Bun Bo Hue Recipe – Spicy Vietnamese Beef Noodle Soup with Lemongrass

Last Updated on 2 months by Neha Deshmukh

Bun Bo Hue Recipe – Spicy Vietnamese Beef Noodle Soup with Lemongrass

Okay, let’s be real. This Bun Bo Hue recipe is work. But trust me, the reward – a deeply flavorful, spicy, and aromatic Vietnamese beef noodle soup – is SO worth it. I first tried Bun Bo Hue on a trip to Hue, Vietnam, and I’ve been chasing that flavor ever since. It’s a little different than pho, with a bolder, spicier profile, and it’s quickly become one of my all-time favorite comfort foods.

Why You’ll Love This Recipe

This isn’t your average weeknight meal, but it’s perfect for a weekend project when you’re craving something truly special. It’s a flavor explosion in every bowl! The lemongrass and spice blend create a unique aroma, and the tender beef is just divine. Plus, the customizable garnishes mean everyone can build their perfect bowl.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 3 lbs meaty beef ribs
• 6 cups chicken stock (no sodium) – about 1.4 liters
• 2 stalks lemongrass
• 1-2 large shallots
• 1 whole star anise
• 1 black cardamom pod
• 2 tbsp fish sauce
• 1 tbsp gia vi bun bo Hue spice mix
• 2 tbsp reserved beef fat
• 6 oz rice noodles – about 170 grams
• 6 oz sirloin (Chinese fondue beef) – thinly sliced, about 170 grams
• 6 oz reserved rib meat
• 1 shallot
• 1 green onion

Ingredient Notes

Let’s talk ingredients, because a few of these are key to getting that authentic Bun Bo Hue flavor.

• Lemongrass: This is a MUST. Look for firm stalks with a fresh, citrusy aroma. Bruising it – cutting and then pounding with the side of your knife – releases all those wonderful oils.
• Gia Vi Bun Bo Hue Spice Mix: This is the heart and soul of the soup! It’s a blend of chili powder, annatto, and other spices. You can find it at Asian grocery stores or online. Don’t skip this!
• Fish Sauce: Don’t be scared of fish sauce! It adds a savory umami depth. Red Boat is a popular brand, but any good quality fish sauce will work.
• Beef Cuts: Traditionally, Bun Bo Hue uses a variety of beef cuts. I’ve used ribs for a rich broth and sirloin for tenderness. You might also find variations using beef shank or tendon. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking! This recipe takes time, but it’s mostly hands-off simmering.

1. First, we’re going to roast those beef ribs. Preheat your oven to 325°F (160°C) and roast the ribs for 30-40 minutes, until nicely browned. This builds a ton of flavor.
2. While the ribs are roasting, bruise your lemongrass stalks. Then, combine the roasted ribs, lemongrass, chicken stock, star anise, cardamom, shallots, and fish sauce in a large pot.
3. Bring everything to a boil, then reduce the heat and simmer for 90-120 minutes, or until the meat is falling off the bone.
4. Once the ribs are tender, remove them from the pot and let them cool slightly. Then, refrigerate the meat. This makes it easier to shred later.
5. Return the bones to the pot and continue to simmer for another 4 hours. This is where the magic happens – extracting all that collagen and flavor from the bones.
6. Strain the broth through a fine-mesh sieve. You want a clear broth! Adjust the volume to 6 cups (about 1.4 liters) with extra water or stock if needed. Chill the broth to make it easier to skim off any fat.
7. Skim off the fat from the chilled broth. Then, simmer the broth again. Fry the gia vi bun bo Hue spice mix in the reserved beef fat for about 30 seconds, until fragrant. Blend this into the simmering broth to taste.
8. While the broth is simmering, soak your rice noodles in cold water for 30 minutes. Then, boil them for 30-60 seconds, until al dente. Rinse under cold water to stop the cooking process.
9. Finally, assemble your bowls! Add the noodles, shredded rib meat, sliced sirloin, thinly sliced shallots, and chopped green onions. Ladle the hot broth over everything.

Expert Tips

• Don’t rush the broth! The longer it simmers, the more flavorful it will be.
• Skimming the fat is important. It results in a cleaner-tasting broth.
• Taste as you go! Adjust the fish sauce and spice mix to your liking.

Variations

• Vegan Adaptation: Use a vegetable broth instead of chicken stock and omit the beef. Add mushrooms and tofu for protein.
• Spice Level Adjustment: Start with a smaller amount of the gia vi bun bo Hue spice mix and add more to taste. You can also add chili slices to your bowl for extra heat.
• Regional Variations: Bun Bo Hue varies from family to family and region to region. Some people add a touch of sugar to the broth, while others prefer a more savory flavor. In Central Vietnam, you might find it served with a side of fermented shrimp paste (mam ruoc).

Serving Suggestions

Bun Bo Hue is all about the toppings! Serve with:

• Culantro (ngo gai)
• Thai basil
• Cilantro
• Chili slices
• Bean sprouts
• Lime wedges
• Hoisin sauce
• Sriracha

Let everyone customize their bowl to their heart’s content.

Storage Instructions

Leftover broth can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Cooked noodles are best eaten immediately, but can be stored in the refrigerator for up to 24 hours. Reheat gently.

FAQs

• What is Gia Vi Bun Bo Hue and where can I find it? It’s a pre-made spice blend specifically for Bun Bo Hue. You can find it at most Asian grocery stores or online retailers like Amazon.
• Can I make the broth ahead of time? Absolutely! The broth actually tastes better after a day or two. Just store it in the refrigerator and skim off any solidified fat before reheating.
• What kind of noodles are traditionally used in Bun Bo Hue? Thick, round rice noodles are the traditional choice.
• How can I adjust the spiciness of the soup? Control the amount of gia vi bun bo Hue spice mix you add. You can also add fresh chili slices to your bowl.
• What are the best garnishes for Bun Bo Hue? The more, the merrier! Culantro, basil, cilantro, bean sprouts, lime, and chili are all classic choices.