Bún Bò Huế is a Vietnamese culinary gem that offers a spicy, aromatic, and deeply satisfying experience. Originating from the city of Huế in central Vietnam, this dish stands out with its bold, slightly oily, and richly spiced broth. Unlike the more delicate flavours of pho, Bún Bò Huế boasts a balance of umami, lemongrass, and a hint of chilli heat, making it a must-try for lovers of Vietnamese cuisine.
What truly sets this dish apart is its rich broth, traditionally made with cuts like beef shank or oxtail, which infuse it with deep, meaty flavours during a slow simmer. These cuts, when cooked to tender perfection, can be shredded or sliced and used as the main protein, adding an authentic touch to the soup. Optional pork knuckles or hocks further enhance the broth’s complexity, making each sip a culinary journey through central Vietnam.
The soup’s signature round rice noodles provide a hearty base, while tender meats, fresh herbs, and vibrant garnishes like bean sprouts and lime wedges elevate the dish to a symphony of flavours and textures. Whether you’re a seasoned fan of Vietnamese cuisine or a first-timer, this recipe brings the bold and heartwarming flavours of Bún Bò Huế straight to your table.
Tips:
Using beef shank or oxtail not only adds a deep, rich flavour to the broth but also yields tender, melt-in-your-mouth pieces of meat perfect for topping the soup.
For added authenticity, include pork blood cubes or cha lua (Vietnamese pork sausage).
Adjust the spice level by increasing or decreasing the chilli paste to suit your preference.
Use fresh herbs like Thai basil or mint for additional fragrance and flavour.
If you prefer a leaner broth, skim the fat off the top before serving.
Ingredients
For the Broth:
- 1 kg beef shank or oxtail
- 500 gram pork knuckles or pork hock (optional)
- 2 stalks lemongrass (bruised and tied in a knot)
- 1 large onion
- 1 piece ginger (sliced)
- 2 tablespoons shrimp paste
- 2 tablespoons fish sauce
- 2 tablespoons annatto oil (or substitute with paprika-infused oil)
- 1-2 tablespoons chili paste
- 1 teaspoon sugar
- 6-8 cups water
for the soup ingredients:
- 500 gram thick round rice noodles
- 1 cup shredded cabbage (optional)
- 2-3 green onions (finely chopped)
- 1/4 cup cilantro (chopped)
- Bean sprouts, lime wedges, and chilli paste for serving
Instructions
Prepare the Broth:
- In a large pot, bring water to a boil. Add beef shank and pork knuckles (if using), blanch for 5 minutes, then drain and rinse the meat to remove impurities.
- Return the meat to the pot, add 6-8 cups of fresh water, lemongrass, onion, and ginger. Simmer for 2-3 hours, skimming off foam occasionally.
- Remove the lemongrass, onion, and ginger. Add shrimp paste, fish sauce, sugar, and chilli paste. Adjust seasoning to your taste. Add annatto oil to achieve a rich, red hue.
Cook the Noodles:
- Boil the thick round rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
Prepare the Meat:
- Remove the beef shank or oxtail from the pot, allow it to cool slightly, and shred or slice the meat into bite-sized pieces. Add it back to the broth or use it as a topping when serving.
Assemble and Serve:
- In serving bowls, place a portion of cooked noodles. Top with meat, shredded cabbage (if using), and ladle the hot broth over the top.
- Garnish with chopped green onions and cilantro. Serve with bean sprouts, lime wedges, and chilli paste on the side for customisation.
Nutritional Information
- Per serving
- Energy: 966 kcal / 4038 kJ
- Fat: 49 g
- Protein: 56.4 g
- Carbs: 72.1 g
