vietnamesesoup
Bun Bo Hue
A spicy, complex Vietnamese beef noodle soup from Hue with lemongrass, shrimp paste, and thick round noodles.
Prep
30 min
Cook
180 min
Servings
6
Difficulty
Hard
4.8
Sign in to rate#vietnamese#soup#beef#noodles#spicy#hue
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.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add blood cake or crab meatballs for a more traditional version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.
Store broth and noodles separately. Broth keeps 3 days refrigerated or 3 months frozen.
Bun Bo Hue is celebrating Vietnamese brightness — herbs, lime, fish sauce and contrasting textures. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Per serving (350g / 12.3 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.