Authentic Bún Bò Huế (Spicy Beef Noodle Soup from Huế)

Let’s cook one of my all-time favorite Vietnamese noodle soups: Bún Bò Huế. Bold, spicy, and full of aroma, this beef noodle soup hails from Huế—the former imperial capital and the soul of Central Vietnamese cuisine. If you ask most Vietnamese folks to choose between Bún Bò Huế and Phở, I’d bet at least 7 out of 10 would go for Bún Bò Huế—simply because of its rich, deep, and unforgettable flavors.

So here it is—my go-to recipe with a few local tips straight from a Vietnamese kitchen to help you make this iconic dish just right.

Bún Bò Huế – The Heart and Soul of Central Vietnamese Cuisine

Vietnamese cuisine is incredibly regional. Each part of the country brings its own iconic flavors to the table.

In the North, you’ve got classics like Phở and Bún Chả—light, balanced, and all about letting the ingredients shine.

Down South, it’s hearty and vibrant with dishes like Cơm Tấm (broken rice with grilled pork) and Hủ Tiếu Nam Vang, a noodle soup loaded with toppings and a rich, flavorful broth.

But when it comes to Central Vietnam, it’s all about Bún Bò Huế—a bold, spicy beef noodle soup that packs a punch. Then there’s Mì Quảng, with turmeric noodles, just a bit of broth, and a whole rainbow of toppings.

The name says it all: “Bún” are round rice noodles, and “Bò” means beef. Add “Giò Heo”—pork knuckle—and you’ve got the full version: Bún Bò Giò Heo.

Huế, where this dish comes from, is known not just for its imperial history but also for its amazing food scene. It’s where royal recipes meet everyday street food. Whether it’s a bowl of Bún Bò Huế, a sweet cup of Chè, or a unique Cà Phê Muối (salt coffee!), Huế brings something special to every bite.

• Lemongrass. Lots of it. The more, the better. Fresh is ideal, but frozen stalks are totally fine too. Just skip the frozen pre-minced kind—it doesn’t have the same aroma or flavor.
• Mắm Ruốc Huế – this is a big one. Not just any shrimp paste will do. The one from Huế has a unique taste that’s essential for this dish. Don’t confuse it with Mắm Tôm from the North—they’re not the same at all.

Later, I’ll show you a simple tip I use to season the broth with shrimp paste—it adds just the right touch of funk without overpowering the lemongrass.

Now, about the noodles—there’s a bit of a debate. A lot of people think Bún Bò Huế has to be served with those thick, round noodles. And sure, they’re great for that chewy bite. But in Huế, locals often go for the thinner version. It’s really up to you: thick for texture, thin if you want the broth to soak in more.

And one last thing: pineapple. Some people add it to the broth, some don’t. I personally do, because it brings a natural sweetness. That way, I don’t need to add sugar. Just a small touch, but it really lifts the whole broth.

Ingredients

• Beef – Go for stew-friendly cuts like beef shank or brisket. I’m using beef shank and a bit of beef ribs today—super flavorful and perfect for long simmering.
• Pork Knuckle – This one’s a classic in Bún Bò Huế. It adds a rich, savory depth to the broth. If you don’t eat pork, no worries—just use more beef ribs instead.
• Optional Toppings – If you want to take it up a notch, feel free to add huyết (blood pudding), giò sống (uncooked pork paste), or chả lụa (Vietnamese pork sausage). Totally up to you!
• Lemongrass, Shallots & Ginger – These are essential for both aroma and balancing out the strong beefy smell. Lemongrass especially gives the broth its signature fragrance.
• Onion & Pineapple – I love adding these to naturally sweeten the broth. No need for extra sugar.
• Mắm Ruốc Huế – This is key. It’s the fermented shrimp paste from Huế that gives the broth its funky, umami backbone. Don’t skip it if you want the real deal.
• Ớt Sa Tế (Vietnamese Lemongrass Chili Oil) – You can buy it ready-made, but I usually whip up a quick version with minced lemongrass, shallots, fresh or dried chili, and annatto oil (or just paprika powder if that’s what you have on hand).
• Salt & Fish Sauce – Season to your liking. I usually adjust at the end, once the broth’s fully developed its flavor.

• Bún (Rice Noodles) – You’ve got options here. The thick round noodles labeled “Bún Bò Huế” are the classic choice, but regular thin round rice noodles work just as well. Both are totally authentic—it just depends on the texture you prefer.
• Veggies – In Saigon, people usually eat Bún Bò Huế with water spinach and banana blossom. In other central cities, you’ll often see it served with lettuce and mung bean sprouts. Overseas, I’ve seen Vietnamese use red cabbage too. Honestly, just use what you like and what’s available—it’s flexible.
• Herbs – For that fresh, herbal kick, I love adding Vietnamese coriander (rau răm), perilla leaves (tía tô), and Thai basil (húng quế). These herbs really bring the whole bowl to life.

Helpful Tips

• Lemongrass and Mắm Ruốc Huế are the heart of this dish. Don’t hold back—more lemongrass means more aroma, and that signature shrimp paste from Huế adds the depth you need.
• Make your broth just a little saltier than you’d normally prefer—it’ll mellow out once you add noodles, herbs, and veggies.
• If you don’t have fresh pineapple on hand, rock sugar works great as a natural sweetener. Just don’t overdo it.
• When using shrimp paste, only use the clear liquid after it’s been dissolved in water. Never throw it in directly—it’ll overpower the broth.
• Thick or thin noodles? Totally up to you. Both are used in Vietnam, so go with what you like or what’s available.
• Even though shrimp paste plays a big role in the broth, Bún Bò Huế is traditionally served with fish sauce on the side, not more shrimp paste.
• And for my vegan friends—yes, Bún Bò Huế Chay exists, and it’s delicious. Give my plant-based version a try!