Vietnamese Bun Bo Hue Recipe

Close-up of noodles and beef in a rich, spicy Vietnamese Bun Bo Hue soup.

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This Vietnamese Bun Bo Hue Recipe is a spicy, lemongrass-infused noodle soup packed with beef, shrimp paste, and fresh herbs. A must-try dish!

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You ever eat something so good that you immediately start questioning every food decision you’ve ever made? That was me with Bun Bo Hue.

I’d been a pho devotee for years. I thought I had Vietnamese noodle soups all figured out—until I visited Hue, Vietnam, and had this. The first thing I noticed? The broth. It wasn’t the light, delicate, comforting bowl of pho I was used to. It was deep red, shimmering with chili oil, and smelled like lemongrass, beef, and pure magic.

Then I took a sip.

Boom. Flavor explosion. Spicy. Savory. Citrusy. A little funky from the shrimp paste but in a way that made the whole thing addictive. Every slurp had layers of heat, umami, and that punch of lemongrass cutting through. It was like pho’s loud, wild cousin—the one who always brings the best party snacks.

After that trip, I had to learn how to make it at home. It took some trial and error, but this is the version I swear by. If you’re ready to level up your soup game, let’s dive in.

Why You’ll Love This Vietnamese Bun Bo Hue Recipe?

  • It’s got layers of flavor. Spicy, citrusy, rich, and slightly funky—it’s an experience.
  • The broth is next level. Slow-simmered beef shanks and ham hocks make it deep and meaty.
  • It’s a little spicy, but totally customizable. Crank up the heat or keep it mild—it’s up to you!
  • It’s a full meal. Between the noodles, beef, and all the toppings, this soup is seriously satisfying.
  • It’s authentic, but doable at home. No need for a plane ticket to Hue—this recipe brings the flavors straight to your kitchen.

Close-up of noodles and beef in a rich, spicy Vietnamese Bun Bo Hue soup.

Ingredient Notes:

This is a labor-of-love kind of soup, so every ingredient earns its place in the pot.

For the Broth:

  • Beef Shanks & Bones – The secret to that rich, full-bodied broth.
  • Ham Hocks – Adds an extra layer of savory goodness.
  • Annatto Seeds – These give the broth its iconic red-orange hue.
  • Lemongrass – Bright, citrusy, and key to that Bun Bo Hue flavor.
  • Makrut Lime Leaves – Another punch of freshness that rounds everything out.
  • Fish Sauce & Shrimp Paste – The umami dream team. Funky? Yes. Essential? Also yes.
  • Pineapple – Sounds weird, right? But it balances the spice with a little natural sweetness.

For Serving:

  • Bun Bo Hue Rice Noodles – Thicker than pho noodles, and perfect for soaking up all that broth.
  • Vietnamese Steamed Ham & Pork Blood Cake – Classic toppings, but totally optional if you’re not into them.
  • Fresh Herbs & Veggies – Cilantro, mint, banana blossoms, and bean sprouts for crunch and brightness.

Pro Tip:

For the best broth, don’t skip soaking and blanching the bones. It gets rid of impurities and makes the final broth clear and clean.

A steaming bowl of Bun Bo Hue with vibrant red broth, tender beef slices, and fresh herbs.

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How To Make Vietnamese Bun Bo Hue?

Step 1: Prep the Meat

  1. Place beef shanks, bones, and ham hocks in a large stockpot and cover with water.
  2. Let them soak for 30 minutes to draw out blood and impurities.
  3. Drain, rinse well, and return them to the pot. Cover with fresh water and bring to a rolling boil for 10 minutes.
  4. Drain and rinse everything thoroughly—this keeps the broth nice and clear.

Step 2: Build the Broth

  1. In the now-empty pot, heat 2 tablespoons of oil over medium-high heat.
  2. Add annatto seeds and stir for 3 minutes until the oil turns deep red. Remove and discard the seeds.
  3. Toss in onion, lemongrass, and chile flakes. Stir until fragrant (about 30 seconds).
  4. Add the blanched beef, bones, and ham hocks back into the pot, along with:
    • Makrut lime leaves
    • Salt, sugar, fish sauce, and MSG (if using)
    • Pineapple chunks
  5. Pour in 5 quarts (4.7L) of water and bring to a boil. Reduce heat and let it simmer.

Step 3: Let It Simmer

  1. Simmer for 1 hour, then remove the ham hocks and refrigerate.
  2. Continue simmering for 2-4 more hours until the beef shanks are fall-apart tender.
  3. Strain the broth, discard the solids, and return the liquid to the pot.

Step 4: Shrimp Paste Magic

  1. In a small pot, mix shrimp paste with 2 cups of water and bring to a boil.
  2. Let sit for 30 minutes, then carefully ladle the clear liquid into the broth, leaving the sediment behind.

Step 5: Assemble & Serve

  1. Cook the Bun Bo Hue noodles according to package instructions.
  2. In each bowl, add:
    • Noodles
    • Sliced beef shank, ham hock, and pork blood cake (if using)
    • Green onions, sliced yellow onions, and cilantro
  3. Ladle in steaming hot broth and serve with fresh herbs, lime wedges, and extra shrimp paste on the side.

A table setting featuring a bowl of Bun Bo Hue alongside lime wedges and chili sauce.

Storage Options:

  • Fridge: Store the broth separately from noodles and toppings for up to 4 days.
  • Freezer: Freeze just the broth (without meat) for up to 3 months.
  • Reheat: Simmer on the stove, and add fresh herbs just before serving.

Variations and Substitutions:

  • Not into pork blood? No problem—just skip it.
  • Love spicy food? Add extra chile flakes or sate chili sauce.
  • Want a richer broth? Use beef stock instead of water for a deeper flavor.

Freshly garnished Bun Bo Hue with bean sprouts and cilantro ready to serve.

What to Serve with Vietnamese Bun Bo Hue?

  • Steamed Rice – A great way to balance out the bold flavors.
  • Vietnamese Egg Rolls (Cha Gio) – Crispy, savory, and perfect for dipping.
  • Vietnamese Iced Coffee – The sweet, strong contrast you didn’t know you needed.

Frequently Asked Questions:

Can I make this without shrimp paste?
You can, but you’ll lose some of that classic depth. Try adding a little extra fish sauce instead.

Can I use regular rice noodles?
You could, but thicker Bun Bo Hue noodles hold up better in the broth.

How spicy is this?
It’s got a kick, but you can adjust the chile flakes to your liking.

This Vietnamese Bun Bo Hue Recipe is bold, spicy, and totally worth the effort. If you love pho but want something with more punch, you need to try this.

So tell me—are you a Bun Bo Hue newbie or a longtime fan? Let’s chat in the comments!

A hearty bowl of Bun Bo Hue showcasing a medley of flavors with beef, noodles, and aromatic herbs.

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Keep the Flavor Coming – Try These:

A table setting featuring a bowl of Bun Bo Hue alongside lime wedges and chili sauce.

Vietnamese Bun Bo Hue Recipe

Prep Time 30 minutes
Cook Time 6 hours 35 minutes
Soak Time 30 minutes
Total Time 7 hours 35 minutes
This Vietnamese Bun Bo Hue Recipe is a rich, spicy, and aromatic beef noodle soup from Hue, Vietnam. Made with beef shanks, lemongrass, shrimp paste, and thick rice noodles, this dish delivers deep, complex flavors that make it a standout comfort food.
8 Servings

Ingredients

For the Broth:

  • 2 pounds 905g boneless beef shanks
  • 2 pounds 905g beef bones (such as neck bones or oxtails)
  • 1 1/2 pounds 680g fresh ham hocks (cut into 1- to 2-inch-thick rounds)
  • 2 tablespoons 30ml neutral oil (vegetable, canola, or grapeseed)
  • 1 teaspoon annatto seeds
  • 1 medium yellow onion 8 ounces; 225g, halved through the root end
  • 2 stalks lemongrass cut into 5-inch lengths, halved lengthwise, and lightly crushed
  • 1 teaspoon red pepper flakes
  • 4 makrut lime leaves
  • 1/4 cup 36g kosher salt (use half as much if substituting table salt)
  • 1/4 cup 50g sugar (plus additional if needed)
  • 1/3 cup 80ml fish sauce (plus additional if needed)
  • 1 teaspoon MSG optional
  • 1/3 peeled fresh pineapple
  • 1/4 cup 70g shrimp paste (plus additional for serving)

For Serving:

  • One 2-pound 905g package Bun Bo Hue rice noodles, cooked per package instructions and rinsed with cold water
  • 1 pound 455g coagulated pork blood cake, sliced into 1/2-inch pieces
  • 1 pound 455g Vietnamese steamed ham (cha lua), sliced into 1/4-inch pieces
  • 1 bunch scallions 5 to 6 scallions, thinly sliced
  • 1 medium yellow onion 8 ounces; 225g, thinly sliced
  • 1 bunch fresh cilantro leaves and stems chopped
  • 1 bunch fresh mint sprigs
  • 1 fresh banana blossom thinly sliced and held in water with a splash of vinegar (or 1/2 head green cabbage, shredded)
  • 2 pounds 905g bean sprouts
  • 2 to 3 jalapeños bird’s eye, or other hot green chiles, thinly sliced
  • 8 lime wedges

Instructions
 

Prepare the Meat

  1. Place beef shanks, beef bones, and ham hocks in a large stockpot. Add enough water to cover the meat by at least one inch. Let soak at room temperature for 30 minutes to draw out excess blood and impurities.
  2. Drain the water and rinse the meat thoroughly under cold water.
  3. Refill the pot with fresh water, ensuring the meat is covered by at least one inch. Bring to a rolling boil over high heat and cook for 10 minutes. During this time, foam and impurities will rise to the surface.
  4. Drain the water, rinse the meat and bones well, and transfer them to a large bowl. Set aside.

Build the Flavor Base

  1. In the now-empty stockpot, heat 2 tablespoons of oil over medium-high heat.
  2. Add annatto seeds and stir occasionally for about 3 minutes until the oil turns a deep red. Using a slotted spoon, remove and discard the seeds.
  3. To the annatto oil, add onions, lemongrass, and red pepper flakes. Stir frequently for 30 seconds, allowing the aromatics to release their flavors.

Develop the Broth

  1. Return the blanched beef shanks, bones, and ham hocks to the pot.
  2. Add makrut lime leaves, salt, sugar, fish sauce, MSG (if using), and pineapple.
  3. Pour in 5 quarts (4.7L) of fresh water.
  4. Bring the broth to a gentle boil, then reduce heat and let it simmer for 1 hour until the ham hocks are fork-tender.
  5. Remove the ham hocks from the pot and set aside to cool. Once cooled, refrigerate them until ready to serve.
  6. Continue simmering the broth for an additional 2 to 4 hours until the beef shanks are tender.
  7. Remove the beef shanks, allow them to cool, then slice into 1/4-inch thick pieces and set aside.
  8. Strain the broth, discarding any remaining solids, then return the broth to the pot.

Incorporate the Shrimp Paste

  1. In a separate small pot, combine shrimp paste with 2 cups (475ml) of water.
  2. Bring to a boil over high heat, then remove from heat and allow the mixture to sit for 30 minutes.
  3. Using a ladle, carefully skim off the clear liquid from the shrimp paste mixture and add it to the broth, leaving behind any sediment.
  4. Taste the broth and adjust seasoning with additional sugar or fish sauce as needed. Keep the broth warm over low heat until ready to serve.

Assemble and Serve

  1. Reheat the ham hocks in the broth.
  2. In each serving bowl, add 7 ounces (200g) of cooked rice noodles.
  3. Top the noodles with 5-6 slices of beef shank, one ham hock, one slice of pork blood cake, and 2-3 slices of Vietnamese steamed ham.
  4. Sprinkle each bowl with scallions, yellow onions, and cilantro.
  5. Bring the broth to a rolling boil and carefully ladle it into the bowls, ensuring the meat is fully submerged.
  6. Serve immediately with a plate of fresh herbs, banana blossoms (or cabbage), bean sprouts, chiles, and lime wedges. Offer additional shrimp paste on the side if desired.

Notes

To ensure a gluten-free Bun Bo Hue, make the following modifications:
  • Use a gluten-free fish sauce. Some brands contain wheat, so opt for one labeled gluten-free.
  • Check the shrimp paste. Some varieties contain additives that may include gluten. Use a pure shrimp paste if available.
  • Choose a gluten-free broth base. While this recipe naturally uses beef broth, ensure any additional seasonings or stock bases are gluten-free.
  • Skip the Vietnamese steamed ham (cha lua). Most versions contain wheat starch. Instead, use a gluten-free protein substitute, such as extra sliced beef or tofu.
With these adjustments, you can enjoy an authentic and gluten-free version of this beloved Vietnamese dish.
Bitty
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I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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