Bún Bò Huế

Spicy Beef & Pork Noodle Soup Recipe

Bún Bò Huế | Spicy Beef & Pork Noodle Soup

Bún Bò Huế | Spicy Beef & Pork Noodle Soup

Yield 6-8
Author Chef Tu David Phu
Prep time
2 H & 30 M
Cook time
5 Hour
Total time
7 H & 30 M
Bún bò Huế is a flavorful and spicy Vietnamese noodle soup, distinct for its use of round rice noodles and a rich, aromatic broth. This version uses boneless beef shank, pork shank, and beef tender. A key ingredient is a generous amount of fresh lemongrass, which enhances the aroma and adds a unique numbness akin to Sichuan peppercorns when used in sufficient quantity. The dish also features Sa Tế chili paste and dried spices, contributing to its heat. Contrary to mainstream Western opinion, Bún bò Huế is best enjoyed hot, providing a pleasurable experience as you sweat over the bowl.
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Ingredients

Meats
Produce
Pantry

Instructions

Prepare The Meats
  1. Blanche the meats and beef tendon in a large pot of boiling water with ginger slices and onion scraps to clean.
  2. Boil for a few minutes, then drain and rinse under cold water to ice shock the meats. (this step tenderizes the meat)
  3. Discard the poaching liquid and clean the pot.
Start the Broth
  1. In the cleaned pot, add the filtered and poached meats.
  2. add the lemongrass stalks, ginger slices, quartered onion, halved shallots, pineapple chunks, and coconut water.
  3. Pour the chicken stock and add the Bún Bò Huế seasoning (including five spices, and Chinese chili powder).
  4. Bring the mixture to a simmer.
Simmer the Meats
  1. Add the blanched meats and tendon back into the pot.
  2. Simmer gently for about 3-4 hours or until the meats are tender.
  3. Remove the meats and tendon from the broth and set them on a roasting rack to cool.
  4. Strain the broth and discard the solids.
Season the Broth
  1. Return the strained broth to the pot.
  2. Season with fermented shrimp paste, fish sauce, Sa Tế, and sugar/salt to taste.
  3. Adjust the seasoning to your preference, balancing the savory, spicy, and sweet flavors.
Cook the Noodles
  1. Cooking the Noodles: Bring a large pot of water to a boil. Add the dried noodles and cook according to package instructions, usually around 7-10 minutes, until they are soft but still have a slight chew. Stir occasionally to prevent sticking.
  2. Rinsing: Once the noodles are cooked, drain them in a colander and rinse under cold water to stop the cooking process and remove excess starch. This helps to prevent the noodles from becoming mushy.
  3. Serving: Portion the noodles into individual serving bowls.
Prepare the Garnishes
  1. Green Cabbage: Thinly slice and place the green cabbage in a serving bowl.
  2. Banana Flower: Peel away the tough outer layers of the banana flower until you reach the tender, light-colored inner layers. Thinly slice the banana flower and soak the slices in water with lemon or lime juice to prevent browning. Drain before serving.
  3. Fresh Herbs: Prepare a mix of fresh herbs such as Thai basil, cilantro, and mint. Rinse the herbs thoroughly and set them in a serving bowl.
  4. Bean Sprouts: Rinse and drain fresh bean sprouts.
  5. Lime Wedges: Cut limes into wedges for squeezing over the soup.
  6. Thai Chili: Thinly slice Thai chili peppers for those who prefer extra heat. Place them in a small dish.
  7. Additional Garnishes: Provide small dishes of Sa Tế (Vietnamese chili sauce), Mắm Tôm (Fermented Shrimp Paste), and fish sauce so that diners can adjust the flavor to their liking.
Finish and Serve
  1. Slice the cooled meats and tendon thinly.
  2. Assemble the Bowls: Place a generous portion of cooked noodles into each bowl. Add a mix of the sliced meats and tendon on top of the noodles.
  3. Add the Broth: Ladle the hot, seasoned broth over the noodles and meats, ensuring everything is covered.
  4. Serve with Garnishes: Serve the bowls of Bún Bò Huế with the prepared garnishes on the side, allowing each diner to customize their bowl according to their taste preferences.

Recommended Products

Tiger Saté: Hot

Aged Son Fish Sauce 2020

Bun Bo Hue Noodles

Bun Bo Hue Spice Blend

Mắm Tôm (Fermented Shrimp Paste)

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Hủ Tiếu Sa Tế Bò [Spiced Vietnamese Beef Noodle Soup]

Bánh Tôm (Prawn Fritter)

Cháo Cá [Vietnamese Fish Porridge]

Vietnamese Cajun Seafood Stew

Hoành Thánh Súp [Wonton Soup]

https://cheftu.com/recipelibrary/bunbohue
TDP Enterprises, LLC
spicy, beef, noodle, spicy beef noodle, hue, bun bo hue, Bún Bò Huế
dinner, lunch, noodles, soup, spicy
Vietnamese
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Hi there!

I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.

From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.

These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.

Explore My Work

Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:

  • GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.

  • Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.

  • The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.

  • Food Journeys – From TEDx talks to culinary panels, I share stories that explore culture, community, and the connections we create through cuisine.