Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup) Recipe

I’m sharing my Bun Bo Hue, a Vietnamese spicy beef noodle soup that pushes Beef Noodle Soup into an unexpected realm with lemongrass, fermented shrimp paste and vibrant chilli heat.

I’m obsessed with bold bowls, and Bun Bo Hue is one that made me sit up the first time. It’s a spicy Vietnamese beef noodle soup that sneaks up on you with deep umami and a citrusy lemongrass edge.

The broth starts from long-simmered beef bones so you get that marrow richness, but it’s the heat and lively notes that keep it from being heavy. If you love Pho and want to push the spice a little, try this my Spicy Beef Pho Recipe twist.

I promise its not what you expect, and yeah you’ll want more.

Ingredients

• Beef bones: Rich in collagen and protein, makes silky broth, mineral rich, not high calorie.
• Beef shank: Tender meat adds protein and umami, also serves sliced in the bowl.
• Lemongrass: Citrusy, light fiber, gives bright aroma and a subtle sour note.
• Ginger or galangal: Warming, aids digestion, sharp peppery flavor, balances the richness.
• Annatto seeds: Used to color oil, mild earthy taste, no major nutrition but aromatic.
• Fish sauce: Salty, rich in umami, adds depth, contains some amino acids.
• Rice noodles: Carb rich, soft texture, gives body to the soup and soaks flavors.
• Vietnamese coriander: Peppery herbal note, low calorie, adds freshness and a nice bite.

Ingredient Quantities

• 3 pounds beef bones (marrow and knuckle) for broth
• 1 pound beef shank with bone, for broth and serving
• 1 pound pork hock or pork knuckle
• About 4 liters water
• 4 stalks lemongrass
• 1 3 inch piece ginger or galangal
• 6 shallots
• 6 garlic cloves
• 1 medium yellow onion
• 2 tablespoons fish sauce
• 2 tablespoons fermented shrimp paste (mắm tôm), optional
• 2 tablespoons rock sugar or 1 tablespoon palm sugar
• 2 tablespoons annatto seeds
• 1 2 cup neutral oil (vegetable oil)
• 2 tablespoons chili paste (sambal oelek) or 3 tablespoons chili flakes
• 1 cinnamon stick
• 3 star anise
• 1 teaspoon whole black peppercorns
• 1 pound thick round rice noodles (bún bò Huế)
• 1 half pound thinly sliced raw beef sirloin or eye round for serving
• 1 cup coagulated pork blood cubes (huyết), optional
• 1 bunch scallions
• 1 bunch cilantro
• 1 bunch Vietnamese coriander (rau răm) or Thai basil
• 1 small banana blossom, thinly sliced, optional
• 2 limes
• 1 cup bean sprouts
• Salt

How to Make this

1. Put beef bones, beef shank with bone and pork hock in a big pot, cover with water and bring to a rolling boil for about ten minutes to blanch and remove scum; drain, rinse bones and pot and discard that cloudy water.

2. Return bones and meats to the clean pot, add about four liters fresh water, bruised lemongrass (smash stalks and cut into pieces), char the ginger or galangal, char the shallots and the yellow onion over a gas flame or under the broiler until blackened on the surface, add them plus cinnamon stick, three star anise and whole black peppercorns; simmer gently for two to three hours until shank and hock are tender, skimming any foam from time to time.

3. While the broth simmers make the annatto oil and chili paste: heat 1/2 cup neutral oil in a small pan, add annatto seeds and cook until the oil turns deep orange red, remove and discard the seeds. In that oil fry minced garlic and minced shallots briefly, stir in chili paste or chili flakes and the fermented shrimp paste if using, cook one to two minutes till fragrant then set this mixture aside.

4. Remove the cooked shank and pork hock from the pot when tender; let cool a bit then slice the shank thinly and cut the hock meat into bite sized pieces. Strain the broth through a fine sieve into another pot to remove bones and aromatics then return the clear broth to a low simmer.

5. Add fish sauce, rock sugar (or palm sugar), and a little salt to taste. Pour in the annatto oil and chili mixture to color and spice the broth, simmer ten to fifteen minutes to marry the flavors; taste and adjust with more fish sauce or sugar if needed.

6. If using coagulated pork blood cubes, gently warm them in the simmering broth for a few minutes so they firm up and heat through then remove with a slotted spoon to reserve for serving.

7. Prepare the thick bún bò Huế noodles by soaking or rinsing, then blanching in boiling water until tender but still chewy, drain. Thinly slice the raw beef sirloin or eye round and keep chilled until serving. Slice scallions, chop cilantro, pick the rau ram or Thai basil leaves, thinly slice banana blossom and soak briefly in cold water with a squeeze of lime if using, rinse bean sprouts.

8. To assemble place noodles in bowls, top with a few slices of the cooked shank, some pork hock pieces, optional pork blood cubes, then arrange raw beef slices on top. Ladle boiling hot broth over the bowls so the raw beef cooks in the heat.

9. Garnish with scallions, cilantro and rau ram or basil, add banana blossom and bean sprouts on the side, squeeze lime over each bowl and offer extra chili oil or sambal at the table for more heat.

10. Serve immediately while piping hot. Taste each bowl one last time and adjust with fish sauce, lime or salt if needed, and dont forget to sip the broth first thing it is the star.

Equipment Needed

1. Large stock pot (6–8 qt) for blanching and simmering the bones and meats
2. Fine mesh sieve or chinois plus a bowl to strain the broth into
3. Small skillet or saucepan for the annatto oil and frying the chili paste
4. Chef’s knife and cutting board for slicing shank, hock, aromatics and herbs
5. Tongs and a slotted spoon to handle bones, pull out meat and scoop blood cubes
6. Ladle and heatproof serving bowls to pour the boiling broth over the noodles
7. Colander for rinsing and draining the bún bò Huế noodles (or a large spider/skimmer)
8. Measuring cups and spoons plus a wooden spoon or spatula for stirring and seasoning

FAQ

Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup) Recipe Substitutions and Variations

• Beef bones (marrow and knuckle): swap for beef oxtail or meaty short ribs, or use a mix of marrow bones + beef shank; chicken carcasses work too if you want a lighter broth, but it wont be as beefy tho.
• Pork hock or pork knuckle: use pork shoulder or smoked ham hock, or even extra pork belly for richness and mouthfeel, just cook a bit longer if it’s fattier.
• Annatto seeds (for color): substitute achiote paste, or 1 tbsp sweet paprika plus a pinch of turmeric tossed into the oil to get that orange-red hue.
• Thick round rice noodles (bún bò Huế): use wide fresh rice noodles, flat rice noodles, or udon in a pinch; not identical but still delicious.

Pro Tips

– Roast the bones and knuckle marrow in a hot oven first, it adds a deep, nutty backbone to the broth you just cant get from simmering alone. If you´re short on time use a pressure cooker for 45–60 minutes to extract collagen fast.
– Make the broth a day ahead, chill it overnight, then lift off the solid fat in the morning and rewarm slowly; the flavor will be cleaner, more concentrated, and the soup will look way nicer. Strain through a fine cloth for super clear broth.
– Handle annatto oil gently, low heat only, or it turns bitter. Reserve a bit of the oil to quickly crisp minced garlic and shallots as a finishing garnish so you get both color and crunchy aroma in each bowl.
– Freeze the raw beef for 20–30 minutes before slicing to get paper thin, even pieces that will cook perfectly when you pour the boiling broth over them. Warm the serving bowls first so the broth stays hot enough to cook the slices.
– Toast whole spices (cinnamon, star anise, peppercorns) briefly in a dry pan before they go into the pot, it wakes up their oils and makes the broth more fragrant; and always offer lime, extra fish sauce and sambal at the table so everyone can tweak their bowl.