Bún Bò Huế Spicy Vietnamese Beef and Pork Noodle Soup Recipe

Why You’ll Love This Bun Bo Hue

Bun Bo Hue is a spicy Vietnamese soup that captures the heart of Huế’s bold cuisine, combining rich beef and pork flavors with fresh herbs for a truly memorable dish. This recipe is simple and quick to prepare, making it ideal for beginners or busy cooks who want authentic taste without the hassle. With its health benefits from protein-packed meats and vitamins from herbs, plus easy adaptations for different dietary needs, it’s no wonder this soup has become a favorite for home cooks and food enthusiasts alike.

One reason you’ll love this Bun Bo Hue is its ease of preparation the step-by-step instructions cut down on complexity and time, so you can enjoy a flavorful meal even on a weeknight. The health benefits shine through with ingredients like lemongrass and fresh herbs that support digestion and provide essential nutrients. Its versatility lets you customize it for vegan options or lighter versions, ensuring everyone from busy parents to diet-conscious individuals can savor this distinctive blend of spicy, sour, and savory notes that make each bowl unforgettable.

For instance, if you’ve never tried making this spicy noodle soup at home, don’t worry I’ll walk you through every step, and trust me, the bold flavors and fresh herbs will quickly have you hooked. Whether you’re a student looking for a quick meal or a working professional seeking something nutritious, Bun Bo Hue fits the bill with its balanced ingredients and option to adjust the heat. This dish’s unique lemongrass-infused broth and robust seasoning offer depth that sets it apart, inspiring you to explore more Vietnamese recipes right here on our blog.

Essential Ingredients for Bun Bo Hue

Gathering the right ingredients is key to creating an authentic Bun Bo Hue, a soup known for its layered flavors from Huế, Vietnam. This section breaks down everything you need into clear categories, ensuring your recipe is spot on. Below is a comprehensive list based on traditional methods, making it easy to shop and prepare.

• 2 pounds beef shank
• 2 pounds oxtail
• 2 pounds pork hocks
• 1 pound Huế-style pork sausage made with garlic and whole peppercorns
• 1 pound block of pork blood (optional)
• Water (enough to cover the meat in an 8-quart pot)
• 24 ounces chicken broth
• 12 stalks lemongrass (leafy tops removed, roots smashed)
• 2 onions, halved (to be removed after cooking)
• 3 tablespoons salt
• 2 tablespoons sugar
• 2 tablespoons shrimp paste
• 3 to 4 tablespoons fish sauce
• 2 teaspoons MSG (optional, increase to 4 teaspoons if no oxtail is used)
• 3 tablespoons anatto seeds
• 3 tablespoons vegetable oil
• 2 tablespoons sliced shallots
• 2 tablespoons minced garlic
• Mint
• Basil
• Bean sprouts
• Bird’s eye chili or jalapeño
• Lime slices
• 1 banana flower, thinly sliced
• 2 cups water
• Juice of 1 lemon
• 14 ounces dried rice noodles (medium to large thickness)
• 20 grams dried Thai chilies, crushed
• 1/2 cup vegetable oil
• 80 grams minced shallot or white onion
• 40 grams minced garlic
• 30 grams minced lemongrass
• 2 tablespoons chili powder (Korean style or similar)
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 2/3 teaspoon salt
• 1/2 teaspoon MSG (optional)

These ingredients cover the broth, meats, herbs, and condiments, with options like pork blood that can be skipped if desired. For special dietary tweaks, such as vegan substitutes, you can swap shrimp paste with miso and use plant-based proteins. Remember, precise measurements help nail that authentic Bun Bo Hue flavor every time.

How to Prepare the Perfect Bun Bo Hue: Step-by-Step Guide

Getting Bun Bo Hue just right starts with prepping your ingredients, as this soup from Huế combines beef, pork, and aromatic herbs for a rich experience. Begin by briefly boiling and rinsing all the meat to clean it, then simmer it together in the broth with lemongrass and onions until tender pork usually takes about 1 hour, while beef needs 2 to 3 hours. For the full article on a similar Vietnamese dish, check out our guide to Vietnamese pho for more tips on noodle soups.

Once the meat is ready, slice it and set it aside. Next, sauté the anatto seeds in oil to release their color, then brown the shallots and garlic before adding them to the broth for extra flavor and vibrancy. While the broth simmers, cook the rice noodles according to the package instructions, and if you’re using pork blood, heat it gently to firm it up.

Preparing the Banana Flower

Don’t forget the optional banana flower thinly slice it and soak in 2 cups of water mixed with the juice of 1 lemon for 30 minutes to remove any bitterness. For the saté condiment, soak the dried Thai chilies in warm water, then cook them with minced aromatics, spices, and oil over medium heat for 30 to 40 minutes until it thickens. This whole process takes about 30 minutes to prepare and 3 hours to cook, yielding around 8 servings of this spicy delight.

Finally, assemble your bowls by adding the hot broth, meats, noodles, fresh herbs like mint and basil, vegetables such as bean sprouts, and the soaked banana flower. Let everyone add saté and lime slices to adjust the spiciness. For more inspiration on Vietnamese flavors, visit Hungry Huy’s recipe for additional ideas.

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Dietary Substitutions to Customize Your Bun Bo Hue

Bun Bo Hue is incredibly adaptable, letting you tweak it for various preferences while keeping that signature Huế spice. For protein swaps, try tofu or tempeh instead of beef shank for vegan diets, or use chicken breast for a lighter option these changes maintain the soup’s hearty feel. You can also modify vegetables and seasonings, like swapping shrimp paste with fermented soy paste or adding more greens for a fresher twist.

These adjustments make it easy for diet-conscious folks or those with restrictions to enjoy the dish. For instance, if you’re gluten-free, stick to certified rice noodles and double-check sauces. Overall, these swaps ensure Bun Bo Hue stays delicious and inclusive for everyone from newlyweds to seniors.

Mastering Bun Bo Hue: Advanced Tips and Variations

To take your Bun Bo Hue to the next level, start with pro techniques like toasting lemongrass and dried chili peppers before simmering they add deeper complexity to the broth. Experiment with flavors by incorporating coconut milk for a creamier texture or star anise for an aromatic boost, drawing from Huế’s rich culinary traditions. Presentation matters too; serve in colorful bowls with plenty of fresh herbs and sliced chilies to make it visually appealing.

• Toast aromatics for enhanced depth
• Add coconut milk for creaminess
• Use vibrant garnishes for appeal
• Prep broth ahead and refrigerate

For make-ahead options, cook the broth in advance and store it in the fridge, then reheat gently while keeping noodles separate to avoid sogginess. These tips help busy parents or working professionals master Bun Bo Hue with ease and creativity.

How to Store Bun Bo Hue: Best Practices

Proper storage keeps your Bun Bo Hue fresh and tasty, preserving the flavors of this Huế specialty. Refrigerate the broth and cooked proteins in airtight containers, and aim to eat them within 3 days to maintain quality. Freezing is great for the broth portion it out and store for up to 3 months, then thaw overnight in the fridge before reheating.

When reheating, use low heat to keep the meats from overcooking and the flavors intact. For meal prep, batch-cook the broth and freeze individual servings, while keeping noodles and garnishes fresh by storing them separately until you’re ready to serve.

FAQs: Frequently Asked Questions About Bun Bo Hue

Bun Bo Hue

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🍜 Experience the authentic taste of Central Vietnam with this complex and aromatic Bún Bò Huế that delivers layers of spicy, savory, and herbaceous flavors in every spoonful
🌶️ Master the art of traditional Vietnamese soup-making with this hearty beef and pork noodle dish that showcases the bold culinary heritage of Huế

• Total Time: 3 hours 30 minutes
• Yield: 8 servings

Ingredients

– 2 pounds beef shank

– 2 pounds oxtail

– 2 pounds pork hocks

– 1 pound Huế-style pork sausage made with garlic and whole peppercorns

– 1 pound block of pork blood (optional)

– Water (enough to cover the meat in an 8-quart pot)

– 24 ounces chicken broth

– 12 stalks lemongrass (leafy tops removed, roots smashed)

– 2 onions, halved (to be removed after cooking)

– 3 tablespoons salt

– 2 tablespoons sugar

– 2 tablespoons shrimp paste

– 3 to 4 tablespoons fish sauce

– 2 teaspoons MSG (optional, increase to 4 teaspoons if no oxtail is used)

– 3 tablespoons anatto seeds

– 3 tablespoons vegetable oil

– 2 tablespoons sliced shallots

– 2 tablespoons minced garlic

– Mint

– Basil

– Bean sprouts

– Bird’s eye chili or jalapeño

– Lime slices

– 1 banana flower, thinly sliced

– 2 cups water

– Juice of 1 lemon

– 14 ounces dried rice noodles (medium to large thickness)

– 20 grams dried Thai chilies, crushed

– 1/2 cup vegetable oil

– 80 grams minced shallot or white onion

– 40 grams minced garlic

– 30 grams minced lemongrass

– 2 tablespoons chili powder (Korean style or similar)

– 1 tablespoon fish sauce

– 1 tablespoon sugar

– 2/3 teaspoon salt

– 1/2 teaspoon MSG (optional)

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Instructions

1-Getting Bun Bo Hue just right starts with prepping your ingredients, as this soup from Huế combines beef, pork, and aromatic herbs for a rich experience. Begin by briefly boiling and rinsing all the meat to clean it, then simmer it together in the broth with lemongrass and onions until tender pork usually takes about 1 hour, while beef needs 2 to 3 hours. For the full article on a similar Vietnamese dish, check out our guide to Vietnamese pho for more tips on noodle soups.

2-Once the meat is ready, slice it and set it aside. Next, sauté the anatto seeds in oil to release their color, then brown the shallots and garlic before adding them to the broth for extra flavor and vibrancy. While the broth simmers, cook the rice noodles according to the package instructions, and if you’re using pork blood, heat it gently to firm it up.

3-Preparing the Banana Flower Don’t forget the optional banana flower thinly slice it and soak in 2 cups of water mixed with the juice of 1 lemon for 30 minutes to remove any bitterness. For the saté condiment, soak the dried Thai chilies in warm water, then cook them with minced aromatics, spices, and oil over medium heat for 30 to 40 minutes until it thickens. This whole process takes about 30 minutes to prepare and 3 hours to cook, yielding around 8 servings of this spicy delight.

4-Finally, assemble your bowls by adding the hot broth, meats, noodles, fresh herbs like mint and basil, vegetables such as bean sprouts, and the soaked banana flower. Let everyone add saté and lime slices to adjust the spiciness. For more inspiration on Vietnamese flavors, visit Hungry Huy’s recipe for additional ideas.

Last Step:

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Notes

🔥 Adjust the spiciness to your preference by serving saté on the side – add gradually to find your perfect heat level
🌿 Fresh herbs are essential for authentic flavor – use generous amounts of mint and basil for the best taste
🥩 For the most tender meat, simmer the beef shank and oxtail the full 2-3 hours until they easily break apart with a fork

• Author: Brandi Oshea
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Category: Soup
• Method: Simmering
• Cuisine: Vietnamese
• Diet: Non-vegetarian

Nutrition

• Serving Size: 1 bowl
• Calories: 1277
• Sugar: 7.3
• Sodium: 4939
• Fat: 73.1
• Saturated Fat: 20.9
• Unsaturated Fat: 45.8
• Trans Fat: 0
• Carbohydrates: 61.4
• Fiber: 2.5
• Protein: 89.9
• Cholesterol: 330