A spicy, complex Vietnamese beef noodle soup from Hue with lemongrass, shrimp paste, and thick round noodles.
Bun bo Hue is a bold, aromatic noodle soup from the former imperial capital of Vietnam. Unlike the subtle pho, this soup hits you with layers of flavor — a rich beef and pork broth infused with lemongrass, shrimp paste, and chili oil, served with thick round rice noodles and a variety of meats. Many Vietnamese consider it superior to pho, and one taste of its complex, spicy broth reveals why.
Serves 6
Boil beef shank and pork knuckle in water. Skim the foam. Add lemongrass and simmer for 2.5-3 hours until meat is tender.
Remove meat and slice. Add shrimp paste, chili oil, annatto oil, sugar, and salt to the broth. Simmer 15 more minutes.
Cook the thick rice noodles according to package directions. Drain and divide among bowls.
Top noodles with sliced meats. Ladle hot broth over. Serve with bean sprouts, fresh herbs, lime, and banana blossom on the side.
The broth needs long simmering — don't rush it.
Shrimp paste is pungent but essential; it rounds out the flavor.
Add blood cake or crab meatballs for a more traditional version.
Store broth and noodles separately. Broth keeps 3 days refrigerated or 3 months frozen.
Per serving (350g / 12.3 oz) · 6 servings total
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