Today, let’s make one of my all-time favorite Vietnamese soups: Bún Bò Huế. This bold, spicy, and aromatic beef noodle soup comes from the heart of Vietnam—Huế, the former imperial capital.
If you were to ask most Vietnamese whether they prefer Bún Bò Huế or Phở, I’d wager 7 out of 10 would choose Bún Bò Huế for its rich, complex flavors.
So here it is—the authentic recipe, along with some local tips straight from a native Vietnamese kitchen, to help you cook this iconic dish to perfection!
Table of Contents
What does “Bún Bò Huế” mean?
In Vietnam, if Phở and Bún Chả (rice noodles with grilled pork) represent the Northern cuisine, Cơm Tấm (broken rice) and Hủ Tiếu Nam Vang (Phnompenh noodle soup) present the Southern cuisine, when thinking about central region, people can’t forget Bún Bò Huế and Mì Quảng (turmeric noodle soup).
Bún Bò Huế originates from Huế, the former imperial capital of Vietnam during the Nguyễn Dynasty.
“Bò” means beef, and “Bún” refers to the round rice noodles, unlike the flat noodles used in Phở. It’s also commonly known as Bún Bò Giò Heo, where “Giò Heo” refers to pork knuckle, another key ingredient in the dish.
Huế is like the Kyoto of Vietnam, known for its royal delicacies and humble street food like Bún Bò Huế, Chè (sweet soup), and even Cà Phê Muối (salt coffee).
In Vietnamese cuisine, another popular dish called “Bún Bò” is Bún Bò Xào, a rice noodle salad topped with stir-fried beef.
Across Asia, you’ll find many versions of beef noodle soup, from Taiwanese Beef Noodle Soup to Thai Boat Noodles. Asian cuisine often pairs flavorful beef with aromatic herbs and spices like cinnamon, star anise, and lemongrass to create a hearty and satisfying bowl of soup.
Even in Vietnam, there are several variations. While Phở Bò (Beef Pho) is the most famous, there are also hidden gems like Phở Bò Sốt Vang (Vietnamese Red Wine Beef Stew with Pho noodles) or Hủ Tiếu Bò Kho (Vietnamese Beef Stew with tapioca noodles) and Bún Bò Huế.
What to make an authentic Bún Bò Huế
Compared to Phở, making Bún Bò Huế is quicker and easier. You don’t need any special seasoning packets to make the authentic soup either.
In Vietnam, we don’t use premixed seasonings for Bún Bò Huế or Bún Riêu (crab noodle soup), unlike Bò Kho (beef stew) or Cà Ri Gà (chicken curry), where store-bought marinade powders are essential.
To cook authentic Bún Bò Huế, you will need two key ingredients:
- Lemongrass: The more, the better! Fresh lemongrass gives the best flavor, but frozen stalks work too—just avoid frozen minced lemongrass, as it doesn’t pack the same punch.
- Mắm Ruốc Huế (Hue shrimp paste): Don’t settle for any random shrimp paste from the Asian market. Hue shrimp paste has a distinct flavor that’s essential for this dish, so be careful not to confuse it with Mắm Tôm, the Northern-style shrimp paste, as they taste completely different. Later, I’ll share a local tip on using shrimp paste to season the broth—it adds a subtle fragrance without overpowering the aroma of lemongrass.
For the noodles, you can use either thin or thick round rice noodles. While many believe that thick, chewy noodles are essential for Bún Bò Huế, that’s only partially true. In Hue, locals often opt for regular thin round noodles. Thick noodles provide more texture, while thin noodles soak up the broth better.
One final tip for the broth: pineapple. In Vietnam, there are two camps—those who use pineapple in their broth and those who don’t. I prefer adding pineapple because it naturally sweetens the broth, meaning I don’t need to add extra sugar.
Ingredients
- Beef: Choose stew-friendly cuts like beef shank or brisket. Today, I’m using beef shank and beef ribs.
- Pork Knuckle: A popular ingredient in Bún Bò Huế, pork knuckle adds rich umami flavor to the broth. If you don’t eat pork, you can substitute it with beef ribs.
- Additional Toppings (optional): For extra texture and flavor, you can add:
- Lemongrass, Shallots, Ginger: These ingredients help reduce the strong smell of the beef while creating the distinct aroma of Bún Bò Huế.
- Onion and Pineapple: Both add sweetness to the broth.
- Mắm Ruốc Huế (Hue Shrimp Paste): An essential ingredient for authentic Bún Bò Huế.
- Ớt Sa Tế (Vietnamese Lemongrass Chili Oil): You can use store-bought or homemade. However, I prefer to make a quick version with minced lemongrass, shallots, chili, red chili pepper (or dried chili flakes) and annatto oil (or paprika powder).
- Salt and Fish Sauce: Adjust to your taste.
- “Bún” Rice Noodles: You can use thick round noodles (look for “Bún Bò Huế” on the label) or regular thin round rice noodles—both are authentic.
- Vegetables: In Saigon, people commonly enjoy Bún Bò Huế with water spinach and banana blossom. In other central cities, the soup is often served with lettuce and mung bean sprouts. In the Vietnamese diaspora, you might find it paired with red cabbage. It’s all up to your preference!
- Herbs: Popular Vietnamese herbs served with Bún Bò Huế include Vietnamese coriander (rau răm), perilla leaves (tía tô), and Thai basil (húng quế).
Instructions
- Step 1 – Parboil the Meat: In a pot, parboil the beef shank, beef ribs, and pork knuckle with some salt and ginger slices. Rinse them under cold water and set aside.
- Step 2- Marinate the Meat: Marinate the meat with shrimp paste, fish sauce, sliced shallots, and bruised lemongrass for 30 minutes to 1 hour.
- Step 3 – Prepare the Shrimp Paste: Dissolve the shrimp paste in water and let it sit for 1-2 hours until it separates into a layer of liquid on top and the shrimp paste settles at the bottom. Use only the liquid to season the broth.
- Step 4 – Sauté Aromatics: In a pot, heat some cooking oil. Add the shallots and lemongrass from the marinade, sautéing until fragrant. Then, add the marinated beef and brown it on all sides. Stir in the pork knuckle and cook briefly.
- Step 5 – Simmer the Broth:
- Add water, onion, pineapple, ginger, lemongrass and some salt to the pot. Bring to a boil, then reduce the heat to low and simmer for 40 minutes to 1 hour. To check if the meat is done, use a chopstick to prick it; it should go through easily. The pork knuckle will cook faster than the beef shank.
- Once cooked, remove the meat and let it cool. Discard the onion and pineapple. If you need more broth, add water, but be careful not to overdo it, as too much can dilute the rich umami flavor.
- Step 6 – Make Lemongrass Chili Oil: In a small pan, heat some cooking oil, then add minced shallots. Sauté until fragrant, then add minced lemongrass, chili and cook until it releases its aroma. Stir in annatto oil, fish sauce, and sugar, cooking for another minute.
- Step 7 – Combine Ingredients:
- Stir the lemongrass chili oil into the broth—feel free to adjust the amount to your liking. If you prefer a smoother texture, add just the oil and skip the chunky lemongrass.
- If you enjoy blood pudding (huyết), add it now and cook for 3 minutes. If using raw blood pudding, cook it in a separate pot beforehand.
- Step 8 – Season with Shrim Paste: Pour in the liquid from the shrimp paste, discarding the sediment and let it simmer on low heat. Season the broth with additional salt and fish sauce to taste; it should be savory and slightly saltier than your usual tatse.
- Step 9 – Prepare Vegetables and Herbs: Wash and rinse the vegetables and herbs, then shred the vegetables, finely chop the herbs, and thinly slice the onion.
- Step 10 – Cook the Rice Noodles: Prepare the rice noodles according to the package instructions.
- Step 11 – Slice the Meat: Cut the beef shank into 1-inch (3 cm) slices.
- Step 12 – Serve:
- Place the rice noodles in a bowl, then layer on the beef and pork knuckle. Sprinkle the herbs and sliced onion on top, and generously pour the hot broth over everything.
- Accompany your Bún Bò Huế with extra Sa tế and a bowl of pure fish sauce and chili. Don’t forget to enjoy it with fresh vegetables!
Helpful Tips
- DON’T cut corners on the lemongrass and Huế shrimp paste—these are key to making authentic Bún Bò Huế. Without them, the dish loses its signature flavor.
- When seasoning the broth, make it a bit saltier than you normally would. The flavors will balance out when combined with the rice noodles and fresh veggies.
- If you skip the pineapple, substitute it with rock sugar (or granulated sugar) for a touch of sweetness.
- NEVER add the shrimp paste directly to the soup—only use the clear liquid from the top layer after it settles.
- Both thick round Bún Bò Huế noodles and thin regular Bún noodles are authentic choices for this dish.
- In Vietnam, Bún Bò Huế is typically served with fish sauce rather than shrimp paste. The shrimp paste is used solely for seasoning, as its flavor can be quite strong when eaten directly.
- If you prefer broth with minimal chili oil and lemongrass chunks, ladle from the center of the pot, where the flavors are more integrated.
- If you’re following a plant-based diet, give my Bún Bò Huế Chay (vegan Bún Bò Huế) recipe a try!
Authentic Bún Bò Huế (Spicy Beef Noodle Soup from Huế)
Ingredients
Meat
- 2 pound beef shank (about 1 kg)
- 1 pound beef ribs (about ½ kg)
- 1 pork knuckle (about 1.7 pound/0.8 kg)
- Blood pudding (optional)
- 1 thumb-sized piece ginger (sliced) (for parboiling the meat)
- 1 tbsp salt (for parboiling the meat)
- 3 stalks lemongrass (bruised) (for the marinade)
- 3 shallots (sliced) (for the marinade)
- 1 tbsp Hue Shrimp Paste (mắm ruốc Huế) (for the marinade)
- 2 tbsp fish sauce (for the marinade)
Aromatics & Seasonings for the Broth (for 12.5 cups / approx. 3 liters of broth)
- 6 stalks lemongrass (bruised)
- 1 thumb-sized piece ginger (sliced)
- 1 bulb onion
- ¼ pineapple (peeled)
- 2 tbsp shrimp paste
- 1 cup water (240ml) (for dissolving the shrimp paste)
- 3 tbsp fish sauce (adjust to your taste)
- 1 tbsp chicken powder (adjust to your taste)
- ½ tbsp salt (adjust to your taste)
Sa Tế Sauce
- 1 tbsp minced shallot
- 3 tbsp minced lemongrass
- 2 tbsp cooking oil
- 2 tbsp annatto oil (or 1 tbsp paprika powder)
- 1 tbsp fish sauce
- ½ tbsp granulated sugar
Rice noodles, vegetables and herbs
- ½ bulb onion
- 1 pound Lettuce / water spinach / red cabbage / banana blossom (about 450g)
- ½ pound Mung bean sprouts (about 250g)
- Herbs (Vietnamese coriander, perilla leaves, and Thai basil)
- 1 package "Bún" rice noodles
Instructions
Marinate the meat
- Parboil the beef shank, beef ribs, and pork knuckle with salt and ginger slices. Rinse well under water.
- Marinate the meat with shrimp paste, fish sauce, shallots, and lemongrass for 30 minutes to 1 hour.
Prepare the broth
- Dissolve the shrimp paste in water, letting it sit for 1-2 hours until it separates into liquid on top and paste at the bottom. We will use only the liquid to season the broth.
- Heat cooking oil in a pot. Sauté the shallots and lemongrass from the marinade until fragrant. Add the beef and brown on all sides, then stir-fry the pork knuckles.
- Add water, onion, pineapple, ginger, and salt. Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Check the meat by pricking it with a chopstick—if it goes through easily, it’s done. The pork knuckle will cook faster than the beef shank. Remove the meat and let it cool. Discard the onion and pineapple. If you need more broth, you can add water, but don’t add too much—too much water will weaken the rich, savory flavor.
- In a small pan, heat oil and sauté minced shallots until fragrant. Add minced lemongrass and cook until fragrant, then stir in annatto oil, fish sauce, and sugar. Cook for one more minute.
- Add this lemongrass chili oil to the broth (or just the oil for a smoother broth). Pour in the liquid from the shrimp paste, discard the bottom layer, and simmer on low heat. Season the broth with salt and fish sauce to taste—it should be a bit saltier than usual.
- If you enjoy blood pudding (huyết), add it now and cook for 3 minutes. If using raw blood pudding, cook it separately first.
Serve
- Wash and rinse the vegetables and herbs, shred the veggies, finely chop the herbs, and thinly slice the onion.
- Cook the rice noodles as instructed on the package.
- Slice the beef shank into 1-inch (3cm) slices. In a bowl, add the noodles, beef, and pork knuckle. Sprinkle with herbs and onion, then pour the hot broth over. Serve Bún Bò Huế with fresh vegetables and enjoy!
Notes
- Don’t skimp on the lemongrass and Huế shrimp paste—these two ingredients are essential for capturing the authentic taste of Bún Bò Huế. Without them, you lose the dish’s distinctive flavor.
- When seasoning the broth, aim for a saltier taste than usual, as the flavors will mellow out when paired with the rice noodles and fresh vegetables.
- If you don’t have pineapple on hand, you can use rock sugar or granulated sugar to add a hint of sweetness.
- Avoid adding the shrimp paste directly into the broth. Let it settle, then use only the clear liquid from the top.
- Both thick, round Bún Bò Huế noodles and thinner Bún noodles are traditionally used for this dish.
- In Vietnam, Bún Bò Huế is always served with fish sauce, not shrimp paste, as the latter is too strong to be eaten directly and is used only for seasoning.
- If you prefer a smoother broth with less chili oil and lemongrass, scoop from the middle of the pot where the flavors blend best.