Vietnamese Hue Noodle Soup Bun Bo Hue
Experience the bold and dynamic flavors of Vietnam with Bun Bo Hue, a traditional Hue-style noodle soup that’s bursting with aromatic herbs and spices. This hearty dish features a rich, savory broth made by simmering beef shank, pork hock, and beef bones with lemongrass, shallots, garlic, and ginger, creating a deeply flavored base that’s enhanced with fish sauce, chili paste, and shrimp paste. Thick, round rice noodles provide the perfect canvas for tender slices of beef and pork, while vibrant garnishes like Thai basil, bean sprouts, and banana blossom add freshness and crunch. Served with lime wedges and extra chili paste for customization, this soul-warming soup is a celebration of Vietnamese cuisine. Perfect for family dinners or impressing guests, Bun Bo Hue is a must-try recipe for anyone craving authentic Vietnamese noodle soup.
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Recipe Information
Ingredients
- 1 lb Beef shank
- 1 lb Pork hock
- 2 lbs Beef bones
- 3 Lemongrass stalks
- 4 Shallots
- 6 Garlic cloves
- 2 inches Ginger
- 1 cup Fish sauce
- 3 tbsp Chili paste (sate sauce)
- 2 tbsp Shrimp paste
- 1 piece Rock sugar
- 1 Banana blossom (optional)
- 1 lb Bun Bo Hue noodles (thick round rice noodles)
- 2 cups Bean sprouts
- 0.5 cup Cilantro
- 0.5 cup Green onions
- 1 cup Thai basil
- 1 Lime
- 1 tbsp Salt
- 14 cups Water
Instructions
Clean the beef bones, beef shank, and pork hock by blanching them in boiling water for 5 minutes. Rinse thoroughly and set aside.
Smash the lemongrass stalks using the flat side of a knife, then tie them into a bundle. Peel and lightly crush the shallots, garlic cloves, and ginger.
In a large stockpot, add 14 cups of water and bring to a boil. Add the cleaned beef bones, beef shank, and pork hock, along with the lemongrass bundle, shallots, garlic, ginger, and salt. Simmer on low heat for 2-3 hours, skimming off any foam or impurities that rise to the surface.
After 2 hours, remove the beef shank and pork hock from the pot. Let them cool before slicing the beef shank thinly and cutting the pork hock into smaller pieces. Set aside.
Add fish sauce, chili paste, shrimp paste, and rock sugar to the broth. Adjust seasoning to taste. Let it simmer for another 30 minutes to develop the flavor.
Meanwhile, cook the Bun Bo Hue noodles according to the package instructions. Rinse in cold water and set aside.
Prepare the garnishes: thinly slice the banana blossom (if using) and soak it in cold water with lime juice to prevent browning. Wash and prepare the bean sprouts, cilantro, green onions, and Thai basil.
To assemble, place a portion of noodles in a bowl. Add slices of beef shank, pork hock, and ladle the hot broth over the top. Garnish with cilantro, green onions, bean sprouts, banana blossom, and Thai basil.
Serve with lime wedges and extra chili paste on the side.
Nutrition Facts
Calories |
5104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.3 g | 327% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1389 mg | 463% | |
| Sodium | 32725 mg | 1423% | |
| Total Carbohydrate | 256.5 g | 93% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 41.8 g | ||
| Protein | 450.7 g | 901% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1144 mg | 88% | |
| Iron | 76.7 mg | 426% | |
| Potassium | 9898 mg | 211% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
