Bun Bo Hue Recipe: Spicy Beef Noodle Soup

Bun Bo Hue is a bold, spicy beef noodle soup from the central Vietnamese city of Hue, known for its deeply savory broth flavored with lemongrass, shrimp paste, and annatto oil, and its signature round, thick rice noodles. Unlike pho, it’s assertive and aromatic, with a pleasant heat that comes from fresh chilies and a funky depth from mam tom (shrimp paste). This recipe builds a rich, restaurant-quality broth at home using oxtail and beef shank, and it’s meant to be customized at the table with fresh herbs and lime.

Ingredients

2 lbs (900 g) beef shank, sliced into 1-inch thick pieces
2 lbs (900 g) oxtail, cut into segments
1 lb (450 g) pork hock (optional, for extra richness)
12 cups (2.8 L) water
2 stalks lemongrass, bruised and cut into 3-inch pieces
1 large onion, halved and charred
1 (2-inch) piece ginger, sliced and charred
2 tbsp (30 ml) fish sauce, plus more to taste
1 tbsp (15 ml) shrimp paste (mam tom)
1 tbsp (15 g) sugar
1 tsp (5 g) salt, plus more to taste
2 tbsp (30 ml) annatto oil (or vegetable oil mixed with 1 tsp annatto seeds)
1 tbsp (15 g) minced lemongrass (white part only)
2 shallots, minced
2 cloves garlic, minced
2-3 fresh red chilies, minced (adjust to heat preference)
1 tbsp (15 ml) chili oil (optional, for extra heat)
1 lb (450 g) thick round rice noodles (bun bo Hue noodles or pad Thai noodles)
1/2 cup (20 g) fresh herbs: Thai basil, cilantro, and mint, chopped
1/2 cup (40 g) bean sprouts
1 lime, cut into wedges
Thinly sliced red cabbage or banana blossom (optional, for garnish)

Instructions

Blanch the meats: Place beef shank, oxtail, and pork hock (if using) in a large pot. Cover with cold water and bring to a boil. Boil for 5 minutes, then drain and rinse the meats under cold water. Clean the pot.
Make the broth: Return the meats to the pot and add 12 cups (2.8 L) of water. Add the bruised lemongrass, charred onion, and charred ginger. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.
Simmer the broth: Cover and simmer gently for 2 to 2.5 hours, until the beef shank and oxtail are tender but not falling apart. The broth should be flavorful and slightly reduced.
Remove the meats: Using tongs, transfer the beef shank, oxtail, and pork hock to a plate. Let cool slightly, then remove the meat from the bones (discard bones and any gristle). Slice the meat into bite-sized pieces. Cover and set aside.
Strain the broth: Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids (lemongrass, onion, ginger). You should have about 8 cups (1.9 L) of broth.
Season the broth: Return the pot to medium heat. Stir in fish sauce, shrimp paste, sugar, and salt. Taste and adjustâ€”the broth should be savory, slightly salty, and aromatic.
Make the annatto oil: In a small skillet, heat the annatto oil (or vegetable oil with annatto seeds) over medium heat. Add the minced lemongrass, shallots, garlic, and chilies. Cook for 2-3 minutes until fragrant and the oil is reddish. Stir in chili oil if using.
Finish the broth: Pour the annatto oil mixture into the broth. Stir well. Keep the broth hot over low heat while you cook the noodles.
Cook the noodles: Bring a large pot of water to a boil. Cook the rice noodles according to package directions (usually 5-7 minutes for fresh, or 8-10 minutes for dried). Drain and rinse with cold water to stop cooking.
Assemble the bowls: Divide the noodles among 6 large bowls. Top with the sliced beef and oxtail meat. Ladle the hot broth over the top.
Serve immediately: Garnish with fresh herbs, bean sprouts, lime wedges, and optional cabbage/banana blossom. Let each person add extra chili or fish sauce to taste.

Tips

Shrimp paste is essential: It gives bun bo Hue its signature funk. If you can’t find it, you can omit it, but the broth will be less complex. Use a good-quality shrimp paste, and add it sparinglyâ€”you can always add more.
Char the aromatics: Charring the onion and ginger directly over a gas flame or under a broiler adds a smoky depth that you can’t get otherwise. Don’t skip this step.
Noodle substitution: If you can’t find authentic bun bo Hue noodles, use thick round rice noodles (like pad Thai noodles) or even udon noodles in a pinch. The texture will be different but still delicious.
Make ahead: The broth can be made up to 2 days ahead. Cool completely, then refrigerate in an airtight container. The flavor will actually improve overnight. Cook the noodles fresh when serving.

Serving Suggestions

Serve bun bo Hue as a main course, with a platter of fresh herbs (Thai basil, mint, cilantro), lime wedges, and sliced chilies on the side. It’s customary to add a spoonful of shrimp paste to the broth at the table if you want more intensity. A side of crunchy baguette or steamed rice is great for soaking up the broth, and a cold Vietnamese beer or iced tea balances the heat.

Variations

Chicken version: Replace the beef and oxtail with 2 lbs (900 g) of chicken thighs or drumsticks. Use chicken broth instead of water, and reduce cooking time to about 1 hour. The shrimp paste can be reduced or omitted for a milder flavor.
Vegetarian version: Use vegetable broth and add 1 lb (450 g) of firm tofu, cubed, and extra mushrooms (like shiitake or oyster). Skip the shrimp paste, and add a teaspoon of miso paste to mimic the umami.
Extra spicy: Add more fresh chilies or a tablespoon of sambal oelek to the broth. You can also serve with a side of chili garlic sauce for those who want more heat.

Storage and Reheating

Store the broth and meat separately from the noodles. The broth and meat can be refrigerated for up to 4 days, or frozen for up to 3 months. Cooked noodles are best eaten immediately; if you have leftovers, store them separately in the refrigerator for up to 2 days, but they will become soft. To reheat, bring the broth to a simmer and add the meat to warm through. Cook the noodles briefly in hot water (or microwave) to soften, then assemble fresh bowls. Reheat leftovers to 165Â°F (74Â°C) before serving.

Frequently Asked Questions

What is the difference between bun bo Hue and pho? Pho is a lighter, clearer broth made with charred onion, ginger, and star anise, served with flat rice noodles and thin slices of raw beef that cook in the hot broth. Bun bo Hue is a richer, spicier broth with lemongrass and shrimp paste, served with thick round noodles and cooked beef shank and oxtail.

Can I use a pressure cooker or Instant Pot? Yes. Brown the meats first, then add all broth ingredients and pressure cook on high for 30-40 minutes, followed by a natural release. This cuts the cooking time significantly. The broth will be slightly less clear but still flavorful.

What is annatto oil, and can I substitute it? Annatto oil is made by infusing oil with annatto seeds, which give a reddish-orange color and a mild, earthy flavor. You can substitute with a mix of paprika and vegetable oil (1 tbsp paprika + 2 tbsp oil) for color, though the flavor will be slightly different.

How do I make the broth less salty? The saltiness comes from fish sauce and shrimp paste. Start with less than the recipe calls for, and taste before adding more. You can also add a potato or a piece of daikon radish to the broth while simmering to absorb excess salt, then discard before serving.

Can I use pre-made beef broth? Yes, but choose a low-sodium variety and be prepared to adjust the seasonings. You’ll need about 8 cups of broth. The flavor will be less deep than a homemade broth, but it’s a good shortcut.

Is bun bo Hue always spicy? Traditionally, it has a moderate heat, but the spiciness can be adjusted. The chili oil and fresh chilies are added to the broth, so you can control the heat by adding less or more. Serve with extra chilies on the side for those who want it hotter.

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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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