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Bun Bo Hue is a Vietnamese beef noodle soup that has a deep, rich broth made of beef and spices, served with slices of beef and pork along with some fresh herbs. It's the ultimate in soul comforting soups!
I have a soft spot in my heart for Vietnamese food. I am just in love with this Instant Pot Beef Pho, pho tai...and this Bun Thit Nuong (Vietnamese Grilled Beef) is the stuff dreams are made of.
The bright, tangy, light, yet deep flavors of Vietnamese food has me hooked forever. And this Bun Bo Hue is at the top of those favorites, alongside this Banh Canh (Vietnamese thick noodle soup).
The beefy broth, fresh herbs, and tangy flavors (the broth has pineapple in it!) with chewy rice noodles and a Vietnamese sate sauce (this is the best stuff EVER guys) are just happiness in a bowl. I fell in love the first time I had it.
And as a side note, if you love a good rich, beefy noodle soup, this birria ramen is no joke and we are also in love with the tom yum noodle soup with shrimp!
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What is Bun Bo Hue?
Bun Bo Hue is a spicy Vietnamese beef noodle soup. The broth is made from simmering both beef and pork bones and shank with aromatic such as garlic and lemongrass.
The broth is served over rice noodles with slices of the beef shank, Vietnamese meatballs and Vietnamese sausage. It's topped with tons of fresh herbs and a spicy sate sauce is mixed in. It's often serve with pigs blood, but I don't use that in this recipe.
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Difference Between Bun Bo Hue and Pho
Bun Bo Hue has a spicy broth from the additional of a Vietnamese sate sauce, while the pho broth is lighter and not typically spicy. Bun noodles are more cylindrical in shape than pho noodles.
Traditional Bun Bo Hue features pig blood and Vietnamese sausage. However, this recipe does not include pork blood, though there is a link included where you can learn how to make it.
Is Bun Bo Hue Spicy?
Yes, it is traditionally spicy, but the soup base is not spicy at all. Because we add the Vietnamese sate to taste, you can add as much or as little spice as you like.
Ingredients
The full list of ingredients can be found in the recipe card at the bottom of the post.
Fish sauce is an everyday ingredients in Vietnamese cooking. We use it in so many things, one of the favorites being this Nuoc Cham (Vietnamese dipping sauce. Red Boat 40 is my favorite brand as I believe the flavor is superior to others.
Kaffir lime leaves come from the kaffir lime tree. They have a citrusy, tangy flavor that adds a brightness to soups like this Singapore Laksa.
A Vietnamese meatball is typically made from pork and spices. You can buy them at most Asian markets, or you can make your own Vietnamese meatballs.
Vietnamese sausage (Chả lụa or giò lụa) is popular in many Vietnamese dishes. It is a sausage made from pork and spices and steamed in banana leaves.
You can slice it and it looks a little like bologna. It has a wonderful flavor! Find it at most Asian markets.
Shrimp paste is basically fermented shrimp with salt and other spices. It is a very strong condiment that adds a wonderful flavor to sauces and soups (and other dishes).
I use shrimp paste to make curry paste like this panang curry paste.
MSG is a flavor enhancer often used in different Asian cuisines. It's optional in this recipe. If you are sensitive to it, feel free to leave it out.
Annatto seeds are seeds from the achiote tree and are often used for their coloring. It's what makes our Vietnamese sate red colored. It also imparts a mild flavor with notes of mace and mint.
Ingredients for Bun Bo Hue broth:
Ingredients for Vietnamese Sate and toppings:
Step By Step Instructions
Add the pork bones, short ribs and beef shank to a large pot and cover with water. Bring to a simmer and cook for 5 minutes.
While the meat is simmering, cut the stalky ends off the lemongrass and peels away the outer leaves. Trim the top so you have about 8 inches of lemongrass.
Halve it then using the back of a knife, bruise it. This brings the flavor out when cooking.
Drain and rinse the bones and meat to remove the impurities and blood. Scrub them well to get them clean.
Place the meat back in the pot and add the broth, lemongrass, pineapple, kaffir lime leaves, coconut sugar, fish sauce and onion. Add water until the bones are almost fully covered.
Bring to a boil, turn down the heat and cover, simmering on low for 4 hours. Remove from heat.
Strain the broth through a cheesecloth lined strainer and set the meat aside. Reserve the meat and broth separately.
Pull the meat off the bones and set aside to serve in the soup. Keep the broth warm over low heat while you finish any other prep.
Cook the rice noodles according to the package instructions. Drain and divide into bowls.
Add the broth, sliced meat, fresh mint, cilantro, Thai basil, red onion and a squeeze of lime juice. Spoon in the sate sauce to taste and enjoy!
How to Make Vietnamese Sate
Add the shrimp paste, fish sauce, shallot, garlic, chilies and MSG to a food processor and pulse until a paste is formed. Set aside.
Add the oil to a skillet and heat over medium-low heat. Add the annatto seeds and fry for 1-2 minutes. Remove from heat and strain. Discard the annatto seeds.
Add the oil back to the skillet and heat to medium-low heat. Add the puree and fry for 2-4 minutes, until it becomes fragrant. Remove from heat and let cool.
Store in a covered jar in the fridge for 4-6 weeks.
Expert Tips
- Rinse/scrub the bones well after the initial simmer to ensure all the impurities are removed. This will ensure your broth is nice and clear.
- Substitute oxtail for the short ribs if desired.
- Add additional Thai chilies to the sate if you'd like a spicier sauce.
- Traditionally, Bun Bo Hue is served with pork blood, but I'm not a huge fan so I omitted it. You can buy if from many Asian markets or cook pork blood yourself.
Make Ahead Instructions
Make the broth in advance and store it in the fridge for up to 3 days, or freeze it until ready for use. You can do the same with the meat.
You can also make the sate up to a month in advance and store it in a covered container in the fridge.
Did you make this recipe? Rate it and leave a comment below to let me know how it turned out!
Recipe
Bun Bo Hue (Vietnamese Spicy Beef Noodle Soup)
Ingredients
- 2 pounds beef shank
- 2 pounds beef short ribs
- 1 ½ pounds pork bones any kind
- 4 cups chicken stock
- 6 stalks fresh lemongrass
- 1 medium onion
- 4 tablespoons fish sauce
- 5 kaffir lime leaves
- 2 tablespoons coconut sugar
- 1 cup pineapple chunks
- 6 ounces Vietnamese meatballs
- ½ pound Vietnamese sausage
- 14 ounces dried rice noodles
- 1 cup fresh mint leaves
- 1 cup fresh Thai Basil
- 1 cup fresh cilantro
- 2 limes
- ½ cup sliced red onion
Vietnamese sate sauce (below)
- Vietnamese Sate:
- 2 tablespoons shrimp paste
- 1 shallot
- 4 garlic cloves smashed
- 2 Thai chilies
- 2 tablespoons fish sauce
- 1 tablespoon MSG optional
- 1 cup oil vegetable, canola, peanut
- 3 tablespoons annatto seeds
Instructions
- Add the pork bones, short ribs and beef shank to a large pot and cover with water. Bring to a simmer and cook for 5 minutes.
- While the meat is simmering, cut the stalky ends off the lemongrass and peels away the outer leaves. Trim the top so you have about 8 inches of lemongrass. Halve it then using the back of a knife, bruise it.
- Drain and rinse the bones and meat to remove the impurities and blood. Scrub them well to get them clean.
- Place the meat back in the pot and add the broth, lemongrass, coconut sugar, pineapple, kaffir lime leaves, fish sauce and onion. Add water until the bones are almost fully covered.
- Bring to a boil, turn down the heat and cover, simmering on low for 4 hours. Remove from heat.
- Strain the broth through a cheesecloth lined strainer and set the meat aside. Reserve the meat and broth separately.
- Pull the meat off the bones and set aside to serve in the soup. Keep the broth warm over low heat while you finish any other prep.
- Cook the rice noodles according to the package instructions. Drain and divide into bowls.
- Add the broth, sliced meat, fresh mint, cilantro, Thai basil, red onion and a squeeze of lime juice. Spoon in the sate sauce to taste and enjoy!
Vietnamese Sate Sauce:
- Add the shrimp paste, fish sauce, shallot, garlic, chilies and MSG to a food processor and pulse until a paste is formed. Set aside.
- Add the oil to a skillet and heat over medium-low heat. Add the annatto seeds and fry for 1-2 minutes. Remove from heat and strain. Discard the annatto seeds.
- Add the oil back to the skillet and heat to medium-low heat. Add the puree and fry for 2-4 minutes, until it becomes fragrant. Remove from heat and let cool.
- Store in a covered jar in the fridge for 4-6 weeks.
Expert Tips:
- Rinse/scrub the bones well after the initial simmer to ensure all the impurities are removed. This will ensure your broth is nice and clear.
- Substitute oxtail for the short ribs if desired.
- Add additional Thai chilies to the sate if you'd like a spicier sauce.
- Traditionally, Bun Bo Hue is served with pork blood, but I'm not a huge fan so I omitted it. You can buy if from many Asian markets.
Nutrition
Jovita says
Wow, this soup is literally packed with different flavors. Vietnamese cuisine is amazing! Thank you for the recipe 🙂
Danielle says
You're welcome!
Gina says
I order this soup ALL THE TIME at our favorite Vietnamese place. It's my go to winter takeout soup and I've always wondered how to mimic the amazing flavor of the broth at home. Can't wait to try this recipe out!
Danielle says
It's one of my favorites too!
Amanda Wren-Grimwood says
So many different delicious flavours here. This looks so comforting and I know my familky will love it!
Danielle says
Thanks!
Aimee Mars says
I love a good noodle soup and this one looks delicious! I've never had bun bo hue, but your recipe makes it look so easy. I'm definitely going to try it.
Danielle says
Hope you love it!
Michelle says
This look amazing! I love Vietnamese food, the flavours in this bun ho hue are intensely delicious.
Danielle says
Thanks!