That’s it, my friends. I hope you enjoy this recipe for bun bo hue. I’d love to hear how it turned out for you. Leave some comments and share!
What is Bun Bo Hue?
Bun Bo Hue is a popular Vietnamese noodle soup known for its bold and spicy flavors. It originates from the city of Hue in central Vietnam and is considered a regional specialty. It is made by simmering beef and pork bones with other aromatic ingredients and spices to make a rich broth, which is served over rice noodles, thinly sliced meats, and lots of toppings to accompany the dish. You may have never heard of the dish, but you’ve likely heard of the famous dish that is quite similar, Vietnamese Pho. Pho is widely known around the world, and bun bo hue is basically a spicy version of that dish. You’ll love it because it’s hearty and satisfying, a soul-warming bowl of perfection, and you can make it as spicy as you want. I’ve also included a homemade spicy chili oil recipe you can make to add an extra kick to your dish. I hope you enjoy it. Let’s talk about how to make Bun Bo Hue, shall we?
FOR THE STOCK Beef Shank or Oxtails. Pork Hocks. Or use pig trotters. Beef Brisket. Aromatics. Onion, garlic, lemongrass, ginger. FOR THE BUN BO HUE Chili Flakes. Or you can use fresh chilies. Ground Annatto. Optional, for color. Shrimp Paste. Shallot. Garlic. Vegetable Oil. Salt and Sugar. Rice Noodles. Use thick rice vermicelli noodles (round, not flat noodles). Or use pho noodles. FOR GARNISH (use your favorites) Fish sauce, Fresh herbs (cilantro, Thai basil, mint), Bean sprouts, Lime wedges, Sliced red onion, Sliced green onions, Sliced cabbage or bok choy. FOR THE SPICY CHILI OIL (Optional) Vegetable Oil. Or other neutral oil. Hot Chili Peppers. Use hot ones to your own heat preference. Fresh Lemongrass. Garlic. Shallot. Gochugaru. Gochugaru is spicy Korean chili flakes, which you can find in Asian grocery stores or online. You can sub in other chili flakes.
Rinse the pot, return the bones, then add the beef brisket, onion, lemongrass, garlic, ginger, and ½ tablespoon salt. Add enough water to cover (about 12 cups), bring to a boil then simmer for 1 hour, skimming any foam that rises to the surface. Toss the pork bones and refrigerate the meat for now. Also, skim off any fat and scum that rises to the surface as you simmer. Remove from heat. Pick any remaining meat from the bones and discard the beef bones but reserve the meat. This is the rich stock base of your bun bo hue, similar to Vietnamese pho stock. Cook the paste in a small pan with oil a couple minutes, until the mixture becomes aromatic. Cook the noodles according to the packaging directions and drain. Drizzle with spicy chili oil, if desired. Pour the hot oil over the Korean chili flakes in a heat proof bowl and mix. Spoon it over your noodle soup for an extra spicy kick. Boom! Done! Your Bun Bo Hue is ready to serve. This is definitely the ultimate beef noodle soup, Vietnamese style, and nice and spicy. You can freeze the stock and the meats separately in freezer containers for 3 months or longer. You can make a milder version with mild chilies and holding back on the red pepper flakes. Make a spicier version by using hotter peppers, but also by adding hot chilies during the stock making process. You can also use extra hot chilies and hot pepper flakes with the optional chili oil, which I highly recommend. Or, consider my Homemade Chili Crisp recipe as an option. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Vietnamese Home Cooking, by Charles Phan (affiliate link, my friends!) Lemongrass, Ginger and Mint (Vietnamese Cookbook), by Linh Nguyen (affiliate link, my friends!) Also, check out my cookbook - The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
