Summary: Bún Bò Huế is a bold and spicy noodle soup originating from the city of Huế, prepared with beef, sometimes pork knuckle, a strong broth, lemongrass, and chilli. Main techniques include long simmering of bones, aromatic oil infusion, and precise assembly; preparation time is 180 minutes, yielding 6 portions.
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Category: Soups, Vietnamese Cuisine
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Quick overview
- Dish: Bún Bò Huế
- Category: Soups, Vietnamese Cuisine
- Cuisine: Vietnamese
- Main ingredient: Beef shank, 1000 g (high-quality bone-in beef shank and pork knuckle)
- Guide: 12 most popular Vietnamese dishes: favourite recipes of Vietnamese cuisine
- Total time: 180 minutes (45 min prep + 135 min cooking)
- Difficulty: Advanced
- Portions: 6 portions (Portion weight: 650 g)
- Key technique: Long bone simmering and chilli-lemongrass oil infusion
- Preparation types: Simmering, boiling, frying, slicing
- Dietary info & Allergens: Contains fish sauce (fish allergen)
- Suitable for: Lunch, dinner, festive gatherings, spicy food lovers
- Nutritional values (per 1 portion): 540 kcal, Protein: 42.0 g, Fat: 22.0 g, Carbohydrates: 45.0 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Bia Saigon, iced jasmine tea, fresh limeade
- In short: An intensely aromatic, spicy Vietnamese soup with thick rice vermicelli, tender beef, and rich lemongrass-chilli depth.
- Last updated: 2025-05-15
WAGUU says: “True Bún Bò Huế relies on the bold trifecta of lemongrass, fermented shrimp paste, and spicy chilli oil. Do not rush the broth simmering process, as this extracts the gelatinous richness needed for an authentic mouthfeel.”
Key facts
| Prep time: | 45 minutes |
| Cooking time: | 135 minutes |
| Temperature: | Medium simmer 95 °C |
| Number of portions: | 6 portions |
In a nutshell
Bún Bò Huế is a masterclass in Vietnamese soup-making. Unlike the lighter Phở, this imperial capital specialty brings together heat, umami, and robust herbal notes in every single spoonful.
Ingredients
Base portions: 6 portions • Portion weight: 650 g
| Ingredient | Amount | Quality |
|---|---|---|
| Beef shank | 1000 g | Bone-in beef shank, well-marbled |
| Pork knuckle | 800 g | Cleaned, bone-in pork trotter or hock |
| Beef soup bones | 1500 g | Knuckle and marrow bones |
| Lemongrass | 80 g | Fresh stalks, bruised and chopped |
| Shallots | 100 g | Fresh, peeled |
| Garlic | 40 g | Fresh cloves, peeled |
| Fermented shrimp paste | 30 g | Mắm ruốc Huế style |
| Annatto seeds | 15 g | For color infusion |
| Cooking oil | 60 ml | Neutral vegetable oil |
| Fish sauce | 60 ml | First press premium fish sauce |
| Rock sugar | 25 g | Yellow crystal rock sugar |
| Chilli flakes | 20 g | Dried crushed chilli or satế chilli |
| Thick rice vermicelli noodles | 600 g | Bún bò style thick dry noodles |
| Fresh herbs | 200 g | Banana blossom, mint, perilla, bean sprouts |
| Limes | 120 g | Fresh juicy limes cut into wedges |
| Fine salt | 35 g | Pure sea salt |
Why you will love this recipe
- Authentic Imperial Flavor: Captures the genuine, complex heat and aroma of central Vietnamese street food culture.
- Rich Gelatinous Broth: Combines beef shank and pork knuckle bones simmered for hours to create a deeply satisfying mouthfeel.
- Customizable Garnishes: Served with a vibrant plate of fresh herbs, banana blossom, and lime for tailored balancing of flavors.
Success guaranteed: Follow the precise boiling and skimming techniques in Phase 1 to ensure a crystal-clear yet richly flavored broth base.
Recipe overview
Prep: 45 min | Cooking: 135 min | Difficulty: Advanced | Portions: 6 portions | Type: Soup | Origin: Vietnam
Detailed instructions
Overall progress: 0% complete
Phase 1: Blanching bones and meat – 25 min
Appliances: Large stockpot, stove
1. Place the 1500 g of beef soup bones, 1000 g of beef shank, and 800 g of pork knuckle into a large stockpot. Cover with cold water, bring to a rolling boil over high heat at 100 °C, and boil vigorously for 10 minutes to purge impurities. Drain the bones and meat completely, then wash them thoroughly under running cold water to remove any residual scum.
VKB: Visual control point: water must turn murky brown before draining; rinse until bones are pristine.
Before moving to the next step:
Ensure all bone surfaces are thoroughly washed; failing to remove scum will make the final broth cloudy and bitter.
Phase 2: Simmering the foundational broth – 90 min
Appliances: Large stockpot, stove
2. Return the cleaned bones, beef shank, and pork knuckle to the clean stockpot. Add 5 litres of fresh cold water, 40 g of bruised lemongrass stalks, and 20 g of fine salt. Bring to a gentle boil over medium heat, then reduce heat to maintain a steady simmer at 95 °C. Skim any emerging foam from the surface. Simmer for 90 minutes, removing the tender beef shank earlier at 60 minutes if it reaches desired softness, while letting the bones and pork knuckle continue simmering.
VKB: Visual control point: broth should maintain a gentle, shimmering bubble without rolling into a hard boil.
Before moving to the next step:
Check beef shank tenderness with a skewer; remove promptly so it retains slicing integrity instead of falling apart.
Phase 3: Preparing aromatics and chilli-lemongrass oil – 20 min
Appliances: Skillet, knife, cutting board
3. Finely mince the remaining 40 g of lemongrass, 100 g of shallots, and 40 g of garlic. Heat 60 ml of cooking oil in a skillet over medium heat at 170 °C. Add 15 g of annatto seeds and fry for 3 minutes until the oil turns a vibrant red-orange, then discard the seeds. Add the minced lemongrass, shallots, garlic, and 20 g of chilli flakes to the colored oil. Sauté for 5 minutes until deeply fragrant and golden, creating the signature satế oil.
VKB: Visual control point: oil must turn brilliant orange-red without burning the minced aromatics.
Before moving to the next step:
Control frying heat carefully; burnt garlic will impart a bitter taste to the satế oil.
Phase 4: Seasoning and refining the broth – 20 min
Appliances: Stockpot, ladle, small bowl
4. Dissolve 30 g of fermented shrimp paste in 100 ml of warm water, let sediments settle, and pour the clear liquid into the simmering broth. Stir in 60 ml of fish sauce, 25 g of rock sugar, and half of the prepared chilli-lemongrass satế oil. Taste the broth, adjusting salt and sweetness as needed. Allow it to simmer for another 15 minutes at 90 °C so all distinct flavors meld together harmoniously.
VKB: Visual control point: broth should display a rich amber hue with floating red droplets of satế oil.
Before moving to the next step:
Allow shrimp paste sediment to settle at the bottom of the mixing bowl; do not add gritty solids directly into the soup.
Phase 5: Preparing noodles and slicing meats – 15 min
Appliances: Pot for boiling water, colander, sharp carving knife
5. Bring a separate large pot of water to a rolling boil at 100 °C. Cook 600 g of thick rice vermicelli noodles according to package instructions, typically for 8 minutes until tender yet chewy (al dente). Drain thoroughly in a colander and rinse with warm water. Once the cooked beef shank and pork knuckle have cooled slightly, slice the beef shank into thin, neat medallions and chop the pork knuckle into manageable bite-sized pieces.
VKB: Visual control point: noodles must be fully rehydrated with zero starchy core remaining.
Before moving to the next step:
Slice beef shank against the grain to ensure tender bites in the final soup assembly.
Phase 6: Assembling and serving the soup – 10 min
Appliances: Soup bowls, ladle
6. Divide the prepared thick rice noodles among 6 warm serving bowls. Arrange slices of beef shank and chunks of pork knuckle on top of the noodles. Ladle the boiling hot, intensely aromatic broth generously over the meat and noodles. Garnish each bowl with fresh herbs, bean sprouts, a dollop of remaining satế oil, and serve immediately with fresh lime wedges on the side.
VKB: Visual control point: steaming hot broth poured over cold-rinsed noodles instantly heats the bowl to serving temperature.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large stockpot | 10 litres capacity | Two medium soup pots | Boiling over during vigorous simmer |
| Skillet | 28 cm diameter | Saute pan | Splattering hot oil |
| Colander | 30 cm wide | Mesh strainer | Noodles sticking together if not rinsed |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 83.0 kcal | 540.0 kcal | 3240.0 kcal |
| Fat | 3.4 g | 22.0 g | 132.0 g |
| of which saturates | 1.1 g | 7.2 g | 43.2 g |
| Carbohydrates | 6.9 g | 45.0 g | 270.0 g |
| of which sugars | 0.5 g | 3.2 g | 19.2 g |
| Protein | 6.5 g | 42.0 g | 252.0 g |
| Salt | 0.9 g | 5.8 g | 34.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Always blanch the bones in rapidly boiling water first to extract impurities before making the main stock.
- Tip 2: Use authentic Mắm Ruốc Huế for the true fermented depth characteristic of central Vietnamese cooking.
- Tip 3: Fry annatto seeds in oil at moderate temperature to create a natural red coloring without scorching.
- Tip 4: Serve with an abundance of thinly sliced banana blossom and fresh herbs to counterbalance the rich, spicy broth.
Scientific background
Prolonged simmering of collagen-rich bones breaks down insoluble collagen into soluble gelatin, increasing broth viscosity and mouthfeel. Fermentation of shrimp paste develops volatile free amino acids and peptides that synergize with natural glutamates in meat, amplifying umami perception.
Fine Dining – Professional techniques
- Plate composition: Neatly coiled thick rice noodles topped with precisely sliced beef medallions and centered pork knuckle chunks.
- Textural contrasts: Tender braised meats against snappy fresh bean sprouts and crisp shredded banana blossom.
- Temperature contrast: Piping hot aromatic broth poured over room-temperature freshly rinsed noodles.
- Aromatic garnishes: Floating crimson satế chilli oil droplets surrounded by emerald green herbs.
Sensory radar
- Appearance: Rich amber broth with glistening red satế oil droplets and white noodles.
- Aroma: Pungent lemongrass, fermented shrimp paste, and warm spice notes.
- Taste: Spicy, savory, subtly sweet, and intensely umami-rich.
- Texture: Silky broth, tender meats, and chewy thick rice noodles.
Pairing
- BEER: Chilled Vietnamese lager (Bia Saigon)
- WINE: Off-dry Riesling or Gewürztraminer
- NON-ALCOHOLIC: Iced jasmine green tea with lime
Various preparation variants
- Hue Style Classic: Traditional recipe featuring pork knuckle, beef shank, and rich fermented shrimp paste.
- Saigon Urban Variant: Lighter spice profile with added beef tendon and Vietnamese pork sausage slices.
Allergens and dietary information
Contains: Fish sauce, fermented shrimp paste • Gluten: Naturally gluten-free • Not suitable for: Vegetarians, vegans, shellfish or fish allergy sufferers
Suitable for
Lunch, dinner, festive gatherings, spicy food enthusiasts
Substitution catalog
- Fermented shrimp paste: Regular fish sauce with a pinch of miso paste
- Beef shank: Beef brisket or chuck roast
FAQ
Can I make Bún Bò Huế without pork knuckle?
Yes, you can substitute or omit the pork knuckle and rely entirely on beef shank and beef bones, though traditional Hue style includes pork.
How do I store leftover broth?
Store the strained broth in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Is Bún Bò Huế very spicy?
It is naturally spicy due to the chilli-lemongrass satế oil, but you can adjust the heat level by adding less satế oil during assembly.
What kind of noodles should I use?
Use thick round rice vermicelli noodles specifically labeled for Bún Bò Huế rather than thin Phở flat noodles.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale ingredients by 2 and use two separate large stockpots to ensure even simmering • 20+ people: Prepare broth in a 20-litre commercial stockpot and cook noodles in batches.
Sides and Serving
- Banana blossom salad – Shredded banana blossom tossed with lime (not included in the recipe)
- Crispy spring rolls – Fried pork spring rolls as an appetizer (not included in the recipe)
Serving: Serve boiling hot in deep bowls with an abundant platter of fresh herbs, lime wedges, and extra satế chilli paste on the side.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Bring broth to a rolling boil on the stove before pouring over freshly blanched noodles.
Author: WAGUU Petr & Team • Published: 31 Oct 2026
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Common mistakes
- Skipping bone blanching – Results in a cloudy, bitter broth filled with impurities.
- Overcooking beef shank – Causes the meat to disintegrate instead of yielding neat, tender slices.
- Adding shrimp paste directly – Fails to filter out gritty sediments, ruining the velvety soup texture.
- Using thin noodles – Using Phở flat noodles instead of thick round vermicelli alters the traditional mouthfeel.