Bun Bò Huế Recipe

🍲

Ingredients (for 6 servings)

Broth

• 3 lbs beef bones (leg bones or marrow bones)

• 1 lb beef shank (optional: oxtail or brisket)

• 1 stalk lemongrass (bruised)

• 1 medium onion (halved)

• 1 piece ginger (2 inches, smashed)

• 2 tbsp fish sauce

• 1 tbsp salt

• 1 tsp sugar

Aromatics & Seasoning Paste

• 2 tbsp vegetable oil

• 2 tbsp minced lemongrass

• 2 tbsp minced shallots

• 1 tbsp minced garlic

• 2 tbsp chili flakes or chili powder

• 1 tbsp paprika (for color)

• 2 tbsp annatto oil (optional but gives the red hue)

• 2 tbsp fish sauce

Noodles & Toppings

• 2 lbs round rice noodles (bún bò Huế noodles – thicker than pho)

• Sliced cooked beef shank or brisket

• Vietnamese pork sausage (chả lụa) – sliced

• Optional: pig’s feet, oxtail, or pork blood cubes (traditional)

Garnishes

• Fresh herbs: cilantro, scallions, mint, Thai basil

• Shredded cabbage or banana blossoms

• Lime wedges

• Bean sprouts

• Fresh chili slices

• Shrimp paste (mắm ruốc Huế) — for authentic flavor

👨‍🍳

Step-by-Step Instructions

1. Prepare the Broth

1. Parboil bones and beef shank: cover with water, bring to a boil for 5 minutes, then discard water and rinse bones.

2. Refill pot with ~4 quarts (16 cups) of clean water.

3. Add lemongrass, onion, ginger, salt, and sugar. Simmer 2–3 hours, skimming fat and foam.

4. When beef is tender, remove and set aside. Slice thinly later.

2. Make the Chili Lemongrass Oil

1. In a small pan, heat vegetable oil.

2. Add minced lemongrass, shallots, garlic. Sauté until fragrant.

3. Add chili flakes, paprika, and annatto oil. Stir gently until aromatic.

4. Add fish sauce, stir, and turn off heat.

3. Combine & Season the Soup

1. Add the chili lemongrass oil into the broth.

2. Adjust to taste: more fish sauce, sugar, or salt as desired.

3. Optional: dissolve 1–2 tsp shrimp paste in hot water, strain, and add to broth for authentic depth.

4. Prepare Noodles

1. Boil noodles per package instructions (usually 6–8 min).

2. Rinse in cold water and drain.

5. Serve

1. Place noodles in a bowl.

2. Top with slices of beef, pork sausage, and herbs.

3. Ladle in the hot broth.

4. Garnish with bean sprouts, cabbage, lime, and chili.