Tulo

Bun Bo Hue Recipe

A bowl of bun bo hue with thick round rice noodles, sliced beef shank, cha lua, and fresh herbs in a reddish lemongrass broth.
Photo by JANG 'S 🍂 on Pexels

A long simmer of beef shank, oxtail, and pork hock builds a broth with real body, while lemongrass, fermented shrimp paste, and annatto oil give it the sharp, savory-sweet, faintly funky depth that separates bun bo hue from a plain beef noodle soup.

Prep
40 min
Cook
200 min
Total
240 min
Servings
6

Ingredients

Servings6
  • 2 lbs beef shank, cut into large chunks
  • 1 lb oxtail
  • 1 lb pork hock, halved
  • 8 stalks lemongrass stalks, smashed and cut into 3-inch pieces
  • 4 medium shallots, halved
  • 3 tbsp fermented shrimp paste (mam ruoc)
  • 3 tbsp annatto seed oil
  • 2 tbsp rock sugar
  • 1/4 cup fish sauce
  • 1 lb thick round rice noodles (bun bo hue noodles), dried
  • 8 oz Vietnamese pork ham (cha lua), sliced
  • 1 small banana blossom, thinly sliced
  • 4 cups bean sprouts
  • 2 tbsp Thai chile paste or oil
  • 1 cup lime wedges, mint, cilantro, and saw leaf herb, for serving

Nutrition per serving

Calories
674
Protein
45g
Carbs
38g
Fat
39g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Blanch the beef shank, oxtail, and pork hock in boiling water for 5 minutes, then drain and rinse under cold water to remove surface scum.
  2. 2Place the blanched meats in a large stockpot with 5 quarts water, half the lemongrass, and the shallots. Bring to a boil, then reduce to a bare simmer, skimming off foam every 15-20 minutes for the first hour.
  3. 3Simmer uncovered for 2.5 to 3 hours, until the beef shank is fork-tender but not falling apart; remove the shank when done and set aside, keeping the oxtail and pork hock in the broth until fully tender.
  4. 4Meanwhile, whisk the fermented shrimp paste with 1 cup of the hot broth in a small bowl, let it settle for a few minutes, then strain out the grit and add only the flavored liquid back to the pot.
  5. 5In a small saucepan, heat the annatto oil and add the remaining lemongrass, cooking for 2 minutes until fragrant, then stir this oil into the broth along with the rock sugar and fish sauce.
  6. 6Taste and adjust the broth with more fish sauce or sugar; it should taste savory, slightly funky, and a little sweet, with a reddish-orange sheen on the surface.
  7. 7Soak the dried rice noodles in warm water for 20 minutes, then cook in a separate pot of boiling water for 3-4 minutes until tender but still chewy. Drain and divide among serving bowls.
  8. 8Slice the cooked beef shank thinly and arrange it over the noodles along with sliced cha lua.
  9. 9Ladle the hot broth over each bowl, making sure to include some oxtail or pork hock if desired.
  10. 10Top with banana blossom, bean sprouts, fresh herbs, and a spoonful of chile oil. Serve with lime wedges on the side.

Tips & variations

  • Mam ruoc (Vietnamese fermented shrimp paste) is what gives bun bo hue its distinctive funk; it's sold in jars at most Asian grocery stores and has no real substitute, though a bit of extra fish sauce can stand in for a milder broth.
  • Pig's blood cubes (huyet) are a traditional addition; simmer them separately in salted water for 10 minutes and add to bowls just before serving if available.
  • For a spicier broth, stir Thai chile oil directly into the pot rather than adding it only as a topping.
  • If thick round bun bo hue noodles aren't available, thick vermicelli or udon noodles work as a rougher substitute, though the texture won't match exactly.

Storage & reheating

Store the broth and noodles separately in airtight containers in the refrigerator for up to 4 days, or freeze the broth alone for up to 3 months. Reheat the broth at a low simmer on the stovetop, and freshen with a squeeze of lime and new herbs before serving over freshly boiled noodles.

Tips from the Tulo kitchen

  • Skimming the broth diligently during the first hour of simmering makes the biggest difference in clarity; once foam stops rising, the broth can simmer mostly unattended.
  • Keep the pot at a bare simmer, not a rolling boil, or the fat will emulsify into the broth and make it cloudy and greasy instead of clear.

FAQ

What makes bun bo hue different from pho?

Bun bo hue uses thicker, round rice noodles and a broth built on lemongrass, fermented shrimp paste, and chile oil, giving it a spicier, funkier, more reddish broth than the clear, star anise-scented broth of pho.

Where can I find mam ruoc or banana blossom?

Both are sold at Vietnamese or general Asian grocery stores; mam ruoc comes in small glass jars in the sauce aisle, and banana blossom is usually found fresh or frozen near other specialty produce.

Can I make bun bo hue in a slow cooker or pressure cooker?

Yes. A pressure cooker can tenderize the oxtail and pork hock in about 45 minutes at high pressure, though the broth will need extra reduction time afterward to concentrate the flavor to the same degree as a long stovetop simmer.

Why is my broth cloudy instead of clear?

Cloudiness usually comes from boiling too vigorously, which emulsifies fat into the liquid, or from skipping the initial blanch and rinse of the meat and bones.