Bún bò Huế- Vietnamese Spicy Beef Noodle Soup
Bún Bò Huế is one of Vietnam’s most iconic soups — born in Central Vietnam in the old imperial city of Huế, where food is known for being bold, spicy, and deeply layered. Unlike Northern phở, which is cleaner and more delicate, Bún Bò Huế leans into lemongrass, chili heat, fermented depth, and slow-built bone richness.
It’s often talked about in the same breath as beef phở — and depending on who you ask, it’s the soup people graduate to once they start chasing deeper broth flavor. Phở built its reputation globally because of migration and restaurant spread, but inside Vietnam, Bún Bò Huế has always been one of the most respected and beloved bowls.
Historically, Huế cuisine was shaped by royal court cooking — where balance, technique, and layered seasoning mattered. Bún Bò Huế reflects that: multiple proteins, aromatics, fermented elements, spice oil, and herbs all working together.
In a lot of Vietnamese homes, this is a weekend or special occasion soup because of the time and care it takes. In our family, it was always a soup that meant something — holidays, gatherings, or when everyone was home.
The History of Bún Bò Huế
Bún Bò Huế comes from Huế, the former imperial capital of Vietnam. The region is famous for food that is more intense, more aromatic, and more complex than other regions. Lemongrass, shrimp paste, chili oil, and slow-simmered bone broths are core to the flavor profile.
While phở is globally recognized, Bún Bò Huế has long held cultural prestige inside Vietnam. Many Vietnamese cooks consider it one of the most technically complete soups because it requires balance between spice, funk, sweetness, herb brightness, and meat richness.
Phở vs Bún Bò Huế — The Friendly Rivalry
Phở is:
• Clean
• Aromatic
• Star anise / spice forward
• Focused on clarity
Bún Bò Huế is:
• Lemongrass driven
• Chili heat layered
• Fermented depth from shrimp paste
• Multiple meat textures
• Richer body
Both are pillars of Vietnamese soup culture.
5 PRO TIPS BEFORE YOU START
1. Always Parboil Bones and Meat
This removes blood, impurities, and excess proteins that cloud broth. It’s the foundation of clean flavor.
2. Make Annatto Oil First
Annatto oil gives the soup its signature deep red color and carries chili flavor evenly through the broth.
3. Make Sa Tế From Scratch
Fresh lemongrass + garlic + shallot + chili oil creates aroma you cannot get from pre-made paste.
4. Use Pineapple + Daikon Together
Pineapple adds brightness, light sweetness, and helps round out shrimp paste funk.
Daikon adds clean savory depth and helps the broth taste fuller without heaviness.
5. Season Slowly
Stock powder, fish sauce, shrimp paste, salt, and rock sugar should be layered gradually — not dumped in all at once.
Vietnamese Spicy Beef Noodle Soup (Bún Bò Huế)
INGREDIENTS
Stock
2 lbs pork knuckles (parboiled)
1 whole beef muscle aka beef shank (parboiled)
1 lb bones
½ lb beef tendon (*optional, parboiled)
16 quarts water
4 stalks lemongrass (bottom stalks smashed)
3 onions (peeled)
2 shallots (peeled)
1 large chunk ginger (smashed, sliced)
¼ ripe pineapple OR 1 small can with juice
2 x 3” chunks of daikon (peeled)
Stock Seasoning
2 tbsp chicken bouillon powder
2 tbsp fish sauce (add near end)
2 tbsp kosher salt
1-2 tbsp fermented shrimp paste (*optional for that “funk”, add a little at a time, a little goes a long way!”
2 tbsp rock sugar (or white sugar)
Vietnamese Sa Tế Sauce
2 cups light olive oil (or any neutral oil)
2 shallots (finely diced)
2 lemongrass stalks (finely diced bottom portion)
3 garlic cloves (finely diced)
Chilies (to taste)
1 tbs fish sauce
1 tbs brown sugar
Noodles
2 lbs dried Bún Bò Huế noodles
Garnishes / Toppings
Vietnamese ham (*optional Cha Lua), sliced
Cubed pork blood (*optional)
Lime wedges
Green onion
Cilantro
Shredded cabbage or lettuce
Red onion (Sliced)
Mint
INSTRUCTIONS
1. Build the Stock
Add parboiled bones and meat, lemongrass, shallots, ginger, pineapple, and water to a large pot. Bring to a boil, then reduce to medium simmer. Simmer about 1.5 hours. Skim occasionally.
2. Chill and Slice Meat
Remove solids. Chill meat, then slice thin. Slice Vietnamese ham. Set aside.
3. Season the Broth
Season with chicken stock powder, fish sauce, sea salt, shrimp paste, and rock sugar a little at a time to taste.
4. Make Sa Tế
Heat oil over medium-low heat. Add shallots, lemongrass, garlic, chilies, and seasoning mix. Lower the heat if needed to prevent burning. Season with fish sauce and sugar. Add ¼ to ½ of this mixture into the broth (or keep it lighter and serve the Sa Tế on the side so people can add it directly to their bowls for spice control).
5. Cook Noodles
Soak noodles in cold water for 2-4 hours, then boil for about 15-20 until just soft.
6. Assemble
Add noodles to bowl. Add meats and a piece of pork hock to each bowl. Ladle hot broth. Add lettuce or cabbage, garnishes and serve.