Bun Bo Hue Nutrition Facts and Recipe

Bún bò Huế is a spicy beef-and-pork noodle soup from Huế, central Vietnam, typically served with thick rice noodles, herbs, lime, and chili. This practical version builds a fragrant lemongrass broth with beef shank and pork, then includes estimated nutrition facts so you can understand what is in each bowl.

Ingredients

2 lb (900 g) beef shank, cut into large pieces
1 lb (450 g) pork shoulder or pork hock, cut into large pieces
12 cups (2.8 L) water, plus more as needed
2 medium yellow onions (about 300 g), peeled and halved
5 stalks lemongrass (about 150 g), bruised and cut into 3-inch (7.5 cm) lengths
1 tablespoon (15 g) fine salt, plus more to taste
2 tablespoons (30 ml) fish sauce, plus more to taste
1 tablespoon (15 g) granulated sugar
1 tablespoon (15 ml) neutral oil
2 tablespoons (30 g) minced lemongrass
1 tablespoon (8 g) ground annatto, or 1 teaspoon (2 g) annatto seeds
1 to 2 tablespoons (15–30 g) Vietnamese chili paste or chili oil, to taste
1 tablespoon (15 ml) shrimp paste (mắm ruốc), stirred with 2 tablespoons (30 ml) warm water; optional but traditional
1 lb (450 g) dried round rice noodles for bún bò Huế, or thick rice vermicelli
2 cups (60 g) thinly sliced cabbage or banana blossom, for serving
2 cups (30 g) mixed mint, Thai basil, and cilantro leaves, for serving
2 limes (about 120 g), cut into wedges
2 cups (100 g) bean sprouts, for serving
2 scallions (about 30 g), thinly sliced

Instructions

Put the beef shank and pork in a large pot and cover with cold water. Bring to a boil for 5 minutes, then drain and rinse the meat and pot to remove foam. This blanching step helps make a clearer broth.
Return the meat to the clean pot. Add 12 cups (2.8 L) fresh water, the halved onions, bruised lemongrass, and salt. Bring to a gentle boil, then lower the heat so the broth simmers steadily. Partly cover and simmer for about 2 hours, skimming any foam or excess fat during the first 30 minutes. Keep the meat submerged; add hot water if needed.
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; for tender soup meat, continue simmering beyond that point until a fork slides in easily, usually another 20–40 minutes. Transfer the tender meat to a plate and let it cool enough to handle. Strain the broth, discard the spent lemongrass and onion, and return the broth to the pot.
While the broth simmers, make the chili oil. Warm the neutral oil in a small skillet over medium-low heat. Add the minced lemongrass and cook for 2 minutes, stirring. Stir in annatto and chili paste and cook for 30 seconds, taking care not to scorch the spices. Set aside.
Season the strained broth with fish sauce and sugar. If using shrimp paste, stir the diluted paste into the broth through a fine strainer, adding a little at a time; it is potent, so taste as you go. Stir in the chili oil to your preferred heat level. Slice the cooked meat across the grain and return it to the broth. Simmer gently for 10 minutes, then taste and adjust salt, fish sauce, or chili.
Cook the rice noodles according to their package directions, usually 5–8 minutes, until tender but not mushy. Drain and rinse briefly with warm water. Divide noodles among six bowls, add sliced meat, and ladle over the hot broth.
Serve right away with cabbage or banana blossom, herbs, bean sprouts, lime wedges, and scallions. Diners can add lime and extra chili at the table.

Tips

Use a gentle simmer rather than a hard boil; vigorous bubbling can make the broth cloudy and toughen the meat.
Traditional mắm ruốc contributes a distinctive savory, fermented flavor. If unavailable, omit it rather than substituting ordinary shrimp sauce; the soup will be less complex, but still tasty.
Annatto mainly gives the broth its warm red-orange color. If you cannot find it, skip it or use a small pinch of paprika for color; paprika changes the flavor slightly.
Keep chili oil separate until the broth is seasoned. This makes it easier to control the heat for different diners.

Serving Suggestions

Serve the soup in deep bowls while the broth is steaming, with the herbs, sprouts, and lime on the side so everyone can adjust their bowl. A small plate of sliced chili is an optional extra. The soup is filling on its own; if serving a larger meal, pair it with a light cucumber salad or simply offer more herbs and lime.

Variations

For a milder bowl, reduce or omit the chili paste and offer chili oil separately. Pork hock can replace pork shoulder, though hock adds more gelatin and may need extra simmering; remove it when tender and slice the meat from the bone. If beef shank is unavailable, use beef chuck cut into large pieces and simmer until tender. Thick round rice noodles are characteristic, but thick rice vermicelli works when they are hard to find.

Storage and Reheating

For best texture, store broth and meat separately from cooked noodles and fresh garnishes. Refrigerate cooked food within 2 hours, in shallow covered containers; the broth and meat keep for 3–4 days in the refrigerator. Freeze broth and meat for up to 3 months for best quality, leaving room in freezer-safe containers for expansion. Noodles are best cooked fresh, but leftover cooked noodles can be refrigerated separately for up to 3 days.

Reheat broth and meat on the stovetop until steaming throughout and at least 165°F (74°C), checking with a food thermometer. Add a splash of water if the broth has reduced. Reheat only the amount needed, and do not leave soup at room temperature for more than 2 hours.

Frequently Asked Questions

What are the nutrition facts for bún bò Huế?
For this recipe, one of six servings is estimated at about 650 calories, 39 g protein, 72 g carbohydrates, 22 g fat, 5 g saturated fat, 4 g fiber, and 1,300 mg sodium. These are approximate values; noodle brands, meat trimming, fish sauce, shrimp paste, and portion size can change them substantially. The estimate includes noodles, meat, broth, and a modest amount of garnish.

How can I reduce the sodium?
Use less salt and fish sauce initially, omit the shrimp paste, and season each bowl at the table. Choose a lower-sodium fish sauce if available, but still taste the broth before adding more. Sodium varies widely by product, so the nutrition estimate is not a guaranteed value.

Can I make the broth ahead?
Yes. Cook and strain the broth, cool it promptly in shallow containers, and refrigerate it within 2 hours. Store the meat with it or separately, then reheat both to 165°F (74°C) before serving. Cook noodles and prepare fresh garnishes close to mealtime.

Do I need to blanch the meat?
Blanching is not essential for safety, but it removes surface residue and helps produce a cleaner-tasting broth. Drain and rinse the meat and pot after the brief boil, then start the soup with fresh water.

What noodles should I buy?
Look for dried round rice noodles labeled for bún bò Huế, often thicker than ordinary vermicelli. If unavailable, use thick rice vermicelli or another sturdy rice noodle, following its package directions and checking early to avoid overcooking.

Can I make it less spicy?
Yes. Use 1 teaspoon (5 g) chili paste, or leave it out of the pot and serve chili oil separately. Lemongrass, fish sauce, and the optional shrimp paste provide plenty of savory character without requiring a high level of heat.

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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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