Bún bò Huế is a spicy Vietnamese noodle soup from Huế, usually made with beef, pork, lemongrass, chili, rice noodles and a savory broth. This version keeps the fragrant, rich character while trimming some calories by skimming the broth and serving measured portions of noodles and meat; regional and family recipes vary.
Ingredients
- 2 lb (900 g) beef shank, cut into 2-inch (5-cm) pieces
- 1 lb (450 g) pork hock, cut crosswise into 1-inch (2.5-cm) slices
- 12 cups (2.8 L) cold water, plus more as needed
- 1 medium yellow onion (about 8 oz/225 g), halved
- 2 stalks lemongrass (about 4 oz/115 g), bruised and cut into 4-inch (10-cm) pieces
- 1 tablespoon (15 ml) fish sauce, plus more to taste
- 1 teaspoon (6 g) fine salt, plus more to taste
- 1 teaspoon (4 g) granulated sugar
- 1 tablespoon (15 ml) neutral oil
- 1 tablespoon (15 g) minced shallot
- 1 tablespoon (15 g) minced garlic
- 1 tablespoon (15 g) shrimp paste, preferably Vietnamese fermented shrimp paste
- 1 to 2 teaspoons (5–10 g) chili flakes, to taste
- 1 teaspoon (5 ml) annatto oil or paprika-infused oil for color (optional)
- 12 oz (340 g) dried thick rice vermicelli or bún noodles
- 2 cups (60 g) bean sprouts
- 1 cup (15 g) thinly sliced banana blossom, if available
- 1 cup (15 g) Thai basil leaves
- 1 cup (15 g) cilantro leaves
- 2 limes (about 4 oz/115 g), cut into wedges
- 2 scallions (about 30 g), thinly sliced
Instructions
- Put the beef shank and pork hock in a large pot and cover with cold water. Bring to a boil over medium-high heat and boil for 5 minutes. Drain, rinse the meat and pot, and discard the cloudy water. This blanching step helps produce a clearer, less greasy broth.
- Return the meat to the clean pot and add 12 cups (2.8 L) fresh water, the onion and lemongrass. Bring just to a boil, then reduce the heat to maintain a gentle simmer. Partly cover and cook for about 1 hour 30 minutes, skimming foam and excess fat from the surface occasionally. Keep the broth at a quiet simmer rather than a rolling boil.
- Check the beef and pork 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; simmering until tender generally takes the meat well beyond that temperature. Remove tender pieces to a plate as they finish. If the beef is still tough, continue simmering and check again after 15 minutes. Let the meat cool enough to handle, then slice it thinly. Discard bones and lemongrass.
- While the broth simmers, heat the oil in a small skillet over medium-low heat. Add the shallot and garlic and cook for 1 to 2 minutes, stirring, until fragrant but not browned. Stir in shrimp paste and chili flakes; cook for 30 seconds. Add a ladleful of broth and stir to loosen the mixture. For a milder soup, begin with 1 teaspoon chili flakes.
- Stir the skillet mixture into the broth. Add fish sauce, salt, sugar and optional annatto oil. Simmer uncovered for 10 minutes, then taste. Add more fish sauce or salt gradually. Skim the surface once more if you want a lighter broth, and keep the cooked meat covered while you finish the noodles.
- Cook the rice noodles according to the package directions, usually 5 to 8 minutes, until tender but not mushy. Drain and rinse briefly with warm water to remove excess starch. Divide among six bowls. Arrange sliced beef and pork over the noodles.
- Ladle the steaming broth into each bowl. Top with scallions and serve with bean sprouts, banana blossom, Thai basil, cilantro and lime wedges at the table. Diners can add herbs, sprouts, lime and extra chili to taste.
Tips
- For a clearer broth, blanch and rinse the meat, then keep the pot at a gentle simmer and skim as needed. A hard boil emulsifies fat into the liquid and can make it cloudy.
- Shrimp paste gives the soup its distinctive savory depth. If unavailable, use 1 to 2 teaspoons (5–10 ml) extra fish sauce, tasting as you go; the flavor will be less funky and complex.
- Fresh lemongrass is best. Frozen lemongrass works well; use the same quantity. In a pinch, add 1 teaspoon (5 g) finely grated lemon zest near the end, but it will taste brighter and less earthy.
- Calories depend on the cut and amount of meat, noodle brand, broth fat and toppings. For a practical estimate, divide the pot and 12 oz (340 g) dry noodles into six equal bowls; about 1½ cups (360 ml) broth, 2 oz (57 g) dry noodles and a sixth of the cooked meat per serving will commonly land around 450–600 calories. Treat this as an estimate, not a precise nutrition label.
Serving Suggestions
Serve the soup hot with the herb and vegetable plate alongside, so everyone can customize each bowl. A squeeze of lime brightens the rich broth, while extra chili adds heat. If serving a larger meal, pair it with a simple cucumber salad or fresh fruit rather than another heavy dish. Keep noodles and broth separate until serving if bowls will be assembled gradually.
Variations
For a lighter bowl, use 8 oz (225 g) dry noodles instead of 12 oz and increase the sprouts and herbs. The soup will have fewer noodles per serving without changing the broth. You can use all beef shank or all pork hock, though the broth’s balance will change. For less heat, omit the chili flakes and offer chili oil at the table. If banana blossom is unavailable, extra bean sprouts or shredded cabbage provide a crisp topping, though neither has banana blossom’s mild, slightly floral character.
Storage and Reheating
Refrigerate broth and cooked meat within 2 hours, storing them together or separately in shallow, covered containers. Keep cooked noodles and fresh garnishes separate; noodles are best eaten promptly but can be refrigerated for up to 3 days. The broth and meat keep for 3 to 4 days in the refrigerator. Reheat only the amount needed on the stove until it reaches 165°F (74°C), checking with a food thermometer, then pour it over freshly prepared or gently loosened noodles. Do not leave the soup at room temperature for more than 2 hours.
Frequently Asked Questions
How many calories are in a bowl of bún bò Huế?
A bowl varies widely with noodle quantity, meat cut, serving size and how much fat remains in the broth. A homemade portion made from this recipe is roughly 450–600 calories when divided into six servings, but measuring ingredients and checking package nutrition labels gives the best estimate.
Is bún bò Huế usually high in calories?
It can be calorie-dense because rice noodles, fatty pork and beef, and broth fat add energy. The dish is not fixed: leaner cuts, a smaller noodle portion and skimming the broth can lower the amount per bowl while preserving its spicy, aromatic flavor.
Can I make the broth ahead?
Yes. Cook it with the meat, cool and refrigerate promptly, then lift off any solidified fat before reheating. Keep it refrigerated no longer than 3 to 4 days, and reheat to 165°F (74°C). Cook noodles near serving time for a better texture.
What noodles should I use?
Use thick round rice vermicelli labeled bún or rice vermicelli for Vietnamese noodle soup. Thin rice noodles can work but soften faster, so check them early and avoid leaving them sitting in hot broth before serving.
Can I make this without shrimp paste?
Yes. Add fish sauce a little at a time in its place. The soup will still be savory, but it will lack some of the fermented depth associated with shrimp paste. Check labels if you need to avoid shellfish, since shrimp paste contains shrimp.
Why is my broth cloudy or greasy?
A rolling boil can cloud broth, while unskimmed fat makes it feel oily. Blanch the meat first, simmer gently, skim during cooking and chill the broth to remove hardened fat easily. A little surface fat is normal and carries flavor.
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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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