Bun bo hue is a spicy, lemongrass-scented beef and pork noodle soup from Hue, the old imperial capital of central Vietnam. You make it by simmering beef shank and pork hock into a clear stock, building heat and depth with lemongrass, shrimp paste, and chili oil, then pouring that broth over thick round rice noodles and sliced meat.
Hue's cooking is known across Vietnam for being sharper and spicier than the food of Hanoi or Saigon, a legacy of the region's royal court cuisine, where cooks competed to make dishes more complex and more intense. Bun bo hue is the clearest expression of that: it is a working-class noodle soup with a genuinely refined, layered broth underneath it.
This version keeps the traditional structure but scales it down to a normal home batch, four bowls, not the twenty-liter stockpots you would see at a market stall in Hue.
What Actually Matters
The one step that separates a good bun bo hue from a muddy one is straining the broth twice: once after the initial beef and pork simmer to remove scum and bone grit, and again after you have infused it with lemongrass, shrimp paste, and aromatics. Skip the second strain and you get a gritty, murky bowl no amount of chili oil can fix. The broth should be reddish and clear enough to see through, not cloudy.
Bun Bo Hue Recipe
Serves 4. Prep time: 30 minutes. Cook time: 2 hours. Total time: 2 hours 30 minutes.
Ingredients
- 1 pound beef shank, cut into large chunks
- 8 ounces pork hock, cut into pieces
- 8 cups water
- 2 tablespoons vegetable oil
- 3 stalks lemongrass, smashed and cut into 3 inch pieces
- 4 cloves garlic, minced
- 1 small yellow onion, sliced
- 3 tablespoons Vietnamese fermented shrimp paste (mam ruoc)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons chili oil
- 8 ounces thick round rice vermicelli (bun bo hue noodles)
- 4 ounces Vietnamese pork sausage (cha lua), sliced
- 2 cups thinly shredded cabbage or banana blossom
- 1 cup bean sprouts
- 1 cup mixed mint, Thai basil, and cilantro leaves
- 2 scallions, chopped
- 1 lime, cut into wedges
Method
- Place the beef shank and pork hock in a large pot with the water and a pinch of salt. Bring to a boil, then reduce to a simmer, skimming off foam and impurities every few minutes, for 1 hour 30 minutes, until the meat is tender.
- Remove the meat and set aside to cool slightly, then slice thinly. Strain the broth through a fine mesh strainer into a clean pot and discard the solids.
- In a separate small pan, heat the vegetable oil over medium heat. Add the lemongrass, garlic, and onion, and cook for 3 minutes until fragrant.
- Add the lemongrass mixture, shrimp paste, fish sauce, sugar, and salt to the strained broth. Simmer for 20 minutes.
- Strain the broth a second time through a fine mesh strainer or cheesecloth to remove all solids. Return the clear broth to the pot and stir in the chili oil. Keep warm.
- Cook the rice vermicelli according to the package instructions, then drain and divide among 4 bowls.
- Top each bowl with sliced beef shank, pork hock, and cha lua.
- Ladle the hot broth over each bowl.
- Serve with shredded cabbage, bean sprouts, fresh herbs, scallions, and lime wedges on the side or on top.
| Nutrient | Per Serving (estimate) |
|---|---|
| Calories | 520 |
| Protein | 34g |
| Fat | 22g |
| Carbohydrates | 46g |
Nutrition values are a calculated estimate based on standard ingredient data, not a lab-verified figure.
Tips and Variations
Mam ruoc, the fermented shrimp paste, is what gives bun bo hue its signature funk. If you cannot find it, a smaller amount of regular shrimp paste mixed with extra fish sauce gets you close, though it will not be quite the same. The broth freezes well on its own for up to two months. Freeze it separately from the noodles and herbs, which do not hold up to freezing.
Frequently Asked Questions
Is bun bo hue very spicy?
It is spicier than pho, but you control the heat with the chili oil. Add less if you are cooking for a milder table, and let people spoon in more at the bowl.
Can I make this without pork hock?
Yes. Pork hock adds body and a bit of gelatin to the broth, but you can leave it out and use only beef shank, or add a beef bone for extra richness.
What noodles do I need?
Look for "bun bo hue" noodles specifically, thick round rice vermicelli. Regular thin rice noodles used for pho will not hold up the same way in this broth.
How do I store leftovers?
Store the broth and noodles separately in the refrigerator for up to 3 days. Reheat the broth to a full boil before serving.
More From Wine Drop Cookery
This recipe is part of our Vietnamese Recipes hub, alongside dishes like Vietnamese Pho and Bun Cha. For the gear that makes a long-simmer broth easier to manage, see our pots and pans collection and kitchen essentials.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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