Vietnamese Spicy Beef Noodle Soup
Quick answer
Bun bo Hue is a spicy beef rice noodle soup from the central Vietnamese city of Hue, distinguished from northern-style pho by the defining combination of lemongrass and f...
What makes this special
- Lemongrass and fermented shrimp paste distinguish this spicy, layered Vietnamese bun bo hue soup.
- Lemongrass and fermented shrimp paste create a flavor profile distinct from Hanoi pho
- Beef shank simmered 2-plus hours builds a broth capped with red chili oil
Key ingredients
Core cooking flow
- 1 Soak 500 g beef shank in cold water for 1 hour, changing the water if it becomes very red.
- 2 Put the drained beef, bruised lemongrass, and 2 L water in a pot, then bring it to a boil over high heat.
- 3 Once boiling, lower to a gentle simmer and cook for 1 hour 30 minutes to 2 hours.
Bun bo Hue is a spicy beef rice noodle soup from the central Vietnamese city of Hue, distinguished from northern-style pho by the defining combination of lemongrass and fermented shrimp paste that gives the broth its assertive, layered character. Beef shank simmers for hours at low heat to yield a rich, collagen-heavy stock, and it is into this base that dried chilies, lemongrass stalks, and a measured quantity of mam ruoc, the fermented shrimp paste specific to central Vietnam, are introduced, building a spiciness that is complex rather than simply hot. A bright-red slick of chili oil floating on the surface signals the heat level before the first sip, and that first spoonful delivers the deep umami of the shrimp paste layered beneath the citrusy, grassy brightness of lemongrass, a combination unlike anything in other Vietnamese noodle soups. The noodles, called bun, are thick, round rice noodles chewier and more substantial than the flat strands in pho, with enough body to stand up to the heavy, assertive broth without becoming waterlogged. Bean sprouts, shredded raw banana flower, and a squeeze of lime are served alongside and added at the table, where their crisp textures and sharp acidity cut directly through the richness and temper the heat. Sliced pork blood sausage and braised pig's knuckle are the traditional additions that bring the bowl into full alignment with what is served in the street stalls of Hue itself.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 500 g beef shank in cold water for 1 hour, changing the water if it becomes very red.
Bruise the thick root ends of 3 lemongrass stalks so their aroma can infuse the broth.
- 2Control
Put the drained beef, bruised lemongrass, and 2 L water in a pot, then bring it to a boil over high heat.
Skim off foam as it rises so the broth stays clean and not muddy.
- 3Control
Once boiling, lower to a gentle simmer and cook for 1 hour 30 minutes to 2 hours.
The beef is ready when a chopstick or skewer slides in with little resistance, then lift it out.
- 4Control
Stir in 1 tbsp shrimp paste, 2 tbsp fish sauce, 1 tsp sugar, and 3 dried chilies.
Simmer over low heat for 10 minutes, then taste and keep the shrimp paste controlled so it does not dominate.
- 5Heat
Cook 400 g round rice vermicelli in boiling water until tender but still springy, then rinse under cold water to stop cooking.
Divide into bowls and top with thin beef slices and optional blood sausage.
- 6Finish
Bring the broth back to a hot simmer before ladling it generously over the noodles and meat.
Serve bean sprouts, optional banana flower, and lime alongside so their crunch and acidity cut through the rich broth.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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