Bún Bò Huế (Vietnamese Spicy Beef & Pork Noodle Soup) — Recipe

🍜 What to expect

This is not a delicate noodle soup. Bún bò Huế is all about a robust broth perfumed with lemongrass, seasoned with fish sauce, and finished with spicy chili oil. Traditionally it’s served with thick, round rice noodles (often called bún), slices of beef, tender pork, and a pile of crisp herbs and greens.

Flavour profile: spicy, savoury, lightly sweet, citrusy from lemongrass, and extra depth if you use a small amount of shrimp paste.

⏱️ Quick overview

• Servings: 4–6
• Prep time: 25 minutes
• Cook time: 2–2.5 hours
• Difficulty: Medium (easy steps, but a few components)

🧺 Ingredients

For the broth

• 500–700 g beef shank, beef ribs, or a mix of meat and soup bones
• 300–500 g pork hock (or pork leg bones / meaty ribs)
• 2.5–3 litres water
• 3–4 stalks lemongrass, bruised (smash with the side of a knife) and cut into 8–10 cm pieces
• 1 large onion, halved
• 5–6 cloves garlic, lightly crushed
• 1 thumb-sized piece of ginger, sliced
• 1–2 tbsp fish sauce (plus more to taste at the end)
• 1–2 tsp sugar (or rock sugar), to balance
• Salt, to taste
• Optional but traditional: 1–2 tsp shrimp paste (start small)

For the chili oil (signature red broth) 🌶️

• 3 tbsp neutral oil
• 2 cloves garlic, finely chopped
• 1–2 tbsp chili paste (or finely chopped fresh chili)
• 1–2 tsp sweet paprika (or annatto powder if you have it)

Noodles & toppings

• 400–600 g thick rice noodles (round rice vermicelli)
• Spring onion, finely sliced
• Fresh herbs: Thai basil, coriander (cilantro), mint
• Bean sprouts
• Lime wedges
• Optional: thinly sliced white onion, shredded cabbage, banana blossom (if available)

👩‍🍳 Method

1. Parboil the meat (cleaner broth). Place beef and pork in a large pot, cover with water, bring to a boil for 5 minutes, then drain. Rinse the meat under warm running water to remove foam and impurities. Rinse the pot too.
2. Simmer the broth. Return the cleaned meat to the pot with 2.5–3 litres fresh water. Add lemongrass, onion, garlic, and ginger. Bring to a gentle simmer (not a rolling boil). Skim any foam during the first 20 minutes, then simmer uncovered for 1.5–2.5 hours, until the pork is tender and the beef is cooked through and sliceable.
3. Remove and slice the meat. Take out the pork and beef as they become tender. Cool slightly, then slice the beef thinly and pull or chop the pork into bite-size pieces. (If bones are still needed for flavour, return them to the pot.)
4. Make the chili oil. In a small pan, warm the oil over medium heat. Add garlic and cook briefly until fragrant (don’t brown it). Stir in chili paste and paprika/annatto for 15–30 seconds, then turn off the heat. The oil should look red and aromatic.
5. Season the broth. Strain the broth if you want it extra clear, or leave it rustic. Stir in fish sauce and sugar. If using shrimp paste, dissolve a small amount in a ladle of hot broth first, then stir back in (this prevents lumps and lets you control intensity). Finally, add chili oil gradually until the heat and colour feel right.
6. Cook the noodles. Cook rice noodles according to the package, then rinse briefly with cold water to stop cooking and reduce sticking. Drain well.
7. Assemble bowls. Divide noodles into bowls, top with sliced beef and pork, then ladle over steaming hot broth. Finish with spring onion, herbs, bean sprouts, and a squeeze of lime.

✅ Tips, swaps & common mistakes

• Keep the simmer gentle: a hard boil makes the broth cloudy and can toughen meat.
• Shrimp paste is powerful: start with 1 tsp. You’re aiming for depth, not a fishy aroma.
• Adjust seasoning at the end: fish sauce is best added once the broth is finished so it stays bright.
• Prefer milder heat? Use less chili paste and serve extra chili oil on the side.
• Make-ahead friendly: the broth tastes even better the next day. Chill, skim any solidified fat, reheat, then cook fresh noodles.

❓ FAQ

Can I make it with only beef?

Yes. You’ll lose some of the gelatin-rich body that pork hock adds, so consider using beef shank and a couple of beef bones to keep the broth full and silky.

Which noodles are best for bún bò Huế?

Look for thick, round rice noodles (often labelled “round rice vermicelli”). Thin vermicelli works in a pinch, but the traditional bite comes from the thicker strands.

How long does it keep?

Store broth and meat (without noodles) in the fridge for up to 3 days, or freeze for up to 2–3 months. Cook noodles fresh for the best texture.

Our picks (pantry helpers)

• Fish sauce: the key seasoning—add gradually and taste.
• Chili paste: an easy way to build heat and colour quickly.
• Rice noodles: thicker, round noodles make the bowl feel more authentic.

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