International Cuisine > Vietnamese Cuisine > Noodle Soups (Vietnamese) > Bun Bo Hue Recipe

Bun Bo Hue: Spicy Vietnamese Noodle Soup

A fiery and flavorful Vietnamese noodle soup originating from Hue, the former imperial capital. This recipe captures the essence of Bun Bo Hue with its rich broth, tender beef, and aromatic spices.

Prep Time
45 minutes
Cook Time
3-4 hours
Servings
6-8
Ingredients
  • 1 kg Beef shank or chuck
  • 500 g Pork knuckles
  • 500 g Beef bones (optional, for richer broth)
  • 4-5 stalks Lemongrass
  • 50 g Ginger
  • 6 cloves Garlic
  • 3 medium Shallots
  • 2 tbsp Fermented shrimp paste (mam ruoc)
  • 2 tbsp Annatto seeds (dầu màu điều)
  • 1-2 tbsp Chili flakes
  • 1 tbsp Sugar
  • 2-3 tbsp Fish sauce
  • To taste Salt
  • 500 g Bun Bo Hue noodles (thick rice vermicelli)
  • 200 g Vietnamese ham (cha lua)
  • 200 g Cooked pig's blood cubes (optional)
  • 200 g Bean sprouts
  • 100 g Shredded banana blossom
  • 1/2 cup Mint leaves
  • 2 Lime wedges
  • 1/4 cup Cilantro
  • 2 Green onions

Preparing the Broth

1. Clean the Meats: Thoroughly rinse the beef shank/chuck, pork knuckles, and beef bones (if using). Blanch them in boiling water for 5-10 minutes to remove impurities. Drain and rinse again.

2. Infuse the Broth: In a large stockpot, combine the blanched meats, lemongrass (bruised), ginger (smashed), shallots (halved), and enough water to cover everything generously. Bring to a boil, then reduce heat to a simmer.

3. Simmer Patiently: Simmer for at least 3 hours, or until the beef is tender. Skim off any scum that rises to the surface during the simmering process. This is crucial for a clear broth.

Making the Chili Oil

1. Infuse the Oil: In a small saucepan, heat annatto seeds in oil over medium-low heat for about 5-7 minutes, until the oil turns a deep red color. Discard the seeds.

2. Add Aromatics: Add minced garlic and chili flakes to the annatto oil. Cook for another minute or two until fragrant, being careful not to burn the garlic. Set aside.

Flavoring the Broth

1. Shrimp Paste Magic: In a separate small bowl, mix the fermented shrimp paste with a little warm water to dissolve it. Strain this mixture through a fine-mesh sieve into the broth. This adds the signature umami flavor of Bun Bo Hue.

2. Seasoning: Stir in sugar, fish sauce, and salt to taste. Remember that the flavor will intensify as it simmers. Adjust as needed.

3. Beef Preparation: Once the beef shank/chuck is tender, remove it from the pot and let it cool slightly. Slice the beef thinly against the grain.

Assembling the Bun Bo Hue

1. Prepare the Noodles: Cook the Bun Bo Hue noodles according to package directions. Drain well.

2. Layer the Bowl: In a large bowl, add a portion of cooked noodles. Top with sliced beef, Vietnamese ham (cha lua), and cooked pig's blood cubes (if using).

3. Ladle the Broth: Pour the hot broth over the noodles and toppings.

4. Garnish Generously: Garnish with bean sprouts, shredded banana blossom, mint leaves, cilantro, and green onions. Serve immediately with lime wedges.

Serving Suggestions

Serve hot and fresh! Offer extra chili oil and fish sauce on the side for those who prefer a spicier or saltier broth. Enjoy with Vietnamese spring rolls or other Vietnamese appetizers.

Nutrition Facts Estimated per 100g of product

(These values are estimates and can vary significantly based on ingredient variations and portion sizes.)

Calories: 80-120 kcal
Protein: 8-12g
Fat: 3-6g
Carbohydrates: 5-10g
Sodium: 300-500mg

Other Important Considerations for Nutrition

Bun Bo Hue can be high in sodium due to the fish sauce and shrimp paste. Consider using low-sodium fish sauce or reducing the amount used. The richness of the broth comes from the meat and bones, so using leaner cuts of beef can help reduce the fat content. The vegetables add valuable vitamins and fiber. Be mindful of portion sizes to manage calorie intake.

← Authentic Vietnamese Spring Rolls (Goi Cuon) Che Chuoi (Vietnamese Banana Sweet Soup) →

FAQ

  • What can I substitute for fermented shrimp paste (mam ruoc)?

    Fermented shrimp paste is a key ingredient, but if you can't find it, you can try using a small amount of fish sauce combined with a tiny bit of shrimp powder (if available). The flavor will be different, but it will still add some umami.
  • How can I make the broth less spicy?

    Reduce or eliminate the chili flakes in the chili oil. You can also serve the chili oil on the side so people can adjust the spice level to their liking.
  • Can I make this recipe vegetarian?

    It's difficult to make a truly authentic vegetarian Bun Bo Hue because the broth relies heavily on meat and shrimp paste. However, you can try using a vegetarian broth and adding tofu or mushrooms for protein. Omit the shrimp paste or substitute with a vegetarian mushroom-based umami seasoning.