Summary: A spicy noodle soup from the city of Hue with beef broth, lemongrass, chilli oil and shrimp paste, served with rice noodles, beef and pork trotter. Total time 230 minutes, makes 6 servings.
Have you cooked this recipe? Share your result with the community.
Category: Soups · Vietnamese Cuisine
Success rate: not rated yet % of users managed this recipe
Quick overview
- Dish:
- Category: soups, vietnamese-cuisine
- Cuisine: Vietnamese
- Main ingredient: Beef shin, 900 g (with connective tissue, for simmering)
- Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
- Total time: 230 minutes (35 min preparation + 195 min cooking)
- Difficulty: Advanced
- Servings: 6 (Serving weight: 820 g)
- Key technique: Simmering the broth with lemongrass and seasoning with shrimp paste and chilli oil at the end
- Preparation types: Classic boiling, poaching (simmering), seasoning with chilli oil
- Dietary info & allergens: crustaceans (shrimp paste, chilli oil), fish (fish sauce), soy (soy sauce), gluten (soy sauce)
- Suitable for: Sunday lunch, a feast for lovers of spicy food, a warming meal on a cold day, or a festive table.
- Nutritional values (per 1 serving): 926 kcal, Protein: 51.7 g, Fat: 41.7 g, Carbohydrates: 81.5 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Vietnamese lager, dry Riesling, strong green tea
- In short: Beef broth with lemongrass, shrimp paste and chilli oil, rice noodles, beef shin, pork trotter and a handful of herbs. Total time 230 minutes, 6 servings.
WAGUU says: “Bún bò Huế must be both spicy and fragrant. The chilli oil is added only to the bowl; in the broth it would overcook and turn bitter.”
Key facts
| Preparation time: | 35 minutes |
| Cooking time: | 195 minutes |
| Temperature: | Broth 92–95 °C (below boiling point), lemongrass and spices dry-roasted |
| Number of servings: | 6 |
In a nutshell
Bún bò Huế is a two-layer soup: a clear beef broth with lemongrass and a sharp chilli oil with shrimp paste, which is added to the bowl only at the table. The ratio between the sweetness of the broth and the heat of the oil is crucial, as is simmering the shin until it falls apart into strands. Anyone who adds the chilli oil to the pot will end up with a cloudy and bitter soup.
Ingredients
Base servings: 6 servings • Serving weight: 820 g
| Ingredient | Amount | Quality |
|---|---|---|
| beef shin | 900 g | hind, with connective tissue, boneless |
| pork trotter | 400 g | with skin, thoroughly cleaned |
| beef marrow bones | 1000 g | cut into 5 cm pieces |
| rice noodles | 500 g | thick 4 mm, made from rice flour |
| lemongrass | 4 stalks | fresh, bruised and cut into chunks |
| ginger | 60 g | fresh, halved and charred |
| onion | 2 pcs | yellow, halved and charred cut-side down |
| shrimp paste | 30 g | fermented, dark purple, thick |
| chilli oil | 60 ml | with pieces of dried chilli, red |
| fish sauce | 80 ml | fermented from anchovies, no sugar |
| soy sauce | 20 ml | dark, naturally fermented |
| cane sugar | 25 g | light, coarse |
| salt | 6 g | fine sea salt |
| spring onions | 6 pcs | fresh, sliced diagonally |
| fresh coriander | 40 g | stem and leaf, without root |
| Thai basil | 30 g | fresh, leaves |
| fresh mint | 20 g | fresh, leaves only |
| bean sprouts | 200 g | fresh, firm |
| banana blossom | 150 g | fresh, thinly sliced |
| lime | 2 pcs | juicy, cut into wedges |
| fresh chilli | 4 pcs | red, thinly sliced into rings |
Why you’ll love this recipe
- Two soups in one bowl: The delicate broth and the sharp chilli oil are mixed only on the plate. Everyone can adjust the heat to their own taste.
- The broth can be made ahead: The shin and trotter simmer for three hours and the broth keeps in the fridge for two days. On the day of serving, simply reheat.
- Precise ratios for 6 servings: Meat, bones, lemongrass and chilli oil are calculated for six bowls. The number of servings can be recalculated according to your guests.
Success rate: The flavour of bún bò Huế rests on two steps that must not be rushed. Lemongrass is bruised and cooked whole so it releases its aroma without breaking apart in the broth. Shrimp paste and chilli oil are added separately to the finished bowl because heat dulls their fragrance and the oil in the pan turns bitter. Beef shin is simmered until it can be pulled apart with two forks; only then does the broth have full flavour.
Recipe overview
Prep: 35 min | Cook: 195 min | Difficulty: Advanced | Serves: 6 | Type: Soup | Origin: Vietnamese
Detailed method
Total progress: 0 % done
Phase 1: Blanching bones and charring aromatics – 35 min
Equipment: large 8 l pot, colander, dry frying pan
1. Cover the bones with cold water, bring to the boil and after a few minutes of boiling, drain the water. Rinse the bones under cold water and wash the pot so the broth stays clear.
2. Char the onion and ginger halves cut-side down in a dry frying pan until dark brown. Bruise the lemongrass stalks with a meat mallet and cut them into 5 cm lengths.
VKB: The bones are free of pink foam, the cut sides of the onion and ginger are dark, and the lemongrass smells of lemon when pressed.
Before you move on:
Drain the blanching water completely and wash the pot. If any remains, the broth will turn grey and taste stale.
Phase 2: Simmering the broth with lemongrass – 150 min
Equipment: large 8 l pot, ladle, fine-mesh sieve
1. Cover the bones, beef shin and pork hock with cold water, bring to the boil and reduce to the lowest heat. Add the charred onion and ginger and the lemongrass pieces.
2. Simmer the broth below boiling point and for the first two hours skim off foam and fat with a ladle. Taste the broth: it should be sweet with meat and smell of lemongrass, not of skin.
3. Remove the pork hock once tender and let it cool. Continue simmering the beef shin until it can be pulled apart with two forks. Then strain the broth.
VKB: The beef shin falls into strands under a fork, the pork hock is pale and springy when cut. The broth is clear, amber and smells of lemongrass.
Before you move on:
Do not leave the lemongrass in the broth for more than three hours or it will turn bitter. After two and a half hours, remove it along with the onion.
Phase 3: Seasoning the broth – 15 min
Equipment: smaller pot, fine sieve, whisk
1. Strain the broth through a fine sieve and bring it to the boil. Add fish sauce, soy sauce, palm sugar and salt and stir until the sugar dissolves.
2. Taste and adjust the saltiness. The broth should be full-flavoured and slightly sweet, because shrimp paste and chilli oil will add pungency in the bowl.
VKB: The broth is clear and glossy, with no fat droplets on the surface. The flavour is balanced and leaves a spicy lemongrass aftertaste.
Before you move on:
Do not oversalt the broth; shrimp paste is salty. Leave a margin and adjust at the bowl.
Phase 4: Chilli oil and preparing the meat – 20 min
Equipment: small frying pan, chopping board, sharp knife
1. Warm the chilli oil in a small frying pan, add the chopped garlic and shrimp paste and stir until the paste dissolves and the mixture smells fragrant. Take it off the heat.
2. Cut the cooked beef shin across the grain into thin slices, and the pork hock into thin slices through the skin. Keep the meat covered so it does not dry out.
VKB: The chilli oil is dark red, with bits of paste at the bottom and a sharp but not burnt aroma. The meat slices hold their shape and glisten.
Before you move on:
Do not burn the shrimp paste; in overheated oil it turns bitter and black. Warm it briefly over medium heat.
Phase 5: Noodles and assembling the bowls – 15 min
Equipment: large pot, colander, deep bowls
1. Cook the rice noodles in boiling water until soft, drain and rinse under cold water. Rinsed noodles will not clump in the bowl.
2. Put noodles, slices of beef shin and pork hock and a handful of bean sprouts into each bowl. Top with thin slices of banana blossom, which will stay crisp.
VKB: The noodles are translucent and cold, the meat cut into evenly thick slices. The bowls are filled to two-thirds and lined up ready.
Before you move on:
Slice the banana blossom just before serving and dip it briefly in water with lime. Otherwise it darkens and turns bitter.
Phase 6: Adding broth and serving – 5 min
Equipment: ladle, serving tray, small bowls
1. Bring the broth to a rolling boil and ladle it into the bowls almost to the rim. Add a tablespoon of chilli oil with shrimp paste to each bowl.
2. Scatter over spring onion, coriander, Thai basil and mint. Put a lime wedge and a small bowl of sliced chilli on the side for those who want more heat.
VKB: A red circle of chilli oil spreads on the surface, while the broth underneath stays clear. The herbs smell fresh and the noodles are heated through.
Equipment needed
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| large pot | 8 l capacity, heavy base | two 4 l pots and combine the broth | a small pot will boil dry and the bones will sit above the liquid |
| meat mallet | 500 g weight | rolling pin or thick knife handle | unbruised lemongrass will not release its aroma and you will just have grass in the soup |
| fine-mesh sieve | 24 cm diameter, double mesh | coarse sieve lined with muslin | a coarse mesh lets sediment through and the broth stays cloudy |
| small pan for chilli oil | 18 cm diameter | heavy-based saucepan | a thin pan will overheat the paste and the oil will turn bitter |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | For 6 servings |
|---|---|---|---|
| Energy | 473 kJ / 113 kcal | 3874 kJ / 926 kcal | 23246 kJ / 5556 kcal |
| Fat | 5.1 g | 41.7 g | 250.2 g |
| of which saturates | 6.2 g | 6.2 g | 6.2 g |
| Carbohydrate | 9.9 g | 81.5 g | 489.0 g |
| of which sugars | 7.1 g | 7.1 g | 7.1 g |
| Protein | 6.3 g | 51.7 g | 310.2 g |
| Salt | 3.6 g | 3.6 g | 3.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Bruise the lemongrass with a pestle until it smells fragrant. Unbruised stalks release little aroma into the broth.
- Tip 2: Make the chilli oil with shrimp paste separately and add it to the bowl by the spoonful. In the pot it would overcook and turn bitter.
- Tip 3: Simmer the shin until it can be pulled apart with two forks. That is when it holds both flavour and juice.
- Tip 4: Slice the banana blossom thinly and soak it briefly in water with lime. It stays white and crisp.
The science behind it
Lemongrass contains citral, a volatile compound released when the stalk is bruised and which dissolves in both fat and water. That is why the stalk is bruised and simmered whole, so the aroma goes into the broth without the tough fibres. Shrimp paste is made by fermentation and contains free amino acids that provide umami and salt. When heated to a high temperature, bitter compounds form in the paste, so it is warmed briefly over a medium flame. Collagen from shin and trotter turns into gelatine at around 90 °C, which gives the broth body.
Fine Dining – Professional techniques
- Plate composition: Twirl the noodles into a low spiral, arrange slices of shin and trotter in a circle on top and place a spoonful of chilli oil with shrimp paste in the centre. The guest stirs it in themselves.
- Texture contrasts: Add thin slices of banana blossom and a few crisp fried shallots to the bean sprouts. The crisp layer contrasts with the soft noodles.
- Temperature contrast: Warm the bowls with hot water and keep the herbs chilled. A hot bowl keeps the broth warm longer and the cold herbs scent the table.
- Aromatic extras: Add lime, chilli and a bowl of shrimp paste to the tray. The guest adjusts the soup themselves, which is the usual way it is served in the city of Hue.
Sensory radar
- Appearance: Amber clear broth with a red ring of chilli oil, white noodles, dark meat slices, green herbs and white banana blossom slices.
- Aroma: First lemongrass, then shrimp paste and chilli, finishing with fresh mint and coriander.
- Taste: Salty and full from the beef broth, hot from the chilli oil and fresh from the herbs. The heat can be dosed by the spoonful of oil.
- Texture: Noodles soft and springy, shin tender, trotter firm and bouncy, sprouts crisp.
Pairing
- Vietnamese lager: A light pale beer with higher carbonation cools the chilli heat. Serve it chilled at 6–8 °C.
- dry Riesling: The acidity in Riesling pairs with lemongrass. Sweeter wines would overpower the sharp chilli oil.
- strong green tea: Unsweetened green tea with an astringent taste. The tannins refresh the mouth between bites.
Variations
Allergens and dietary information
Contains: crustaceans (shrimp paste, chilli oil), fish (fish sauce), soy (soy sauce), gluten (soy sauce) • Gluten: yes, trace amounts from soy sauce • Not suitable for: people with allergies to crustaceans, fish, soy and gluten
Suitable for
Sunday lunch, a feast for lovers of spicy food, a warming meal on a cold day and a festive table.
Substitution catalogue
- beef shin: beef topside or boneless beef chuck, simmering time stays the same
- pork trotter: pork knuckle or pork leg, simmer for a shorter time
- shrimp paste: fermented soy paste with a tablespoon of fish sauce, the flavour will be milder
- banana blossom: thin slices of white radish or kohlrabi, the crunch remains
- lemongrass: zest of one lime and a tablespoon of lime juice added at the end
FAQ
How does bún bò Huế differ from phở?
The flavour is sharper and more spiced. Lemongrass goes into the broth and chilli oil with shrimp paste goes into the bowl. Phở is milder and built on star anise and cinnamon.
Where can I buy shrimp paste?
In Asian food shops, most often in small jars. The colour is dark purple and the paste is thick. If you don’t have it, use fermented soy paste with a tablespoon of fish sauce.
Why isn’t the chilli oil added to the pot?
In the pot the oil with shrimp paste overcooks, loses its aroma and starts to turn bitter. It is added by the spoonful directly to the bowl, where each person mixes it to their own tolerance.
How long should the shin be simmered?
About three hours below boiling point. The shin is ready when it can be pulled apart with two forks. Longer cooking breaks the meat down and the broth takes on a connective-tissue taste.
Can I use dried lemongrass?
You can, but the aroma will be weaker. Put the dried grass in a muslin bag and simmer it in the broth for the same time as fresh. Add lime zest at the end.
How do I cool the soup down for children?
Pour the broth without chilli oil into a separate bowl and add only half a teaspoon of shrimp paste, or leave it out. The adults then add the heat on their own plates.
WAGUU Petr advises: Cooking for 6 or more people?
6–8 people: Simmer the broth in the largest pot you have and cook the noodles in batches. Make the chilli oil in double quantity and keep it warm. • 10+ people: Divide the bones and meat between two pots and combine the finished broths. Cook the noodles in batches and keep the rinsed ones in a colander. Assemble the bowls in two waves so the second half doesn’t go soggy.
Sides and serving
Serving: The soup is served in a deep bowl with broth poured to the rim. Bring lime, chilli rings, a bowl of shrimp paste and a glass of herbs to the table. Chilli oil is added by the spoonful directly to the bowl.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Reheat the broth below boiling point, blanch the noodles separately. Add the chilli oil only to the hot bowl, never heat it with the broth.
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
Phở Bò – beef noodle soup with star anise, cinnamon and charred ginger
Phở Gà – chicken noodle soup with a delicate broth, star anise and fresh herbs
Bánh Mì – crisp Vietnamese baguette with meat, pâté and pickled vegetables
Bún Chả – grilled pork slices and patties with rice noodles and a sweet-and-sour sauce
Gỏi Cuốn – fresh summer rolls in rice paper with prawns and herbs
Cơm Tấm – broken rice with grilled pork, egg and fish sauce
Cao Lầu – a Hoi An speciality with firm rice noodles and crisp chips
Bánh Xèo – crisp rice pancake with turmeric, prawns and sprouts
Chả Giò – fried Vietnamese rolls with meat, vegetables and noodles
Cá Kho Tộ – caramelised braised fish in a sweet-and-salty sauce
Chè – Vietnamese sweet desserts made from beans, tapioca and coconut milk
More recipes you might like
Why WAGUU?
Recipes on WAGUU are checked for accuracy of ingredients, methods and nutritional values.
Photo gallery from the method
Photos from the community: Cook it, photograph it and share the result.
You can upload photos in the comments below or send them by email.
Have you filmed a video of our recipe? Post a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo or X (Twitter) in the comments – we’ll be happy to publish it and help you and your content get noticed.
Most common mistakes
- Chilli oil added to the pot – the broth turns bitter and cloudy. Add it by the spoonful to the bowl only.
- Unbruised lemongrass – the aroma stays in the stalk and the soup is just bitter. Bruise the grass with a pestle.
- A rolling boil – the fat disperses into the liquid and the broth turns white. Keep the temperature below boiling point.
- Banana blossom sliced in advance – it darkens and turns bitter. Slice it just before serving and keep it in water with lime.