Name: Authentic Bun Bo Hue – Spicy Beef Noodle Soup Recipe
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Cuisine: Vietnamese
Ingredients: 2 lb pork bones; 2 lb brisket; 7 qt water; 1 large white onion; 1 piece ginger (about 2×2 inches), cut into thin slices; 2 stalks lemongrass, cut into 3 inches, smashed; 5 cloves garlic; 1 cinnamon stick; 5 whole cloves; ¼ cup pure sesame oil; 1 tbsp annatto seeds; 5 medium shallots, minced; 5 cloves garlic, minced; 2 tbsp pure sesame oil; 2 tsp red pepper flakes (adjust spiciness to taste); 3 tbsp lemongrass, minced; 2 tbsp shrimp paste; 2 tbsp chicken bouillon; 1 tbsp kosher salt; 2 tbsp fish sauce; 1 medium white onion, thinly sliced; 5 stalks green onion, chopped; 1 lb beef tenderloin, thinly sliced; 1 bag premium Hue noodles; Water spinach, shredded; Banana flower, shredded; Beansprouts; Fresh oregano leaves; Lime wedges; Red cabbage, shredded (optional)

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If you’re craving something that’s bursting with layers of spicy, savory goodness, I can’t recommend this Authentic Bun Bo Hue – Spicy Beef Noodle Soup Recipe enough. This isn’t just any noodle soup—it’s a vibrant, aromatic broth simmered to perfection with fragrant lemongrass, tender beef brisket, and those iconic spicy notes that just warm you up inside. I discovered this gem while traveling in Central Vietnam, and I promise, bringing this recipe home changed my soup game entirely.

What’s so special about this Authentic Bun Bo Hue – Spicy Beef Noodle Soup Recipe? Well, besides the rich, spicy broth that manages to be fiery without overwhelming, it hits this incredible balance between aromatic herbs, tender meat, and chewy noodles. It’s perfect for cooler evenings or anytime you want a satisfying bowl that feels both comforting and exciting. Plus, it’s more approachable than you might think—stick with me, and I’ll walk you through every flavorful step.

Ingredients You’ll Need

The magic of this recipe lies in how these ingredients complement each other—from the deep, beefy broth to the bright fresh herbs that finish the bowl. When shopping, look for fresh lemongrass stalks and quality brisket; these really make a difference in flavor depth.

Pork bones: Key for a rich, gelatinous broth; look for marrow bones if possible.
Brisket: Adds meaty tenderness and flavor to the soup.
White onion: Caramelizes slightly to sweeten the broth naturally.
Ginger: Gives the broth a warming, slightly spicy undertone.
Lemongrass: Essential for that citrusy, fragrant base — smash it to release oils.
Garlic: Used both whole in broth and minced for the oil mixture to layer flavor.
Cinnamon stick: A subtle aromatic spice that adds warmth without overpowering.
Whole cloves: Bring a hint of sweet spice that deepens complexity.
Pure sesame oil: Used twice—for the annatto oil and seasoning—adds nuttiness and color.
Annatto seeds: For that beautiful red hue and a mild, earthy flavor.
Shallots: Minced to infuse the oil with sweetness.
Red pepper flakes: Adjust amount to control heat—you can go mild or fiery.
Shrimp paste: A must-have umami boost that defines Bun Bo Hue’s signature taste.
Chicken bouillon & Kosher salt: For seasoning balance and depth.
Fish sauce: Adds savory saltiness and that unmistakable Vietnamese tang.
Beef tenderloin: Sliced thin so it cooks gently in the hot broth before serving.
Hue noodles: These thick, chewy rice noodles are the perfect match—they hold up well in the spicy broth.
Vegetables & herbs: Water spinach, banana flower, beansprouts, oregano, lime wedges, and optionally shredded red cabbage for crunch and freshness.
Side sauce: Fish sauce with Thai chilies and shrimp paste for dipping and extra zing.

Variations

I love playing around with this Authentic Bun Bo Hue – Spicy Beef Noodle Soup Recipe to suit what I have on hand or my mood. Don’t be shy about making it your own—the core flavors are pretty flexible, and you’ll still get that deeply satisfying bowl each time.

Vegetarian Variation: Swap pork and beef for mushrooms and tofu, using a vegetable broth base with lemongrass and spices. I tried this for friends who don’t eat meat, and it still delivered amazing flavors.
Heat Level: Dial back the chili flakes or omit Thai chilies completely if you prefer mild. Or crank it up for those who crave serious spice—just be sure to have some lime wedges handy!
Seafood Boost: Add shrimp or squid near the end for a coastal twist I picked up from a street vendor in Vietnam—absolutely delicious.
Make it Quick: Use beef or chicken stock cubes instead of fresh bones if you’re short on time, but take extra care to balance the seasoning so it still tastes authentic.

How to Make Authentic Bun Bo Hue – Spicy Beef Noodle Soup Recipe

Step 1: Prepare a Flavorful Broth

Start by blanching your pork bones and brisket in boiling water for about 5 minutes—this helps remove impurities for a clear broth. Rinse them well and add back into a large pot with 7 quarts of fresh water. Toss in the halved white onion, sliced ginger, smashed lemongrass stalks, garlic cloves, cinnamon stick, and cloves. Bring it to a boil, then lower to a gentle simmer. I usually simmer for around 3 to 4 hours, skimming the surface occasionally, until that broth becomes rich and fragrant. This patience really pays off with a deep, layered flavor foundation.

Step 2: Make the Annatto and Garlic Oil

While your broth simmers, heat pure sesame oil in a small pan over medium heat. Add annatto seeds and let them steep until the oil turns bright red—this gives the signature Bun Bo Hue color. Remove the seeds to avoid bitterness, then toss in minced shallots and garlic. Cook gently until soft and fragrant but not browned. This step adds an irresistible nuttiness and aroma that really elevates the soup.

Step 3: Season and Spice the Broth

Add the annatto oil mixture into your broth along with minced lemongrass, red pepper flakes, shrimp paste, chicken bouillon, kosher salt, and fish sauce. Stir everything gently and allow it to simmer another 30 minutes so the spices meld perfectly. I always taste test at this stage—balancing heat, salt, and umami is key here. Remember, the broth should have a lively spicy warmth without being overwhelming.

Step 4: Prep Noodles and Meats

While the broth finishes, soak or boil your Hue noodles according to package instructions until tender but still chewy—they’re the heart of the dish! Thinly slice beef tenderloin and set it aside. Also slice the white onion and chop green onions for garnish. Pro tip: slice the beef thin so it cooks quickly in the hot broth when you’re ready to serve.

Step 5: Assemble and Serve

Ladle the hot broth over cooked noodles in bowls, then quickly add thin slices of beef tenderloin. The residual heat gently cooks the beef to tender perfection. Top with sliced onions, green onions, and your choice of shredded water spinach, banana flower, beansprouts, oregano, and red cabbage if you like a little extra crunch. Don’t forget the lime wedges and the dipping sauce on the side for that extra punch of flavor!

How to Serve Authentic Bun Bo Hue – Spicy Beef Noodle Soup Recipe

A bowl of soup with three main layers is shown on a white marbled surface. The bottom layer is a rich red broth with oil spots. On top, there are thick white noodles on the right, covering about one-third of the bowl. On the left side, slices of brown cooked meat are neatly placed above the broth. Near the meat, white tofu slices are slightly visible under a generous topping of bright green chopped scallions spread in the center. Next to the bowl, there is a round plate with green and purple leafy herbs, thin slices of red onion, red chili peppers, and lemon wedges. A small brown dish filled with light brown crispy bits is also beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of fresh herbs like Vietnamese oregano and crunchy water spinach—these brighten the bowl beautifully. I also always add lime wedges for squeezing in a hint of tartness and fresh bean sprouts for texture. A few thin slices of red cabbage add a pretty pop of color and a satisfying crunch, but it’s totally optional depending on your preference.

Side Dishes

When I serve this Authentic Bun Bo Hue – Spicy Beef Noodle Soup Recipe, I love pairing it with simple side dishes like fresh Vietnamese spring rolls or a crisp cucumber salad with a tangy vinaigrette. These help balance the spicy soup and add some refreshing crunch between bites.

Creative Ways to Present

For special occasions, I’ve layered the noodles and broth in clear glass bowls to show off the vivid red color of the soup. Adding edible flowers or fresh herbs on top makes for a stunning presentation. You can even serve mini portions in teacups as a fun appetizer option—it’s always a conversation starter!

Make Ahead and Storage

Storing Leftovers

I store leftover broth and meat separately in airtight containers in the fridge for up to 3 days. The noodles I keep apart too, because they tend to get mushy if soaked too long. When you’re ready to eat, just reheat the broth gently on the stove, then add fresh noodles and sliced beef—trust me, it’s almost as good the next day!

Freezing

If you want to freeze the broth, it freezes beautifully in ziplock bags or freezer-safe containers for up to 2 months. Just leave the noodles and fresh herbs for when you thaw and serve. I’ve found freezing preserves the depth of flavors perfectly without losing that aromatic punch.

Reheating

To reheat, warm the broth on the stove over medium heat until hot but not boiling vigorously. Add your noodles and thinly sliced beef at the last minute, letting the residual heat cook the beef gently. This keeps the meat tender and the noodles perfectly chewy without overcooking.

FAQs

What makes this Authentic Bun Bo Hue – Spicy Beef Noodle Soup Recipe different from pho?

Great question! While both are Vietnamese noodle soups, Bun Bo Hue has a distinctly spicy and lemongrass-forward broth, with thicker noodles and a more robust, layered flavor profile. Pho tends to be lighter and sweeter in taste with flat rice noodles, whereas Bun Bo Hue is all about bold spices and heat.
Can I make this soup vegetarian?

Absolutely! Substitute the pork bones and beef with vegetable broth and add mushrooms, tofu, and extra herbs for depth. Be sure to also omit shrimp paste or use a vegetarian alternative to keep that umami flavor alive.
How spicy is this soup and can I adjust it?

This recipe has a medium level of spicy heat, thanks mostly to red pepper flakes and Thai chilies. You can easily tone it down by using less chili or remove them entirely, or amp it up by adding more chilies or spicy condiments on the side.
What noodles should I use for Bun Bo Hue?

The traditional noodle is called Hue noodles—thick, round rice noodles that hold up well in hot, spicy broth. If you can’t find them, thick vermicelli or udon noodles can be an alternative, though the texture won’t be quite the same.
Can I prepare this soup ahead of time?

Yes! The broth benefits from resting and the flavors marrying overnight, so making it a day ahead is ideal. Store noodles and fresh toppings separately to keep them crisp and fresh at serving time.

Final Thoughts

This Authentic Bun Bo Hue – Spicy Beef Noodle Soup Recipe holds a special place in my heart because it takes me back to those amazing street food stalls in Vietnam where every slurp was an adventure. I love how it brings so much warmth and bold flavor to my kitchen, especially on cozy nights when I want something truly comforting yet exciting. I really hope you give it a try—you’ll find it’s an approachable way to dive into authentic Vietnamese cooking, and once you get the hang of it, you might just keep making it again and again like I do!