What makes bún bò Huế different from other Vietnamese noodle soups?

Bún bò Huế is distinct due to its use of thick, round rice noodles and a spicy, savory broth made from both beef and pork bones. Unlike phở, which uses flat noodles and a lighter broth, bún bò Huế’s broth includes shrimp paste and chili oil, giving it a bold, spicy flavor. It is also traditionally served with toppings like pork sausage, pork hock, congealed pig’s blood, and fresh herbs, providing a unique combination of textures and tastes.

How spicy is bún bò Huế, and can the spiciness be adjusted?

Bún bò Huế is traditionally spicy, thanks to chili paste and fresh chili peppers in the broth. However, the level of heat can be adjusted easily. Many recipes prepare the broth with a moderate spice level or even without chili, allowing diners to add chili paste or fresh chilies at the table to suit their preference. This makes it approachable for both spice lovers and those sensitive to heat.

What are the traditional toppings and garnishes for bún bò Huế?

Common toppings for bún bò Huế include thinly sliced beef, pork hock, pork sausage (chả Huế), and cubes of congealed pig’s blood. It is typically garnished with fresh herbs like Thai basil, mint, and cilantro, along with shredded banana flower or cabbage, bean sprouts, lime wedges, and sliced chili. These garnishes balance the rich broth and add freshness and texture.

Can bún bò Huế be made without pork blood, and what are good substitutes?

Yes, pork blood cubes are a traditional ingredient but can be omitted if unavailable or if preferred. The dish remains flavorful without it. As a substitute, extra pork hock or tofu can add additional texture to the soup. The key flavors come from the broth and spices, so removing pork blood does not drastically change the overall taste.

How should the noodles for bún bò Huế be prepared for the best texture?

The thick, round rice noodles for bún bò Huế should be cooked according to package instructions, usually by boiling for 4-6 minutes until tender but still slightly chewy. Overcooking can make them mushy. After draining, rinse the noodles with cold water to stop cooking and prevent sticking. Add the noodles to the broth just before serving to maintain their texture and warmth.

Bun Bo Hue Recipe With Spicy Beef Pork Broth 2024

Name: Bun Bo Hue
Prep time: 3 h 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Vietnamese
Ingredients: – 1 lb beef shank for rich flavor and tender meat texture; – 1 oxtail adds depth to the broth; – 1 pork hocks provides succulent pork elements; – Huế-style pork sausage flavored with garlic and peppercorns quantity as needed for serving, typically 1-2 links; – Congealed pork blood cut into cubes about 200g, boiled if raw; – Water as needed for broth base; – Chicken broth enough to combine with water for the base; – 3-4 stalks of bruised lemongrass for fragrant citrus aroma; – Two halved onions to infuse the broth with sweetness; – 1 tablespoon of shrimp paste for umami depth; – 1 teaspoon of salt for seasoning; – 2 teaspoons of sugar to balance flavors; – Optional seasoning or MSG to taste, for extra savoriness; – 2 tablespoons annatto seeds sautéed in oil to release red color; – 2-3 finely chopped shallots for added depth and color; – 4 cloves of garlic sautéed until brown for robust flavor; – Dried rice noodles, medium or large thickness about 200g, boiled according to package instructions; – Banana flower (optional) 1 whole, thinly sliced and soaked in lemon water for 30 minutes; – 10-15 dried Thai chiles for the saté condiment; – 2 tablespoons of oil for sautéing annatto and saté; – 1 chopped shallot or small white onion for saté; – 3 cloves of garlic for saté; – 1 stalk of minced lemongrass for saté; – 1 teaspoon Korean chile powder for saté; – 1 teaspoon sugar for saté; – ½ teaspoon salt for saté; – 1 tablespoon fish sauce for saté

Ingredients

– 1 lb beef shank for rich flavor and tender meat texture

– 1 oxtail adds depth to the broth

– 1 pork hocks provides succulent pork elements

– Huế-style pork sausage flavored with garlic and peppercorns quantity as needed for serving, typically 1-2 links

– Congealed pork blood cut into cubes about 200g, boiled if raw

– Water as needed for broth base

– Chicken broth enough to combine with water for the base

– 3-4 stalks of bruised lemongrass for fragrant citrus aroma

– Two halved onions to infuse the broth with sweetness

– 1 tablespoon of shrimp paste for umami depth

– 1 teaspoon of salt for seasoning

– 2 teaspoons of sugar to balance flavors

– Optional seasoning or MSG to taste, for extra savoriness

– 2 tablespoons annatto seeds sautéed in oil to release red color

– 2-3 finely chopped shallots for added depth and color

– 4 cloves of garlic sautéed until brown for robust flavor

– Dried rice noodles, medium or large thickness about 200g, boiled according to package instructions

– Banana flower (optional) 1 whole, thinly sliced and soaked in lemon water for 30 minutes

– 10-15 dried Thai chiles for the saté condiment

– 2 tablespoons of oil for sautéing annatto and saté

– 1 chopped shallot or small white onion for saté

– 3 cloves of garlic for saté

– 1 stalk of minced lemongrass for saté

– 1 teaspoon Korean chile powder for saté

– 1 teaspoon sugar for saté

– ½ teaspoon salt for saté

– 1 tablespoon fish sauce for saté

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Instructions

1-Gathering and Prepping Ingredients: First, prepare all ingredients by slicing the beef shank, oxtail, and pork hocks, then bruise the lemongrass stalks. Soak the dried rice noodles as per package instructions, and if you’re using raw congealed pork blood, boil it for 30-45 minutes. For the optional banana flower, thinly slice it and soak in lemon water for 30 minutes to cut the bitterness trust me, it’s a simple step that makes a difference.

2-Cooking the Broth and Meats: Blanch the beef shank, oxtail, and pork hocks in boiling water for 5 minutes to remove impurities, then rinse them clean. Next, simmer the broth by combining water, chicken broth, bruised lemongrass, halved onions, 1 tablespoon of shrimp paste, 1 teaspoon of salt, and 2 teaspoons of sugar in a pot. Sauté 2 tablespoons of annatto seeds in oil until they release their red color, remove them, then add 2-3 chopped shallots and 4 cloves of garlic sautéed until brown to enhance the broth’s depth.

3-Cooking the Broth and Meats: Bring the mixture to a boil and simmer the pork for about 1 hour and the beef for 2-3 hours until tender. While that’s going, make the saté condiment by soaking 10-15 dried Thai chiles in warm water, then cooking them with 2 tablespoons of oil, 1 chopped shallot, 3 cloves of garlic, 1 minced lemongrass stalk, 1 teaspoon Korean chile powder, 1 teaspoon sugar, ½ teaspoon salt, and 1 tablespoon fish sauce on medium heat until thick and fragrant. Once meats are done, cool and slice them, reserving for serving. This step-by-step approach keeps things straightforward, even for seniors or baking enthusiasts trying something new.

4-Assembling and Serving: Cook the rice noodles separately until tender, then drain. To serve, place noodles in bowls, add sliced meats, pork sausage cooked separately, and ladle hot broth over the top. Garnish with fresh herbs like mint, Thai basil, bean sprouts, bird’s eye chilies or jalapeños, and lime wedges, plus the optional banana flower. Serve saté on the side so folks can adjust the spiciness to their liking for a similar flavor twist, try our Vietnamese pork cutlets recipe for another easy Asian-inspired dish.

Last Step:

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Notes

🔥 Simmer meats long enough until very tender for best texture.
🌶 Customize spiciness with saté condiment served on the side.
🌿 Fresh herbs and lime wedges brighten and balance the rich broth.

Author: Brandi Oshea
Prep Time: 30 minutes
Cooking and simmering time: 3 hours
Cook Time: 3 hours
Category: Soup
Method: Simmering, sautéing, boiling
Cuisine: Vietnamese
Diet: Gluten-Free option

Nutrition

Serving Size: 1 bowl
Calories: 1277 kcal
Sugar: 4 g
Sodium: 4940 mg
Fat: 73.1 g
Saturated Fat: 25 g
Unsaturated Fat: 40 g
Trans Fat: 0 g
Carbohydrates: 61 g
Fiber: 6 g
Protein: 90 g
Cholesterol: 330 mg