Authentic Bún Bò Huế (Spicy Beef Noodle Soup from Huế)
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Prep Time
1 hr
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Cook Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
Vietnamese
Authentic Bún Bò Huế (Spicy Beef Noodle Soup from Huế)
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Bún Bò Huế is a spicy beef noodle soup from Hue, Vietnam, known for its bold and complex flavors. This authentic recipe, paired with local tips from a native Vietnamese kitchen, will guide you to perfecting this iconic dish!
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Ingredients
Meat
- 2 pound beef shank (about 1 kg)
- 1 pound beef ribs (about ½ kg)
- 1 pork knuckle (about 1.7 pound/0.8 kg)
- Blood pudding (optional)
- 1 thumb-sized piece ginger (sliced) (for parboiling the meat)
- 1 tbsp salt (for parboiling the meat)
- 3 talks lemongrass (bruised) (for the marinade)
- 3 shallots (sliced) (for the marinade)
- 1 tbsp Hue Shrimp Paste (mắm ruốc Huế) (for the marinade)
- 2 tbsp fish sauce (for the marinade)
Aromatics & Seasonings for the Broth (for 12.5 cups / approx. 3 liters of broth)
- 6 talks lemongrass (bruised)
- 1 thumb-sized piece ginger (sliced)
- 1 bulb onion
- ¼ pineapple (peeled)
- 2 tbsp shrimp paste
- 1 cup water (240ml) (for dissolving the shrimp paste)
- 3 tbsp fish sauce (adjust to your taste)
- 1 tbsp chicken powder (adjust to your taste)
- ½ tbsp salt (adjust to your taste)
Sa Tế Sauce
- 1 tbsp minced shallot
- 3 tbsp minced lemongrass
- 2 tbsp cooking oil
- 2 tbsp annatto oil (or 1 tbsp paprika powder)
- 1 tbsp fish sauce
- ½ tbsp granulated sugar
Rice noodles, vegetables and herbs
- ½ bulb onion
- 1 pound Lettuce / water spinach / red cabbage / banana blossom (about 450g)
- ½ pound mung bean sprouts (about 250g)
- Herbs (Vietnamese coriander, perilla leaves, and Thai basil)
- 1 package "Bún" rice noodles
Instructions
Marinate the meat
- Parboil the beef shank, beef ribs, and pork knuckle with salt and ginger slices. Rinse well under water.
- Marinate the meat with shrimp paste, fish sauce, shallots, and lemongrass for 30 minutes to 1 hour.
Prepare the broth
- Dissolve the shrimp paste in water, letting it sit for 1-2 hours until it separates into liquid on top and paste at the bottom. We will use only the liquid to season the broth.
- Heat cooking oil in a pot. Sauté the shallots and lemongrass from the marinade until fragrant. Add the beef and brown on all sides, then stir-fry the pork knuckles.
- Add water, onion, pineapple, ginger, and salt. Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Check the meat by pricking it with a chopstick—if it goes through easily, it’s done. The pork knuckle will cook faster than the beef shank. Remove the meat and let it cool. Discard the onion and pineapple. If you need more broth, you can add water, but don’t add too much—too much water will weaken the rich, savory flavor.
- In a small pan, heat oil and sauté minced shallots until fragrant. Add minced lemongrass and cook until fragrant, then stir in annatto oil, fish sauce, and sugar. Cook for one more minute.
- Add this lemongrass chili oil to the broth (or just the oil for a smoother broth). Pour in the liquid from the shrimp paste, discard the bottom layer, and simmer on low heat. Season the broth with salt and fish sauce to taste—it should be a bit saltier than usual.
- If you enjoy blood pudding (huyết), add it now and cook for 3 minutes. If using raw blood pudding, cook it separately first.
Serve
- Wash and rinse the vegetables and herbs, shred the veggies, finely chop the herbs, and thinly slice the onion.
- Cook the rice noodles as instructed on the package.
- Slice the beef shank into 1-inch (3cm) slices. In a bowl, add the noodles, beef, and pork knuckle. Sprinkle with herbs and onion, then pour the hot broth over.
- Serve Bún Bò Huế with fresh vegetables and enjoy!
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