Bún bò Huế is a spicy Vietnamese noodle soup from Huế, made with beef, pork, lemongrass, chile, and a savory broth served over thick rice noodles. This home-style version builds flavor with a long-simmered stock and a quick chile-lemongrass oil; heat and garnishes vary from cook to cook.
Ingredients
- 4 lb (1.8 kg) beef marrow or soup bones
- 1 lb (450 g) beef shank, in one piece
- 1 lb (450 g) pork hock, cut into 2 or 3 pieces by the butcher
- 16 cups (3.8 L) cold water, plus more as needed
- 1 medium yellow onion, about 8 oz (225 g), halved
- 4 stalks lemongrass, about 6 oz (170 g), bruised and cut into 4-inch (10-cm) lengths
- 2 tablespoons (30 ml) fish sauce, plus more to taste
- 1 tablespoon (15 g) fine salt, plus more to taste
- 1 tablespoon (15 g) granulated sugar
- 2 tablespoons (30 ml) neutral oil
- 2 tablespoons (30 g) finely minced shallot
- 2 tablespoons (30 g) minced lemongrass, tender lower portion only
- 1 tablespoon (15 g) mild or hot ground chile, or to taste
- 1 teaspoon (5 g) annatto seeds (optional, for color)
- 1 lb (450 g) dried thick rice noodles, such as bún bò Huế noodles
- 1 lb (450 g) raw beef brisket or sirloin, thinly sliced across the grain
- 12 oz (340 g) Vietnamese pork sausage (chả lụa), sliced (optional)
- 1 lime, about 2 oz (60 g), cut into wedges
- 2 cups (100 g) bean sprouts
- 1 bunch (about 30 g) fresh mint or Vietnamese mint, leaves picked
- 1 bunch (about 30 g) cilantro, leaves and tender stems
- 2 cups (120 g) shredded red or green cabbage or banana blossom, optional
- 2 scallions, about 1 oz (30 g), thinly sliced
Instructions
- Put the beef bones, beef shank, and pork hock in a large stockpot and cover with cold water. Bring to a boil over high heat and boil for 10 minutes. Drain and rinse the bones and meat, and wash out the pot. This brief blanch helps keep the finished broth clearer; it is not a substitute for fully cooking the meat.
- Return the blanched ingredients to the pot and add 16 cups (3.8 L) fresh cold water. Bring just to a boil, then reduce the heat to maintain a gentle simmer. Skim foam from the surface during the first 20 minutes. Add the onion and bruised lemongrass, then simmer uncovered for 2½ hours. Keep the liquid at a quiet bubble rather than a rolling boil; add hot water if the bones become exposed.
- After 1½ hours of simmering, check the beef shank and pork hock. Remove each piece when tender, typically after 1½ to 2 hours, and check the thickest part with a food thermometer. Beef and pork whole cuts must reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. Cool the meat briefly, slice it, and refrigerate it if it will not be used soon. Let the bones continue simmering until the broth has cooked for 2½ hours total.
- Strain the broth into a clean pot and discard the bones, onion, and lemongrass. Stir in 2 tablespoons fish sauce, 1 tablespoon salt, and the sugar. Taste and adjust with more fish sauce or salt. Keep the broth hot at a simmer while preparing the remaining ingredients.
- For the chile oil, warm the neutral oil in a small pan over medium-low heat. If using annatto, add the seeds and stir for 1 to 2 minutes, until the oil turns orange-red; remove the seeds. Add the shallot and minced lemongrass and cook for 2 to 3 minutes, stirring, until fragrant and softened. Take the pan off the heat and stir in the ground chile. Add the oil to the broth gradually, tasting as you go; save some for serving if you prefer less heat.
- Cook the dried noodles according to their package directions, usually in a separate pot of boiling water. Drain and rinse briefly with warm water to remove excess starch. Divide among six large bowls.
- Bring the broth back to a boil. Add the thin beef slices in small batches and simmer until fully cooked; check a representative thick slice with a food thermometer for the USDA FSIS safe minimum of 145°F (63°C). Add the cooked, sliced shank and pork hock to warm through. If using ready-to-eat chả lụa, add it only long enough to heat. Keep raw beef separate from cooked meat and garnishes.
- Ladle broth and beef over the noodles, distributing the pork and sausage among the bowls. Top with scallions and serve immediately with lime, bean sprouts, herbs, and cabbage or banana blossom on the side.
Tips
- Look for dried thick rice noodles labeled for bún bò Huế at Vietnamese or other Asian grocery stores. If unavailable, use thick dried rice noodles; their texture may be less springy. Cook them separately so they do not make the broth cloudy.
- Fresh lemongrass gives the broth its characteristic fragrance. If you cannot find it, omit rather than replacing it with lemon zest, which tastes different. A little extra lime at the table adds brightness but does not duplicate lemongrass.
- For a milder soup, begin with half the chile oil and offer the rest at the table. Chile strength varies, so avoid adding all of it before tasting.
- Use a gentle simmer and skim early foam for a cleaner-tasting broth. Do not leave cooked meat at room temperature while the stock continues; refrigerate it promptly if it is not being served right away.
Serving Suggestions
Serve the soup piping hot, with each bowl built around noodles, sliced beef, and pork in fragrant broth. Put lime wedges, bean sprouts, mint, cilantro, cabbage or banana blossom, and extra chile oil on the table so everyone can adjust the bowl. A small dish of fish sauce with sliced chile is an optional salty accompaniment; use it sparingly because the soup is already seasoned.
Variations
For a simpler bowl, leave out the pork hock and sausage, using an additional pound (450 g) of beef shank or brisket and keeping the same amount of water. For a pork-forward version, use more hock and less beef shank. Annatto is optional and mainly gives the broth a red-orange hue; it does not provide the chile heat. If annatto seeds are unavailable, skip them rather than using food coloring. Fish sauce is important to the savory broth, but a mild soy sauce can season it in a pinch; the flavor will be less traditionally Vietnamese.
Storage and Reheating
Refrigerate broth and cooked meat within 2 hours of cooking, preferably in shallow, covered containers. Keep broth and meat separate from cooked noodles and fresh garnishes. The broth and meat keep for 3 to 4 days in the refrigerator; cooked noodles are best within 2 days. Freeze broth and meat for up to 3 months for best quality, then thaw overnight in the refrigerator. Reheat broth and meat until they reach 165°F (74°C), checking with a food thermometer. Reheat only the portion you plan to eat, and cook fresh noodles for the best texture.
Frequently Asked Questions
How spicy is bun bo Hue?
It is commonly chile-forward, but the heat varies by recipe and serving. This recipe lets you control it by adding chile oil gradually and serving extra on the side.
Can I make the broth ahead?
Yes. Cook and strain the broth, then refrigerate it with the meat in separate covered containers within 2 hours. Reheat to 165°F (74°C) before serving, and prepare noodles and fresh garnishes on the day you eat.
Do I have to use beef bones?
Bones give the broth body and depth, but you can make it with shank and pork hock alone. The result will be lighter and less gelatinous; keep the simmer gentle and taste carefully before serving.
What can I use instead of pork hock?
Use more beef shank or a piece of pork shoulder. The broth will lose some of the hock’s richness and gelatin, but it will still be flavorful. Ask the butcher to cut a hock into manageable pieces.
Can I use fresh noodles?
Yes. Fresh thick rice noodles need much less cooking than dried noodles. Follow the package directions, warm them briefly in hot water if needed, and drain before adding them to bowls.
Why cook the noodles separately?
Separate cooking keeps excess starch out of the broth and prevents noodles from swelling while they sit in the pot. Portion them into bowls just before ladling on the hot soup.
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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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