Name: Authentic Bun Bo Hue – Spicy Beef Noodle Soup Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Vietnamese
Ingredients: 2 lb pork bones; 2 lb brisket; 7 qt water; 1 large white onion; 1 piece ginger (about 2×2 inches), thinly sliced; 2 stalks lemongrass, cut into 3 inches and smashed; 5 cloves garlic; 1 cinnamon stick; 5 whole cloves; ¼ cup pure sesame oil; 1 tbsp annatto seeds; 5 medium shallots, minced; 5 cloves garlic, minced; 2 tbsp pure sesame oil; 2 tsp red pepper flakes (adjust spiciness to taste); 3 tbsp lemongrass, minced; 2 tbsp shrimp paste; 2 tbsp chicken bouillon; 1 tbsp Kosher salt; 2 tbsp fish sauce; 1 medium white onion, thinly sliced; 5 stalks green onion, chopped; 1 lb beef tenderloin, thinly sliced; 1 bag premium Hue noodles; Water spinach, shredded; Banana flower, shredded; Beansprouts; Fresh oregano leaves; Lime wedges; Red cabbage, shredded (optional)

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Introduction

Bún Bò Huế is a flavorful and spicy Vietnamese beef noodle soup that’s rich in aromatic herbs and spices. This authentic recipe combines tender brisket and beef tenderloin with a fragrant lemongrass broth, perfect for a comforting meal any time of the year.

A white bowl filled with light orange broth that is clear and oily, containing thick white noodles piled in the center. Thin slices of browned meat are placed around the noodles, with rings of translucent cooked onions scattered on top and slightly submerged. Small green chopped herbs are sprinkled throughout the soup, adding contrast. The bowl sits on a white marbled surface, with some green garnish visible to the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb pork bones
2 lb brisket
7 qt water
1 large white onion
1 piece ginger (about 2×2 inches), cut into thin slices
2 stalks lemongrass, cut into 3-inch pieces and smashed
5 cloves garlic
1 cinnamon stick
5 whole cloves
¼ cup pure sesame oil
1 tbsp annatto seeds
5 medium shallots, minced
5 cloves garlic, minced
2 tsp red pepper flakes (adjust to taste)
3 tbsp minced lemongrass
2 tbsp shrimp paste
2 tbsp chicken bouillon
1 tbsp Kosher salt
2 tbsp fish sauce
1 medium white onion, thinly sliced
5 stalks green onion, chopped
1 lb beef tenderloin, thinly sliced
1 bag premium Huế noodles
Water spinach, shredded
Banana flower, shredded
Beansprouts
Fresh oregano leaves
Lime wedges
Red cabbage, shredded (optional)
2 tbsp fish sauce (for dipping)
3 slices Thai chilies (for dipping)
1 tbsp shrimp paste (for dipping)

Instructions

Step 1: In a medium pot, bring water to a boil. Add pork bones and boil for 10 minutes to remove impurities. Drain and rinse bones with cold water. Set aside.
Step 2: Quickly blanch the brisket in boiling water using the same pot, then drain and rinse. Let cool and set aside.
Step 3: Toast ginger slices, smashed lemongrass stalks, garlic cloves, cinnamon stick, and whole cloves in a dry pan over medium heat until fragrant. Tie cinnamon stick and lemongrass with kitchen twine and place the rest of the spices in a sachet.
Step 4: In a large pot, bring 7 quarts of water to a boil. Add pork bones, brisket, spice sachet, tied lemongrass, and cinnamon. Simmer over medium-high heat for 45 minutes, skimming impurities from the surface without stirring.
Step 5: Add whole white onion and continue simmering the broth for another 45 minutes.
Step 6: Meanwhile, heat sesame oil and annatto seeds in a pan over medium-low heat for 5 minutes to infuse color and flavor. Strain to remove seeds and return oil to pan.
Step 7: Add minced garlic and shallots to the infused oil and sauté for 3-4 minutes. Set aside.
Step 8: In the same pan, sauté the seasoning mix of sesame oil, red pepper flakes, minced lemongrass, and shrimp paste for 3-4 minutes. Set aside.
Step 9: Remove brisket from broth and let cool. Discard the spice sachet, lemongrass stalks, cinnamon, and onion. Add about 8 cups of hot water to the pot.
Step 10: Stir in the oil mixture and the seasoning mixture into the broth. In a small bowl, combine chicken bouillon, Kosher salt, fish sauce, and half a cup of hot broth, stir until dissolved, then pour back into the pot.
Step 11: Simmer broth for another 20 minutes, then reduce to low heat until ready to serve.
Step 12: Slice cooled brisket thinly. Quickly blanch beef tenderloin slices in hot water and wrap in plastic to keep warm.
Step 13: Prepare noodles according to package instructions and keep warm.
Step 14: To serve, place noodles in bowls. Top with brisket and tenderloin slices, garnish with sliced white onion and chopped green onion. Ladle hot broth over to submerge noodles.
Step 15: Serve with shredded water spinach, banana flower, beansprouts, fresh oregano, lime wedges, and optional shredded red cabbage on the side. Offer dipping sauce made with fish sauce, Thai chilies, and shrimp paste.

Tips & Variations

Adjust the amount of red pepper flakes to suit your preferred spice level.
Use fresh lemongrass for the most aromatic broth; dry lemongrass can be substituted if needed.
If you can’t find Huế noodles, substitute with rice vermicelli noodles.
For extra depth, simmer the broth longer (up to 3 hours) to extract more flavor from the bones.

Storage

Store leftover broth and meats separately in airtight containers in the refrigerator for up to 3 days. Reheat broth gently on the stove before serving, and warm the meat quickly to avoid drying out. Cooked noodles are best prepared fresh but can be stored for 1 day in the fridge, covered with a damp towel to prevent drying.

How to Serve

A white bowl filled with a rich orange-red broth with visible oil on the surface, containing thick white noodles swirling through the soup. On top, there are several slices of tender brown meat placed around the edges of the bowl. Scattered green onion pieces and thin fried brown onion rings float on the broth. A couple of green herb leaves sit on one side of the bowl. The bowl rests on a white marbled surface, with a plate in the background holding lime wedges and fresh herbs, also on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the broth ahead of time?

Yes, making the broth a day in advance allows the flavors to develop even more. Simply cool and refrigerate, then skim off any fat before reheating.

What can I substitute if I can’t find shrimp paste?

If shrimp paste is unavailable, you can use fish sauce for a milder seafood flavor, though the authentic taste might be less intense. Some cookers also use fermented bean paste as an alternative.