This Bun Bo Hue recipe brings the bold, fiery soul of Central Vietnam right into your own kitchen.
If you have ever had pho and wondered what its spicier, funkier cousin tastes like, this is it.
Bun bo hue is a beef and pork noodle soup from the old imperial city of Hue, built on a broth loaded with lemongrass, chili oil, and a deep savory backbone from simmered bones.
It takes a bit of time on the stove, but almost none of that time is hands on, and the payoff is a bowl that tastes like it came straight out of a Vietnamese noodle shop.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 3 hours 30 minutes |
| Total Time | 4 hours |
| Servings | 6 bowls |
| Difficulty Level | Intermediate |
Why You’ll Love This Bun Bo Hue Recipe
This is the kind of soup that turns a quiet Sunday into an event.
The broth simmers low and slow while the whole house fills up with the smell of lemongrass and toasted chili oil.
It also happens to be far more forgiving than people expect once you understand the basic rhythm of building the broth.
- Deep, complex broth built from beef and pork with a genuinely restaurant-quality flavor
- Big, bold spice level that you can dial up or down to suit your own heat tolerance
- A fun weekend cooking project that mostly simmers itself once the prep is done
- Endlessly customizable with different proteins, herbs, and toppings
- Freezes beautifully, so one pot gives you several future meals
This soup shares a lot of DNA with a classic Vietnamese Noodle Soup, though the flavor profile heads in a much spicier direction.
Ingredients
Bun bo hue has a longer ingredient list than most weeknight soups, but almost everything here is doing real work in the final flavor.
Nothing is filler, so try not to skip pieces even if they seem small, like the shrimp paste or the rock sugar.
- 3 lbs beef shank, cut into large chunks
- 2 lbs pork hocks, cleaned and cut in half
- 1 lb pork belly
- 4 quarts water
- 10 stalks fresh lemongrass, bruised and tied into bundles
- 1 large yellow onion, halved and charred
- 1 (2 inch) piece ginger, halved and charred
- 1 small pineapple, peeled and quartered (or a 1 inch slice of pineapple core)
- 1 small daikon radish, peeled and cut into chunks
- 3 tablespoons Vietnamese fermented shrimp paste (mam ruoc)
- 1/4 cup fish sauce
- 2 tablespoons rock sugar or granulated sugar
- 1 tablespoon salt
- 1/4 cup annatto seeds, for the chili oil
- 1/2 cup neutral oil, such as vegetable or canola oil
- 2 tablespoons finely minced lemongrass, for the chili oil
- 4 cloves garlic, minced
- 2 shallots, minced
- 2 to 4 tablespoons Vietnamese chili flakes, to taste
- 2 lbs thick round rice noodles (bun bo hue noodles) or vermicelli as a substitute
- 8 oz Vietnamese ham (cha lua), thinly sliced
- Bean sprouts, for serving
- Thinly sliced banana blossom, for serving
- Fresh herbs such as Thai basil, mint, and rau ram, for serving
- Lime wedges, for serving
- Sliced red onion and chopped scallion, for garnish
For a related weeknight option that leans on many of the same pantry staples, my Asian Beef Noodle Soup is a good one to bookmark too.
Kitchen Equipment Needed
None of this requires anything exotic, but a couple of larger pieces of equipment will make the process much smoother.
A big stockpot is really the only non negotiable item on this list.
- Large stockpot (at least 8 quarts)
- Fine mesh skimmer, for clearing impurities from the broth
- Small saucepan, for the chili oil
- Fine mesh strainer
- Sharp chef’s knife
- Cutting board
- Ladle
- Large serving bowls
You might also enjoy: Beef Noodle Soup
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this soup, based on years of trial and error in my own kitchen.
1. Vietnamese Fermented Shrimp Paste (Mam Ruoc)
This is the single ingredient that gives bun bo hue its signature funky depth, and there is really no good substitute for it.
A little goes a long way, and one jar will last you through several batches of soup.
2. Large Enameled Stockpot
A heavy, wide stockpot holds heat evenly so your broth simmers gently instead of boiling hard and turning cloudy.
It also has enough room for all the bones and meat without crowding.
3. Thick Round Rice Noodles (Bun Bo Hue Style)
The thick, chewy noodles are what separate an authentic bowl of bun bo hue from a bowl of thin vermicelli with the right broth on top.
They hold up beautifully and soak up the spicy broth without turning mushy.
4. Annatto Seeds
Annatto seeds are what give the broth that gorgeous deep red-orange color without adding any real heat of their own.
Frying them in oil is a quick step that pays off enormously in the finished bowl.
5. Fine Mesh Skimmer
Skimming the broth regularly during the first hour of cooking is what keeps it looking clean instead of cloudy.
This tool makes that job fast and mess free.
I learned a lot of this broth-building technique while working on my Thai Chicken Soup, which uses a similar low and slow simmering approach.
Step-by-Step Instructions: How to Make Bun Bo Hue
Step 1: Parboil the Meat and Bones
- Place the beef shank and pork hocks into a large stockpot and cover completely with cold water.
- Bring the water to a rolling boil over high heat and let it boil hard for about 5 minutes.
- You will notice grayish foam and scum rising to the surface. This is normal and is exactly what you want to remove.
- Drain the pot completely in a colander in the sink, then rinse the beef shank and pork hocks under cold running water to remove any clinging scum.
- Rinse out the stockpot as well so no residue is left behind, since this step directly affects how clear your final broth looks.
Step 2: Char the Aromatics
- While the meat is parboiling, place the halved onion and ginger directly over a gas flame, on a hot dry skillet, or under a broiler.
- Char them until the skin is blackened in spots and the aromatics smell noticeably sweeter and smokier, about 5 to 8 minutes.
- Let them cool slightly, then rinse off any loose burnt skin under cool water. Leave the charred spots intact, since that is where the flavor lives.
- Set the charred onion and ginger aside until the broth is ready for them.
Step 3: Build the Base Broth
- Return the cleaned beef shank and pork hocks to the rinsed stockpot.
- Add the pork belly, 4 quarts of fresh water, the charred onion, charred ginger, lemongrass bundles, pineapple, and daikon.
- Bring everything to a boil over high heat, then immediately reduce the heat to the lowest setting that maintains a gentle simmer.
- Skim any foam that rises to the top every 15 to 20 minutes for the first hour of cooking, using your fine mesh skimmer.
- Simmer uncovered for about 1 hour, or until the pork hocks are fork tender but the meat is not falling apart.
- Remove the pork hocks and pork belly and set them aside to cool. Leave the beef shank in the pot to continue simmering.
- Continue simmering the beef shank alone for another 1.5 to 2 hours, or until it is completely tender when pierced with a fork.
- Once tender, remove the beef shank from the broth and set aside with the other cooked meats to cool.
Step 4: Season the Broth
- Strain the broth through a fine mesh strainer into a clean pot, discarding the spent lemongrass, onion, ginger, pineapple, and daikon.
- Stir the fermented shrimp paste into a small bowl with a few tablespoons of hot broth to loosen it, then whisk it back into the pot.
- Add the fish sauce, rock sugar, and salt to the broth.
- Bring the broth back to a gentle simmer and taste it, adjusting the fish sauce, sugar, or salt until the flavor feels balanced between salty, savory, and slightly sweet.
- Keep the seasoned broth warm over low heat while you prepare the chili oil.
Step 5: Make the Chili Oil
- Heat the neutral oil in a small saucepan over medium heat.
- Add the annatto seeds and cook for 2 to 3 minutes, stirring, until the oil turns a deep red-orange color, then strain out and discard the seeds.
- Return the strained oil to the saucepan over medium heat and add the minced lemongrass, garlic, and shallots.
- Saute for 3 to 4 minutes until fragrant and lightly golden, being careful not to let the garlic burn.
- Stir in the Vietnamese chili flakes and cook for 1 more minute, then remove from the heat.
- Stir about half of this chili oil directly into the pot of broth for color and background heat, and reserve the rest for serving at the table.
Step 6: Prepare the Meats and Noodles
- Once the beef shank, pork hocks, and pork belly are cool enough to handle, slice them thinly against the grain.
- Thinly slice the Vietnamese ham as well and set all the sliced meats aside on a platter.
- Cook the thick round rice noodles according to the package instructions, usually a quick boil of 3 to 5 minutes, then drain well.
- Rinse the cooked noodles briefly under cool water to stop them from sticking together and to keep them from overcooking in their own residual heat.
Step 7: Assemble and Serve
- Divide the cooked noodles evenly among six large serving bowls.
- Top each bowl with slices of beef shank, pork hock, pork belly, and Vietnamese ham.
- Ladle the hot, seasoned broth generously over each bowl, making sure some of the reserved chili oil floats visibly on top.
- Garnish with sliced red onion and chopped scallion.
- Serve immediately with bean sprouts, banana blossom, fresh herbs, and lime wedges on the side so everyone can customize their own bowl.
The same slow simmering method shows up in my Chicken Noodle Soup, if you want an easier weeknight version of this technique.
Tips for The Best Bun Bo Hue
A few small habits make a noticeable difference between an average pot and a genuinely great one.
Most of these come down to patience during the broth building stage.
- Do not skip the parboil and rinse step, since it is the main thing keeping your broth clear instead of muddy
- Simmer the broth gently rather than at a hard boil, which keeps it from turning cloudy
- Taste and adjust the seasoning after the broth is fully built, not before, since the flavors concentrate as it reduces
- Add the chili oil to the pot gradually so you can control the heat level as you go
- Make the broth a day ahead if you can, since the flavor deepens significantly overnight
Read Also: Crockpot Chicken Noodle Soup
Serving Suggestions
Bun bo hue is really a build-your-own-bowl kind of meal, since the herbs and toppings do so much of the final flavor work.
I like setting everything out on the table so people can adjust their bowl as they eat.
- A big platter of fresh herbs, bean sprouts, and lime wedges for topping the soup at the table
- A side of Air Fryer Spring Rolls for a crunchy contrast to the soup
- Extra reserved chili oil on the side for anyone who wants more heat
- Iced Vietnamese coffee to balance out the spice at the end of the meal
- A light cucumber salad to cool the palate between spoonfuls
Variations of Bun Bo Hue
Once you understand the base broth, this recipe is easy to adapt to what you have on hand or what your household prefers.
None of these changes stray too far from the spirit of the original dish.
- Swap the pork hocks for oxtail for an even richer, more gelatinous broth
- Use chicken broth as a shortcut base if you are short on time, then season it with the bun bo hue aromatics
- Add pork blood cake, a traditional topping, if you can find it at a Vietnamese market
- Make it milder by cutting the chili flakes in half and letting people add heat individually at the table
- Try it vegetarian by using a mushroom and kombu broth and skipping the shrimp paste in favor of extra fish sauce alternative or soy sauce
For another spicy, herb-forward soup in a similar spirit, my Tom Yum Soup is worth trying next.
Storage and Reheating
This soup actually improves with a day of rest in the fridge, which makes it a great make-ahead option.
Just keep the noodles separate from the broth so they do not turn mushy in storage.
- Store the broth and cooked meats in an airtight container in the refrigerator for up to 4 days
- Keep cooked noodles in a separate container in the fridge for up to 2 days
- Freeze the broth alone in a freezer safe container for up to 3 months
- Reheat the broth in a pot over medium heat until it reaches a gentle simmer, then pour over freshly boiled noodles
- Avoid microwaving the noodles directly in the broth, since they can turn soft and gummy
Another favorite: Thai Red Curry Chicken
Nutritional Facts
Nutrition will vary depending on your exact cuts of meat and how much broth and noodles you serve per bowl, but a typical serving of bun bo hue runs roughly 550 to 650 calories, with around 30 to 35 grams of protein, 20 to 25 grams of fat, and 55 to 65 grams of carbohydrates, mostly from the rice noodles.
Sodium tends to run on the higher side due to the fish sauce and shrimp paste, generally landing between 1,200 and 1,600 milligrams per bowl, so keep that in mind if you are watching your sodium intake.
You can find a similarly rich, protein-packed bowl in my Thai Green Curry Chicken if you are comparing nutritional profiles across recipes.
Health Benefits of Key Ingredients
Beyond being deeply comforting, several ingredients in this soup carry real nutritional upsides.
It is a genuinely balanced bowl once you factor in the protein, herbs, and vegetables.
- Lemongrass contains compounds associated with anti-inflammatory and antioxidant properties
- Beef and pork provide a strong source of protein, iron, and vitamin B12
- Fresh herbs like mint and Thai basil add vitamin A and vitamin K along with fresh flavor
- Bean sprouts contribute fiber and vitamin C with very few calories
- Ginger, used in the broth, is commonly associated with aiding digestion
This pairs nicely with the herb-heavy approach in my Hot and Sour Soup, another soup where fresh aromatics do a lot of the nutritional heavy lifting.
FAQs About Bun Bo Hue
1. What does bun bo hue taste like?
It tastes spicy, savory, and slightly funky from the fermented shrimp paste, with a strong lemongrass presence throughout.
It is bolder and hotter than pho, with a much deeper red color from annatto oil and chili.
2. Can I make bun bo hue less spicy?
Yes, simply reduce the amount of chili flakes in the chili oil or leave it out of the broth entirely.
You can then serve the reserved chili oil on the side so each person can add their own preferred amount of heat.
3. What can I use instead of thick rice noodles?
Regular vermicelli rice noodles work as a substitute, though the texture will be noticeably different.
The thick, chewy noodles are traditional and hold up better in the hot broth, so use them if you can find them.
4. Is fermented shrimp paste necessary?
It is a defining ingredient in authentic bun bo hue and gives the broth its signature funky depth.
You can leave it out in a pinch, but the flavor will be noticeably flatter and less traditional.
5. Can I make this soup in a slow cooker or Instant Pot?
Yes, both work well for this recipe and can cut down on hands-on time significantly.
In a pressure cooker, cook the bones and meat on high pressure for about 45 to 60 minutes, then proceed with straining and seasoning the broth as usual.
You might also enjoy: Tom Kha Gai
Bun Bo Hue
Ingredients
- 3 lbs beef shank cut into large chunks
- 2 lbs pork hocks cleaned and cut in half
- 1 lb pork belly
- 4 quarts water
- 10 stalks fresh lemongrass bruised and tied into bundles
- 1 large yellow onion halved and charred
- 1 ginger 2 inch piece, halved and charred
- 1 small pineapple peeled and quartered (or a 1-inch slice of pineapple core)
- 1 small daikon radish peeled and cut into chunks
- 3 tablespoons Vietnamese fermented shrimp paste mam ruoc
- 1/4 cup fish sauce
- 2 tablespoons rock sugar or granulated sugar
- 1 tablespoon salt
- 1/4 cup annatto seeds for the chili oil
- 1/2 cup neutral oil such as vegetable or canola oil
- 2 tablespoons lemongrass finely minced, for the chili oil
- 4 cloves garlic minced
- 2 shallots minced
- 2 tablespoons Vietnamese chili flakes to taste
- 2 lbs thick round rice noodles bun bo hue noodles or vermicelli as a substitute
- 8 oz Vietnamese ham cha lua, thinly sliced
- Bean sprouts
- Banana blossom thinly sliced
- Fresh herbs such as Thai basil, mint, and rau ram
- Lime wedges
- Red onion sliced, for garnish
- Scallion chopped, for garnish
Equipment
- Large stockpot At least 8 quarts
- Fine Mesh Skimmer
- Small saucepan For the chili oil
- Fine-mesh strainer
- Sharp chef’s knife
- Cutting board
- Ladle
- Large serving bowls
Method
- Parboil the beef shank and pork hocks in a large pot of boiling water for 5 minutes. Drain, rinse the meat and pot thoroughly to remove scum.
- Char the halved onion and ginger over a flame or in a dry skillet until blackened. Rinse off loose burnt skin, leaving the charred flavor.
- Return cleaned meats to the pot with 4 quarts of fresh water, charred onion, ginger, lemongrass, pineapple, and daikon. Bring to a boil, then lower to a gentle simmer.
- Simmer for 1 hour, skimming foam regularly. Remove pork hocks and belly. Continue simmering the beef shank for another 1.5-2 hours until tender. Remove and set aside all meats.
- Strain the broth, discarding solids. Whisk in shrimp paste, fish sauce, rock sugar, and salt. Adjust seasoning to your taste.
- Heat oil with annatto seeds until red. Strain out seeds. Sauté minced lemongrass, garlic, and shallots in the oil until fragrant. Stir in chili flakes. Add half the chili oil to the broth, reserve the rest.
- Slice the cooked beef shank, pork hocks, and pork belly. Cook the rice noodles according to package directions. Rinse with cool water to prevent sticking.
- Divide noodles into bowls. Top with sliced meats and ham. Ladle the hot broth over each bowl. Garnish with red onion and scallion. Serve immediately with herbs, sprouts, and lime.
Nutrition
Notes
- Broth Clarity: Do not skip the parboil and rinse step; it is essential for a clear, not cloudy, broth.
- Gentle Simmer: Keep the broth at a gentle simmer, not a rolling boil, to maintain clarity.
- Shrimp Paste: The fermented shrimp paste (mam ruoc) is key for authentic flavor. Dissolve it in a little hot broth before adding to the pot.
- Chili Oil Control: Add the chili oil gradually to control the spice level. You can always add more, but you can’t take it out.
- Make Ahead: The broth and meats can be made 1-2 days ahead. The flavor deepens significantly overnight.
- Storage: Store broth and meats separately from noodles. Noodles can become mushy if stored in the broth.
- Freezing: The broth freezes beautifully for up to 3 months. Cook fresh noodles when you’re ready to serve.
- Substitutions: Oxtail can replace pork hocks for an even richer broth. For a milder version, reduce the chili flakes in the oil.
- Noodle Prep: Do not overcook the noodles. Rinse them with cold water after cooking to stop the cooking process and prevent sticking.
- Serving Style: Bun bo hue is best served as a build-your-own-bowl meal with herbs and toppings on the side.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Bun bo hue takes a little patience, but it rewards you with one of the most satisfying bowls of soup you can make at home.
Once that broth is simmering away, the rest of the process comes together easily.
Give this one a try this weekend, and let me know in the comments how your bowl turned out.
If you loved it, share this recipe with a friend who needs a good bowl of spicy noodle soup in their life.
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