Bun Bo Hue Recipe: A Fragrant Vietnamese Noodle Soup

Bún bò Huế is a spicy, aromatic beef and pork noodle soup from Huế, central Vietnam, served with thick rice noodles, fresh herbs and lime. This practical version builds its rich broth from beef and pork bones, lemongrass, shrimp paste and chili oil; regional and family versions vary in their meats and heat.

Ingredients

3 lb (1.36 kg) beef marrow or knuckle bones, rinsed
1 lb (454 g) beef shank, in one piece
1 lb (454 g) pork hock, cut into 2-inch (5 cm) pieces
12 cups (2.84 L) water, plus more as needed
2 stalks lemongrass, bruised and cut into 4-inch (10 cm) lengths
1 medium yellow onion, halved (about 8 oz/225 g)
1 tablespoon (15 g) fine salt, plus more to taste
2 tablespoons (30 ml) fish sauce
1 tablespoon (15 g) fermented shrimp paste (mắm ruốc Huế), or 1 tablespoon (15 g) regular shrimp paste for a stronger, saltier flavor
2 tablespoons (30 ml) neutral oil
2 tablespoons (30 g) finely minced lemongrass, tender inner part
2 tablespoons (30 g) minced shallot
1 tablespoon (8 g) minced garlic
1 tablespoon (15 g) Vietnamese chili oil or chili crisp, plus more to serve
1 teaspoon (2 g) paprika, preferably mild
1½ lb (680 g) thick round rice noodles (bún bò Huế noodles), fresh or dried
2 cups (60 g) thinly sliced green cabbage or banana blossom, for serving
2 cups (60 g) bean sprouts, for serving
1 cup (25 g) Thai basil leaves, for serving
1 cup (25 g) Vietnamese mint or cilantro leaves, for serving
2 limes, cut into wedges (about 4 oz/115 g)
4 scallions, thinly sliced (about 2 oz/55 g)

Instructions

Put the bones in a large pot and cover with cold water. Bring to a boil over high heat and boil for 8 minutes. Drain, rinse the bones and pot to remove foam, and return the bones to the pot. This blanching step helps keep the broth clear.
Add 12 cups (2.84 L) fresh water, the beef shank, pork hock, lemongrass stalks, onion and salt. Bring just to a boil, then reduce to a gentle simmer. Skim off foam during the first 20 minutes. Partly cover and simmer gently for about 2½ hours; avoid a vigorous boil, which can make the broth cloudy.
Check the beef shank and pork hock after about 1½ hours. When tender, remove them to a plate; continue cooking the bones until the broth has simmered for 2½ hours total. For food safety, use a thermometer to confirm whole cuts of beef and pork reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. They will usually become much more tender during the longer simmer. If not yet at temperature, return them to the broth and cook until they reach it. Let the meat cool enough to handle, then slice the beef and pork thinly. Cover and refrigerate if they will wait more than 2 hours before serving.
Strain the broth into a clean pot and discard the bones, onion and spent lemongrass. Stir the shrimp paste with ½ cup (120 ml) hot broth in a small bowl until dissolved, then pour it through a fine sieve into the pot. Add the fish sauce and taste; add salt or a little more fish sauce as needed. Keep the broth at a gentle simmer.
Make the aromatic oil while the broth simmers. Heat the neutral oil in a small skillet over medium-low heat. Add minced lemongrass and shallot; cook for 3–4 minutes, stirring, until softened and fragrant. Stir in garlic and cook for 30 seconds. Remove from the heat, then mix in chili oil and paprika. Stir this mixture into the broth. Taste and adjust the chili level gradually.
Cook the noodles according to their package directions, usually about 5–8 minutes for dried noodles or 1–2 minutes for fresh. Drain and rinse briefly with warm water to remove excess starch. Reheat the sliced meat in the simmering broth for 2–3 minutes, until steaming hot.
Divide noodles among six bowls. Arrange beef and pork on top, ladle over hot broth, and finish with scallions. Serve with cabbage or banana blossom, bean sprouts, basil, mint or cilantro, lime wedges and extra chili oil.

Tips

Use a low simmer, not a rolling boil. Gentle cooking and skimming make a cleaner-tasting broth; top up with hot water if the bones become exposed.
Fermented Huế shrimp paste is distinctive and can be hard to find. Regular shrimp paste is a workable substitute, but it may taste saltier and more assertive; add it gradually and taste before adding extra salt.
Fresh thick rice noodles are convenient, but dried round rice noodles work well. Follow the package timing and keep cooked noodles separate from broth so they do not swell and turn soft.
Control the heat with the chili oil, not by increasing the paprika. Chili oils vary widely, so start with the stated amount and let diners add more at the table.

Serving Suggestions

Serve the soup piping hot, with the herb and vegetable plate on the side so each person can add what they like. Lime brightens the savory broth, while cabbage or banana blossom adds crunch. A small dish of extra chili oil and fish sauce lets diners adjust heat and salt without changing the whole pot.

Variations

For a less spicy bowl, omit the chili oil in the broth and serve it separately. You can use all beef shank instead of pork hock, though the broth will be less pork-rich; add another ½ lb (225 g) beef shank if you want a similar amount of sliced meat. Banana blossom is traditional in many servings but may be difficult to source, so thinly sliced cabbage is a practical, milder substitute. Some versions include pork blood cubes; if using them, buy fully cooked cubes from a reliable supplier and heat them thoroughly in the broth.

Storage and Reheating

Refrigerate broth and cooked meat within 2 hours, storing them in separate covered containers. They keep for 3–4 days in the refrigerator; cooked noodles and cut herbs are best stored separately and used within 2 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), checking with a food thermometer. Cook fresh noodles for each serving rather than storing them in the broth.

Frequently Asked Questions

Is bún bò Huế very spicy?
It can be, but heat varies by cook and by the chili oil used. This recipe has moderate heat when made as written; reduce or omit the chili oil in the pot and offer it on the side for a milder soup.

What noodles should I buy?
Look for thick, round rice vermicelli labeled bún bò Huế noodles at a Vietnamese or Asian grocery. If unavailable, use another thick rice noodle; avoid thin rice vermicelli, which softens quickly and gives a different texture.

Can I make the broth ahead?
Yes. Make the broth and cook the meat a day ahead, cool promptly, and refrigerate them separately. Remove any firm layer of fat if desired, then reheat the broth and meat to 165°F (74°C) before assembling the bowls.

Why does my broth look cloudy?
A hard boil can emulsify fat and particles into the broth. Keep it at a gentle simmer, skim foam early, and strain it carefully. Cloudiness does not necessarily mean the soup is unsafe.

Can I make this without shrimp paste?
Yes, but the broth will lose some of its characteristic fermented savory depth. Omit it if necessary and adjust the fish sauce and salt to taste; do not replace it with extra chili oil, which adds heat rather than the same 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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