Bun Bo Hue is one of Vietnam’s most famous noodle soups, originating from the ancient city of Hue in Central Vietnam. Known for its rich, aromatic broth and gentle spicy kick, this hearty dish combines tender beef shank, pork feet, thick rice vermicelli noodles, and plenty of fresh herbs for an unforgettable meal.
While Bun Bo Hue takes time to prepare, most of the cooking involves gently simmering the broth so the flavors can fully develop. The result is a deeply savory soup that is well worth the effort and perfect for family dinners, special occasions, or anyone craving authentic Vietnamese cuisine.
1. Bun Bo Hue Recipe (Yield: 10 Bowls)
Ingredients
For the Broth
- 4 pounds pork feet
- 2 pounds beef shank
- 2 shallots, divided
- 6 stalks lemongrass, divided
- 5 tablespoons cooking oil, divided
- 1 tablespoon chile flakes
- 1 tablespoon chile lemongrass sate
- 2 boxes Bun Bo Hue bouillon cubes
- 11 cups water
- Fish sauce, to taste
- Salt, to taste
For the Noodles and Garnish
- 2 packages large rice vermicelli noodles (Bún Bò Huế noodles)
- 1 bunch cilantro, finely chopped
- 1 bunch scallions, finely chopped
- 1 bunch Vietnamese coriander (rau răm), finely chopped
- 1 banana blossom, thinly sliced
- 2 limes, cut into wedges
- Chile lemongrass sate, for serving (optional)
Instructions
Begin by cleaning the pork feet and beef shank thoroughly under cold running water.
Bring a large pot of water to a boil and blanch the pork feet and beef shank for about 5 minutes. This removes impurities and helps create a cleaner broth.
Drain the meat completely and rinse both the meat and the pot under clean water.
Bruise four stalks of lemongrass by gently smashing them with the back of a knife. Cut them into several large pieces. Peel one shallot and leave it whole.
Place the cleaned pork feet, beef shank, bruised lemongrass, whole shallot, and 11 cups of fresh water into a large stockpot.
Bring everything to a gentle boil over medium-high heat. As foam rises to the surface, skim it off carefully using a fine mesh skimmer or spoon.
Once the broth reaches a gentle simmer, reduce the heat to low. Add the Bun Bo Hue bouillon cubes and continue simmering uncovered for about 2½ to 3 hours.
After about 90 minutes, check the beef shank. If it is fork-tender, carefully remove it from the broth and allow it to cool slightly. Slice it into thin pieces and set aside. Continue cooking the pork feet until tender.
While the broth simmers, finely mince the remaining two stalks of lemongrass and one shallot.
Heat 3 tablespoons of oil in a small saucepan over medium heat. Add the minced shallot and cook until fragrant, about 2 minutes.
Add the minced lemongrass and continue cooking for another 3 minutes until lightly golden.
Stir in the chile flakes and chile lemongrass sate. Cook for about 30 seconds, stirring constantly to avoid burning.
Pour this fragrant chile oil mixture into the simmering broth and stir well.
Taste the broth and season with fish sauce and salt until it reaches your preferred balance of savory and salty flavors.
Remove the whole lemongrass pieces and shallot from the broth before serving.
Cook the rice vermicelli noodles according to the package directions. Drain well and rinse briefly under warm water to prevent sticking.
Divide the cooked noodles evenly among ten serving bowls. Next, arrange slices of beef shank and several pieces of pork feet over the noodles. Then ladle the hot broth generously into each bowl.
Top with chopped cilantro, scallions, Vietnamese coriander, and a generous handful of thinly sliced banana blossom.
Serve immediately with fresh lime wedges on the side. Guests can also add extra chile lemongrass sate for additional heat and flavor.
2. Tips for Perfect Homemade Bun Bo Hue
Always blanch the pork feet and beef before making the broth. This simple step produces a much cleaner and clearer soup.
Bruise the whole lemongrass stalks before adding them to the broth so they release more aromatic oils during cooking.
Maintain a gentle simmer rather than a rolling boil. Slow cooking creates a clearer broth while keeping the meat tender.
Remove the beef shank once it becomes tender instead of leaving it in the pot for the entire cooking time. This helps preserve its texture and makes slicing easier.
Prepare the chile lemongrass oil separately before adding it to the broth. Frying the aromatics first develops a richer and deeper flavor.
Slice the banana blossom very thinly and soak it briefly in cold water with a little lime juice to keep it crisp and prevent browning.
Taste the broth only after adding the chile oil and bouillon cubes, then adjust with fish sauce and salt as needed.
Warm the cooked noodles briefly in hot water just before serving so every bowl stays hot from the first bite to the last.
3. Frequently Asked Questions
Can I prepare Bun Bo Hue a day ahead?
Yes. In fact, many people find the broth tastes even better the next day after the flavors have had more time to develop. Store the broth, meat, and noodles separately until serving.
Can I freeze the broth?
Absolutely. The broth freezes very well for up to three months. Cool it completely before transferring it to freezer-safe containers.
What makes Bun Bo Hue different from Pho?
Bun Bo Hue has a spicier, more aromatic broth flavored with lemongrass and chile, while Pho features a lighter broth with cinnamon, star anise, and cloves. The noodles are also thicker in Bun Bo Hue.
Can I adjust the spice level?
Yes. Reduce the amount of chile flakes and chile lemongrass sate for a milder soup, or serve extra sate on the side so everyone can customize their bowl.
What side dishes go well with Bun Bo Hue?
Fresh herbs, bean sprouts, lime wedges, sliced banana blossom, and crispy Vietnamese bread are all excellent accompaniments that complement the rich broth.
4. Nutrition Information
| Nutrient | Amount Per Bowl |
|---|---|
| Calories | 575 |
| Protein | 38 g |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 48 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 1,320 mg |
| Cholesterol | 125 mg |
| Iron | 5 mg |
This Bun Bo Hue Recipe captures the bold flavors and comforting warmth that have made this Vietnamese noodle soup a favorite for generations. Tender beef, rich broth, fragrant lemongrass, and fresh herbs come together to create a satisfying meal that’s perfect for sharing with family and friends.
Although it takes time to prepare, every step contributes to the authentic flavor that makes Bun Bo Hue so memorable. Once you’ve mastered this recipe, you’ll have a delicious homemade version of one of Vietnam’s most iconic noodle soups that you can enjoy anytime.
