Bun Bo Hue Ingredients and How to Make the Soup

Bún bò Huế is a spicy beef-and-pork noodle soup from Huế, central Vietnam, served with thick rice noodles, fragrant broth, and fresh herbs. This home-style version builds a rich stock from beef shank and pork hocks, then seasons it with lemongrass, fermented shrimp paste, and chile; regional and family versions vary in heat and garnish.

Ingredients

2 lb (900 g) beef shank, cut into large pieces
1½ lb (680 g) pork hocks, cut crosswise by a butcher if possible
12 cups (2.8 L) water, plus more for blanching
2 medium yellow onions (about 10 oz/280 g), peeled and halved
6 stalks lemongrass, divided; bruise the lower portions and tie 4 stalks into a bundle
1 piece fresh ginger, 3 in (7.5 cm; about 45 g), sliced
2 tbsp (30 ml) neutral oil
2 tbsp (30 ml) annatto seeds
1 tbsp (15 g) minced garlic
2 tbsp (30 g) minced shallot
2 tbsp (30 ml) Vietnamese fermented shrimp paste (mắm ruốc Huế), or 1 tbsp (15 ml) regular shrimp paste diluted in 2 tbsp (30 ml) warm water; the substitute is generally saltier and less delicate
1–2 tbsp (15–30 g) chili paste, to taste
2 tbsp (30 ml) fish sauce, plus more to taste
1 tbsp (12 g) sugar
1 tsp (6 g) fine salt, plus more as needed
2 lb (900 g) thick dried rice noodles for bún bò Huế, or thick rice noodles such as bánh canh
1 lb (450 g) beef brisket, optional, for extra slices of meat
2 cups (100 g) thinly sliced green cabbage or banana blossom, for serving
2 cups (30 g) bean sprouts, for serving
1 cup (15 g) Thai basil leaves, for serving
½ cup (15 g) mint leaves, for serving
4 scallions (about 60 g), thinly sliced
2 limes (about 120 g), cut into wedges
1–2 fresh red chiles (15–30 g), thinly sliced, optional

Instructions

Blanch the meat: Put the beef shank and pork hocks in a large stockpot and cover with cold water. Bring to a boil for 5 minutes, then drain and rinse the meat and pot to remove the gray foam. This step helps keep the finished broth clearer.
Make the stock: Return the meat to the clean pot with 12 cups (2.8 L) fresh water, onion, ginger, and the lemongrass bundle. Bring just to a boil, then lower the heat so the liquid simmers gently. Partially cover and cook for 2 hours, skimming foam and excess fat occasionally. Add the optional brisket for the final 90 minutes. The meat should be tender but still hold together.
Prepare the annatto oil: While the stock simmers, warm the neutral oil and annatto seeds in a small saucepan over low heat for 3–4 minutes, stirring, until the oil turns orange-red. Do not let the seeds burn. Strain and discard the seeds.
Build the seasoning: Finely mince the lower tender parts of the remaining 2 lemongrass stalks. Heat 2 tablespoons of the annatto oil in a skillet over medium-low heat. Add the minced lemongrass, garlic, and shallot; cook for 3 minutes until fragrant. Stir in the shrimp paste and chili paste and cook for 1 minute. Add a ladleful of broth and stir until smooth.
Season the broth: Lift the cooked meat from the stock and set it aside. Remove and discard the aromatics, then strain the broth if desired. Stir in the shrimp-paste mixture, fish sauce, sugar, and salt. Simmer for 10 minutes, then taste and adjust. USDA FSIS safe minimum temperatures are 145°F (63°C) with a 3-minute rest for whole cuts of beef and pork; check the thickest portions with a food thermometer before serving. If the meat is not yet tender, continue simmering until it is, checking temperature as well.
Cook the noodles: Prepare the rice noodles according to their package directions, usually by soaking and boiling dried noodles. Drain and rinse briefly with warm water to prevent sticking. Timing varies by noodle type, so begin near the end of the broth’s cooking time.
Assemble bowls: Slice the beef and pork into serving pieces, discarding bones and any tough lemongrass fibers. Divide noodles and meat among six bowls. Ladle over piping-hot broth and finish with scallions. Serve with cabbage or banana blossom, sprouts, basil, mint, lime, and fresh chile so everyone can adjust each bowl.

Tips

Keep the stock at a gentle simmer rather than a rolling boil. Vigorous boiling can make it cloudy and break the meat apart before it becomes tender.
Fermented shrimp paste gives the broth its distinctive savory depth. If it is unavailable, diluted regular shrimp paste works, but add it gradually and taste before adding more salt or fish sauce.
Annatto colors the oil without adding much heat. If you cannot find annatto seeds, omit them rather than substituting paprika; the soup will be less red but still flavorful.
Cook noodles separately and add them to bowls only when serving. Leaving them in the pot makes them swell and absorb the broth.

Serving Suggestions

Serve the soup immediately in deep bowls, with the herb plate, lime, and chiles at the table. Thin cabbage is a practical substitute for banana blossom, which can be difficult to find; it contributes crunch but has a milder, less distinctive flavor. A small dish of extra fish sauce or chili paste lets guests season individual portions without changing the whole pot.

Variations

For a lighter bowl, use only beef shank and omit the pork hocks; the stock will have less gelatin and a leaner body. For more meat, include the optional brisket, or add sliced cooked beef tendon if available and simmer it until tender. To reduce heat, start with 1 tablespoon chili paste or leave it out, then provide fresh chile separately. Some versions use different combinations of beef, pork, and seafood, so adjust the meat and seasoning to suit your preference while keeping the broth balanced.

Storage and Reheating

For safe storage, refrigerate the broth and cooked meat within 2 hours of cooking, preferably in shallow containers. Keep the broth and meat separate from noodles and fresh garnishes. Refrigerated broth and meat keep for 3–4 days; cooked noodles are best within 2–3 days. Freeze broth with meat for up to 3 months for best quality, and thaw overnight 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 plan to serve, and prepare fresh garnishes as needed.

Frequently Asked Questions

What does bún bò Huế mean?
It refers to Huế-style beef noodle soup: “bún” means rice vermicelli or rice noodles, “bò” means beef, and “Huế” names the central Vietnamese city associated with the dish.

Is bún bò Huế always spicy?
It is commonly spicy, but heat varies. Make the broth with a modest amount of chili paste and serve extra chile on the side for a more adjustable meal.

Can I make the broth ahead?
Yes. Cook and cool the broth and meat, then refrigerate them separately for up to 3–4 days. The flavors often settle nicely overnight; cook noodles and add fresh garnishes when serving.

What noodles should I buy?
Look for thick round rice noodles labeled for bún bò Huế. Thick rice noodles are a workable alternative. Follow the package directions because dried and fresh noodles need different cooking times.

Can I make this without shrimp paste?
You can omit it, but the broth will lose a characteristic fermented, savory note. Add a little more fish sauce to taste, while recognizing that it will not fully reproduce shrimp paste’s flavor.

Why is my broth cloudy or greasy?
A hard boil can cloud the stock, while excess surface fat can make it feel heavy. Keep it at a quiet simmer, skim foam as it forms, and skim or chill and lift off extra fat before reheating.

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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