrast.
Can I make this without pork?
Yes. Replace the pork hock with additional beef shank or brisket and use the same broth method. The result will be less gelatinous and rich, so taste and adjust the fish sauce and salt after simmering.
Why is my broth cloudy?
A hard boil can emulsify fat and disturb proteins into the broth. Blanch and rinse the meat first, then maintain a quiet simmer and skim foam. Straining the broth before seasoning also removes small particles.
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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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