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Authentic Bun Bo Hue – Spicy Beef Noodle Soup Recipe

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★★★★★

4.9 from 457 reviews

Bun Bo Hue is a traditional Vietnamese spicy beef noodle soup from the city of Hue. This authentic recipe features a rich and flavorful broth made by simmering pork bones and brisket with aromatic spices including lemongrass, ginger, and cloves. The soup is served with tender slices of beef tenderloin, thick and chewy Hue noodles, and a variety of fresh herbs and vegetables. A vibrant oil mixture and savory seasoning blend add depth and a spicy kick to this comforting noodle soup. Accompanied by fresh lime wedges and a spicy fish sauce on the side, Bun Bo Hue offers a perfect balance of spicy, savory, and fresh flavors that define this beloved Vietnamese dish.

Ingredients

Scale

For the Broth

  • 2 lb pork bones
  • 2 lb brisket
  • 7 qt water
  • 1 large white onion

Spices

  • 1 piece ginger (about 2x2 inches), cut into thin slices
  • 2 stalks lemongrass, cut into 3 inches, smashed
  • 5 cloves garlic
  • 1 cinnamon stick
  • 5 whole cloves

Oil Mixture

  • ¼ cup pure sesame oil
  • 1 tbsp annatto seeds
  • 5 medium shallots, minced
  • 5 cloves garlic, minced

Seasoning Mix

  • 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

Soup Ingredients

  • 1 medium white onion, thinly sliced
  • 5 stalks green onion, chopped
  • 1 lb beef tenderloin, thinly sliced
  • 1 bag premium Hue noodles

Vegetables & Garnishes

  • Water spinach, shredded
  • Banana flower, shredded
  • Beansprouts
  • Fresh oregano leaves
  • Lime wedges
  • Red cabbage, shredded (optional)

Sauce on the Side

  • 2 tbsp fish sauce
  • 3 slices Thai chilies
  • 1 tbsp shrimp paste

Instructions

  1. Prepare the Broth: In a large pot, add pork bones, brisket, 7 quarts of water, and a whole white onion. Bring to a boil, then reduce heat and simmer gently for several hours to develop a rich, flavorful broth. Skim off any impurities that surface during the simmering process.
  2. Add Spices: After about 1 hour of simmering, add sliced ginger, smashed lemongrass stalks, whole garlic cloves, cinnamon stick, and whole cloves to the broth. Continue to simmer to infuse the broth with aromatic spice flavors.
  3. Prepare the Oil Mixture: Heat sesame oil in a small saucepan over medium heat. Add annatto seeds and sauté until the oil turns bright red. Strain out the seeds and set the infused oil aside. In the same pan, sauté minced shallots and garlic in the annatto oil until fragrant and golden brown. Set this mixture aside to add flavor to the soup later.
  4. Make the Seasoning Mix: In a bowl, combine sesame oil, red pepper flakes, minced lemongrass, shrimp paste, chicken bouillon, kosher salt, and fish sauce. Mix well to create a seasoning paste.
  5. Combine Seasonings into Broth: Strain the broth to remove solids, returning the clear broth to the pot. Add the cooked oil shallot mixture and the seasoning paste to the broth. Adjust the seasoning by tasting; add more fish sauce or salt if needed to balance flavors.
  6. Prepare Soup Ingredients: Cook the premium Hue noodles according to package instructions, usually by boiling briefly until tender but chewy. Drain and set aside. Thinly slice beef tenderloin and set aside to be cooked in the hot broth later.
  7. Assemble the Soup: Place cooked noodles into bowls. Add thin slices of raw beef tenderloin on top. Ladle the hot broth over the noodles and beef; the hot broth will gently cook the beef slices.
  8. Add Vegetables and Garnishes: Top the soup with thinly sliced white onion, chopped green onion, shredded water spinach, banana flower, beansprouts, fresh oregano leaves, and optional shredded red cabbage. Serve with lime wedges on the side for squeezing over the soup.
  9. Prepare the Side Sauce: Mix fish sauce with sliced Thai chilies and shrimp paste to create a spicy condiment. Serve alongside the soup for dipping or adding extra flavor.

Notes

  • Simmer the broth for at least 4 hours for a deeply flavorful base.
  • Adjust spiciness by varying the amount of red pepper flakes and chili in the side sauce.
  • Annatto seeds provide a vibrant color but can be omitted if unavailable.
  • Use fresh herbs and vegetables to brighten the rich soup.
  • The beef is meant to be cooked by the hot broth when serving; slice it very thin for best results.
  • Banana flower can be optional and replaced with other fresh greens if not available.

Keywords: Bun Bo Hue, Vietnamese noodle soup, spicy beef noodle soup, pork broth, lemongrass soup, Vietnamese cuisine, authentic Bun Bo Hue recipe

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