I guarantee this is the Bun Bo Hue from my friend Be in Huế with a broth so irresistible you won’t stop scrolling until you find the recipe.

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I’m obsessed with my friend Be’s Bun Bo Hue because the broth hits like a confident shout of lemongrass and slow-roasted pork hock, fragrant and unapologetic. I love that it doesn’t smile at you; it commands attention with layered heat and a bracing umami that makes me stop scrolling.

The noodles soak it up and vanish, leaving that last slurp of spice and savory oil on my lips. Sometimes I dream about the bright herb pile and tang of lime before breakfast.

Messy? Yes.

Worth it? Absolutely.

I crave it. Badly.

I’ll eat it every single day if I could.

Ingredients

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Beef shank: rich, gelatinous broth maker, hearty meaty backbone.
Pork leg: adds succulent, tender mouthfeel and savory depth.
Pork neck bones: deeper bone flavor, more body to the stock.
Onion: sweet aromatic base, it softens and rounds broth.
Ginger: bright warmth and slight bite, cuts through richness.
Plus lemongrass: citrusy lift, it freshens every spoonful.
Garlic: savory punch, you’ll smell it before you taste it.
Shallots: sweet oniony notes, subtle and slightly floral.
Shrimp paste: funky, ocean umami, essential for authentic edge.
Fish sauce: salty, savory backbone; add more if needed.
Basically rock sugar: balances salt and acidity with gentle sweetness.
Vegetable oil: neutral base to bloom spices and flavors.
Annatto seeds: give that orange color, mild earthy note.
Chili flakes: heat source, tweak to your spice comfort.
Paprika: color without extra burn, subtle smoky sweetness.
Black pepper: warm kick, simple and familiar heat.
Salt: brings everything together, season as you go.
Bún noodles: chewy, soaking vessel for the spicy broth.
Cooked beef slices: tender topping, adds immediate protein satisfaction.
Pork blood cubes: silky, iron-rich texture, optional if you’re brave.
Bean sprouts: crunchy freshness, cool contrast to the heat.
Banana blossom: crunchy, floral crunch; cabbage works too.
Fresh herbs: bright, herbal finish; don’t skip them.
Limes: zesty acid, it’ll brighten every rich spoonful.
Red onion: sharp bite, pretty pinkness on top.
Scallions and cilantro: green freshness, classic garnish duo.
Fresh chilies or oil: extra fire if you want it.

Ingredient Quantities

3 to 4 lb beef shank or beef knuckle, whole or in large pieces

2 to 3 lb pork leg or pork hock with bone

2 lb pork neck bones or pork spare ribs for extra broth depth

1 large onion, halved

1 4 inch piece ginger, smashed and halved

8 to 10 stalks lemongrass, white parts smashed and tied into bundles

6 to 8 cloves garlic, smashed

4 to 6 shallots, peeled and halved

3 tbsp shrimp paste (mam tom), or more to taste

3 to 4 tbsp fish sauce, plus extra for serving

1 tbsp rock sugar or 1 to 2 tsp regular sugar

2 tbsp vegetable oil for making annatto oil

2 tbsp annatto seeds for steeping into oil to get that orange color

1 to 2 tbsp Korean chili flakes or ground chile for heat, to taste

1 tbsp paprika if you want extra color without more heat

1 tsp black pepper

Salt to taste

1 to 1 1/2 lb bún noodles (thick round rice vermicelli), soaked or cooked per package

8 oz thinly sliced cooked beef or brisket, for topping

Optional 12 oz pork blood cubes, pre cooked and cut into pieces

Fresh bean sprouts, as needed for serving

Thinly sliced banana blossom or thinly sliced cabbage, optional for serving

Fresh herbs: cilantro, Thai basil, mint, and sawtooth coriander, a few handfuls total

2 to 3 limes, cut into wedges for serving

Thinly sliced red onion or raw shallot, for garnish

Sliced scallions and cilantro leaves, for garnish

Sliced fresh red chilies or chili oil, for serving

How to Make this

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1. Rinse all meats, trim excess fat, then blanch beef shank, pork leg/hock and neck bones in a big pot of boiling water 3 minutes to remove scum; drain, rinse meats and the pot to get a clear broth.

2. Return cleaned meats to pot, add fresh cold water to cover by 2 inches, bring to a boil then lower to a gentle simmer; skim foam for the first 20 minutes so broth stays clear.

3. Smash and tie lemongrass into bundles, smash ginger, garlic, shallots and halve the onion; char onion, ginger and shallots in a dry pan or under broiler to deepen flavor, then add to the pot with the lemongrass.

4. Stir in shrimp paste (mam tom), fish sauce, rock sugar, black pepper and a pinch of salt; simmer uncovered 2 to 3 hours until beef is fork tender and broth is rich, removing any extra fat with a ladle.

5. While broth simmers make annatto oil: gently heat vegetable oil over low heat, add annatto seeds and steep until oil turns deep orange, strain seeds out; in the same oil stir in Korean chili flakes and paprika off the heat for color and heat, taste and adjust.

6. About 20 minutes before serving add thinly sliced cooked beef or brisket to warm through, and if using pork blood cubes add them gently to heat; taste broth and adjust fish sauce, shrimp paste or sugar as needed.

7. Cook bun noodles according to package instructions, rinse under cold water, drain well and portion into bowls.

8. Place noodles in bowls, top with warm sliced beef, optional pork blood, bean sprouts, banana blossom or cabbage if using, sliced red onion or raw shallot, scallions and cilantro leaves.

9. Ladle very hot broth over each bowl, drizzle with annatto-chili oil for that signature orange color and spice, add fresh chilies or chili oil for extra heat if you like.

10. Serve immediately with lime wedges and plenty of fresh herbs: Thai basil, mint and sawtooth coriander on the side so everyone can add what they want; extra fish sauce, sliced chilies and hoarded tips from your Viet friend Be are allowed.

Equipment Needed

1. Very large stock pot (8 qt or bigger)
2. Large colander or fine mesh strainer for blanching and rinsing meats
3. Heavy skillet or broiler pan for charring onion, ginger and shallots
4. Chef knife and sturdy cutting board
5. Kitchen twine and meat mallet or small hammer to smash lemongrass/garlic
6. Slotted spoon or skimmer to remove foam and fat
7. Ladle for serving broth
8. Small saucepan or heatproof pan for making and steeping annatto oil
9. Tongs for handling hot meat and charred aromatics
10. Large bowls and noodle strainer/mesh basket for cooking and portioning bún noodles

FAQ

Q: What is annatto oil and how do I make it?

A: Annatto oil gives the soup its bright orange color and a subtle earthy flavor. Heat the 2 tbsp vegetable oil, add the 2 tbsp annatto seeds, steep for 2 to 3 minutes until oil is deeply colored, then strain out the seeds. Don’t fry the seeds too long or they’ll burn and taste bitter.

Q: Can I swap the meats or make this with only beef?

A: Yes, you can. Traditional Bún Bò Huế uses both beef and pork for a rich broth, but if you only have beef shank or knuckle it will still be tasty. The pork leg and neck bones add gelatin and extra depth though, so expect a lighter broth if you skip them.

Q: How do I handle shrimp paste and will it make the soup too fishy?

A: Shrimp paste (mam tom) is key for authentic flavor. Start with 3 tbsp, taste as you go, and add more if needed. If you find it strong, mix a small amount with a little hot broth first and then blend in. The long simmer mellows it out, so the result should be savory not overpowering.

Q: How spicy will this be and how do I adjust the heat?

A: Heat comes from the Korean chili flakes or ground chile. Start with 1 tbsp if you want mild, 2 tbsp for medium, and more for high heat. You can also control spice by serving sliced fresh chilies and chili oil on the side so people can add their own.

Q: What about the optional pork blood cubes? Any tips?

A: Pork blood is optional. If you use them, make sure they are pre cooked and cut into bite size pieces, then gently warm them in the hot broth just before serving. Don’t boil hard after adding or they can fall apart.

Q: How do I store and reheat leftover broth and soup?

A: Cool the broth quickly and refrigerate in airtight containers up to 3 days, or freeze for 2 to 3 months. Reheat on low to medium heat until steaming. Add fresh noodles and toppings when serving, not before storing, so they don’t get soggy.

Bún Bò Huế Vietnamese Spicy Beef Noodles Soup Recipe & Video Substitutions and Variations

Beef shank or knuckle: if you cant get it use oxtail for rich collagen or beef chuck roast cut into large chunks, it wont be exactly the same but still gelatinous and tasty.
Pork leg or hock: swap with pork shoulder or picnic roast, it has plenty of fat and gives good body to the broth; if you want more rustic flavor use smoked ham hocks.
Annatto seeds for oil color: sub with 1 to 2 tbsp paprika plus a pinch of turmeric steeped in oil for color without adding extra heat, or just use extra paprika alone.
Shrimp paste (mam tom): if unavailable mix 1 to 2 tbsp strong fish sauce with 1/2 tsp miso or a tiny bit of anchovy paste to add that funky umami punch.

Pro Tips

1. Brown and cool the bones first for deeper flavor: roast or sear the beef and pork pieces in a hot oven or hot pan until nicely browned, then cool a bit and blanch as you normally do. That extra color adds real depth to the broth without making it cloudy. Don’t skip rinsing after blanching though, or you’ll get grit and scum in the pot.

2. Tie the lemongrass and aromatics in a cheesecloth bundle or use a tea infuser. It keeps little bits out of the soup so you get a clean eating experience, but still all the aroma. Also, chuck the bundle back in near the end to quickly re-infuse if the broth tasted flat.

3. Make the annatto oil slowly and save extra. Heat on the lowest setting, watch it the whole time, and pull the seeds out as soon as the oil is vivid orange. Strain and refrigerate leftover oil in a jar — it keeps for weeks and is perfect for brightening other dishes or for quick top-ups at the table.

4. Layer your adjustments at the end, not the start. Fish sauce and mam tom will change as the broth reduces, so taste 3 times: after an hour, 20 minutes before serving, and right before ladling. If it’s too salty, a splash of lime and a pinch of sugar will balance it. If it’s flat, add a tiny bit of concentrated fish sauce or dezzed-down shrimp paste, not a whole spoon.

Bún Bò Huế Vietnamese Spicy Beef Noodles Soup Recipe & Video

Recipe by Pho Tsventichi

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I guarantee this is the Bun Bo Hue from my friend Be in Huế with a broth so irresistible you won't stop scrolling until you find the recipe.

Servings

servings

Calories

700

kcal

Equipment: 1. Very large stock pot (8 qt or bigger)
2. Large colander or fine mesh strainer for blanching and rinsing meats
3. Heavy skillet or broiler pan for charring onion, ginger and shallots
4. Chef knife and sturdy cutting board
5. Kitchen twine and meat mallet or small hammer to smash lemongrass/garlic
6. Slotted spoon or skimmer to remove foam and fat
7. Ladle for serving broth
8. Small saucepan or heatproof pan for making and steeping annatto oil
9. Tongs for handling hot meat and charred aromatics
10. Large bowls and noodle strainer/mesh basket for cooking and portioning bún noodles

Ingredients

3 to 4 lb beef shank or beef knuckle, whole or in large pieces
2 to 3 lb pork leg or pork hock with bone
2 lb pork neck bones or pork spare ribs for extra broth depth
1 large onion, halved
1 4 inch piece ginger, smashed and halved
8 to 10 stalks lemongrass, white parts smashed and tied into bundles
6 to 8 cloves garlic, smashed
4 to 6 shallots, peeled and halved
3 tbsp shrimp paste (mam tom), or more to taste
3 to 4 tbsp fish sauce, plus extra for serving
1 tbsp rock sugar or 1 to 2 tsp regular sugar
2 tbsp vegetable oil for making annatto oil
2 tbsp annatto seeds for steeping into oil to get that orange color
1 to 2 tbsp Korean chili flakes or ground chile for heat, to taste
1 tbsp paprika if you want extra color without more heat
1 tsp black pepper
Salt to taste
1 to 1 1/2 lb bún noodles (thick round rice vermicelli), soaked or cooked per package
8 oz thinly sliced cooked beef or brisket, for topping
Optional 12 oz pork blood cubes, pre cooked and cut into pieces
Fresh bean sprouts, as needed for serving
Thinly sliced banana blossom or thinly sliced cabbage, optional for serving
Fresh herbs: cilantro, Thai basil, mint, and sawtooth coriander, a few handfuls total
2 to 3 limes, cut into wedges for serving
Thinly sliced red onion or raw shallot, for garnish
Sliced scallions and cilantro leaves, for garnish
Sliced fresh red chilies or chili oil, for serving

Directions

Rinse all meats, trim excess fat, then blanch beef shank, pork leg/hock and neck bones in a big pot of boiling water 3 minutes to remove scum; drain, rinse meats and the pot to get a clear broth.
Return cleaned meats to pot, add fresh cold water to cover by 2 inches, bring to a boil then lower to a gentle simmer; skim foam for the first 20 minutes so broth stays clear.
Smash and tie lemongrass into bundles, smash ginger, garlic, shallots and halve the onion; char onion, ginger and shallots in a dry pan or under broiler to deepen flavor, then add to the pot with the lemongrass.
Stir in shrimp paste (mam tom), fish sauce, rock sugar, black pepper and a pinch of salt; simmer uncovered 2 to 3 hours until beef is fork tender and broth is rich, removing any extra fat with a ladle.
While broth simmers make annatto oil: gently heat vegetable oil over low heat, add annatto seeds and steep until oil turns deep orange, strain seeds out; in the same oil stir in Korean chili flakes and paprika off the heat for color and heat, taste and adjust.
About 20 minutes before serving add thinly sliced cooked beef or brisket to warm through, and if using pork blood cubes add them gently to heat; taste broth and adjust fish sauce, shrimp paste or sugar as needed.
Cook bun noodles according to package instructions, rinse under cold water, drain well and portion into bowls.
Place noodles in bowls, top with warm sliced beef, optional pork blood, bean sprouts, banana blossom or cabbage if using, sliced red onion or raw shallot, scallions and cilantro leaves.
Ladle very hot broth over each bowl, drizzle with annatto-chili oil for that signature orange color and spice, add fresh chilies or chili oil for extra heat if you like.
Serve immediately with lime wedges and plenty of fresh herbs: Thai basil, mint and sawtooth coriander on the side so everyone can add what they want; extra fish sauce, sliced chilies and hoarded tips from your Viet friend Be are allowed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.