Bún Bò Huế is probably the most underrated Vietnamese noodle soup.

I feel like when most people think of a Vietnamese noodle soup they automatically assume pho. However Bún Bò Huế is like it’s savory and more spicy cousin! This noodle soup originated in Central Vietnam and is known for its bright orange hue as well as thick noodles compared to its pho counterparts.

Fun fact: even though it’s called Beef noodle soup (Bò means cow/beef), having pork in this dish as well as pork bones for the broth is also essential. The pork is almost as important as the beef itself.

Now traditionally this dish has congealed blood. But me and my family don’t really like it so I opt out of it. I wanted to really create a really simple version of it for like your average cook (like myself).

To make it soup easier and quicker, I use the soup base from Quoc Viet Foods. You can find them at local Asian market or shop online here!

P.S. if you use my code “JENHDAO” you can get a discount online!

Also these are the noodles I used in this recipe. Make sure you soak them in water for at least 1-2 hours before cooking to cut down the cooking time (cause these type of noods take foreverrrrr to boil if you don’t).

Let me know if you try the recipe and tag me on socials so I can share! Until next time!

Flavorful Bún Bò Huế (Vietnamese Spicy Beef Noodle Soup)

Recipe by Jen H. DaoCuisine: Vietnamese, Vietnam, AsianDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

45

minutes

Ingredients

• 1 lb pork hock

• 1 lb beef shank

• 1/2 lb Chả lụa (cut in slices)

• 16 oz Bún Bò Huế syle noodles

• 12 c water/beef stock

• 4 tbsp BBH Seasoning/Soup Base

• 1 tsp chicken bouillon

• 2 tsp sugar

• Seasoning

• 1 tbsp avocado oil

• 1 tbsp BBH soup base

• 2 tbsp minced lemongrass

• Garnish

• onions (thinly sliced)

• limes/lemon

• green onions

Directions

• Soak noodles in water for 1-2 hrs. Cook according to directions (mine took 17-18 mins).
• Parboil the pork hock for 6-7 mins and rinse the bones to remove yuckies.
• In a pot, heat up ingredients under seasoning for 1-2 mins. Add beef shank and sear both sides for 2 mins.
• Add 12 c of water/beef stock, pork hock, BBH seasoning/soup base, chicken bouillon and sugar. Bring to boil and simmer for 25 mins.
• Remove beef shank and cut when cooled. Cook pork for about 10 more minutes or until tender.
• Assemble noodles, Chả lụa slices, beef slices, pork hock in a bowl and pour in broth. Top with garnishes.