Spicy Vietnamese beef and pork noodle soup
Bun Bo Hue
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Servings
6
6 bowls
Difficulty
Advanced
Cost
Moderate
$$
Bun Bo Hue
Spicy Vietnamese beef and pork noodle soup
★4.3(24)
A bold, fiery noodle soup from central Vietnam featuring lemongrass, shrimp paste, and thick round rice noodles. Layers of heat and umami in every spoonful.
20m
Prep Time
120m
Cook Time
140m
Total Time
6
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Bun bo hue is the spicier, bolder sibling of pho, originating from the imperial city of Hue. Its crimson broth gets depth from lemongrass, annatto oil, and fermented shrimp paste.
This recipe has been tested and refined to ensure reliable, delicious results every time you make it. Follow the steps carefully and you will be rewarded with something truly satisfying.
We developed this Bun Bo Hue recipe to be approachable without sacrificing depth of flavor. The key to this dish is building flavor at every stage, from the initial sear to the final seasoning. Whether you are cooking for a busy weeknight or entertaining guests, this recipe delivers reliable, deeply satisfying results that punch well above its effort level.
Ingredients
- 1 lb beef shank
- 1 lb pork bones
- 3 stalks lemongrass, bruised and cut into pieces
- 2 tbsp shrimp paste
- 1 lb thick round rice noodles (bun bo hue noodles)
- 2 tbsp chili oil or annatto oil
Instructions
- 1
Blanch beef shank and pork bones in boiling water for 5 minutes. Drain, rinse, and transfer to a clean pot with 12 cups water.
- 2
Add lemongrass and simmer for 1.5 hours until beef is tender. Remove beef, slice thinly, and set aside.
- 3
Stir shrimp paste and chili oil into the broth. Season with fish sauce and sugar to taste.
- 4
Cook rice noodles according to package directions and divide among bowls.
- 5
Top noodles with sliced beef, ladle broth over, and garnish with shredded cabbage, herbs, and lime wedges.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Shrimp pasteMiso paste + fish sauce
Similar umami depth with milder aroma
Thick rice noodlesRegular pho noodles
Thinner but still delicious in the broth
ShallotsRed onion, finely diced
Red onion is milder than yellow onion and closer to a shallot in flavor. Use about 25 percent less since shallots are more delicate.
Tips & Storage
Pro Tips
Toast the shrimp paste in a dry pan briefly to mellow its pungency before adding.
For extra richness, add a split pig foot to the simmering broth.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Bring broth to a boil and pour over freshly cooked noodles and sliced meats.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (85mg) · 6 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates12g
Fat50g
Fiber920mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is bun bo hue very spicy?
- It is moderately spicy; adjust chili oil to your preference.
- Where can I find the thick noodles?
- Asian grocery stores carry them fresh or dried, labeled bun bo hue.
- Can I freeze this?
- This freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers with as little air as possible. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat.
- Can I make this ahead?
- Yes. Prepare the dish up to 24 hours in advance and store it in the refrigerator. Reheat gently on the stovetop or in a 350 degree oven until warmed through. The flavors often improve after a day of resting.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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