Spicy Beef Noodle (Bún Bò Huế)


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(1 Rating)

Preparation time
30 mins

Cooking time
3 hours


Spicy beef noodle soup originating from Huế. For more photos and recipes, please visit my blog at Danang Cuisine.

Spicy Beef Noodle (Bún Bò Huế), 5.0 out of 5 based on 1 rating


  • 1kg (2.2lb) pork trotters (pig's front feet)
  • 1kg (2.2lb) beef shank
  • 1kg (2.2lb) beef/pork bone
  • 1kg (2.2lb) rice vermicelli noodle
  • 5 stalk lemon grass
  • 1 onion
  • 1 tablespoon salt
  • 3 tablespoons sugar
  • 3 tablespoons vegetable oil
  • 1 tablespoon minced lemongrass
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1 tablespoon chili powder
  • 2 tablespoons fish sauce
  • 2 tablespoons Vietnamese shrimp sauce (mam ruoc)

  • Seasoning:
  • sugar
  • salt
  • fish sauce
  • chicken stock

  • Optional:
  • blood cubes
  • Vietnamese shrimp patties
  • Vietnamese ham
  • lime
  • herbs (mint, Viet mint rau ram, Thai basil)
  • bean sprout
  • chopped spring onion
  • cilantro
  • thinly sliced onion
  • banana blossom
  • shredded lettuce
  • shredded cabbage


1.  Bring a large pot of water to boil. Add beef bones and pork trotters and cook for 10 minutes. Remove and wash well under cold water to clean all the impurities.

2.  Place the bones & meat to a clean big pot filled with 5 liters of water. Smash lemongrass to release the fragrance. Tie them up and add to the pot. Also add 1 onion, 1 tablespoon salt, 1 tablespoon sugar. Bring to boil and cook under medium heat for 1 hour. Occasionally skim and remove the scum.

3.  Remove the meat and soak in cold water to avoid it from blackening. Continue to cook the bones further (1-3 hours if you have time). If you cook the stock for more than 2 hours, add the bruised lemongrass only at the last hour.

4.  Heat oil on a pan and add minced lemongrass, garlic, and shallot (1 tablespoon each) until slightly golden and take off the heat. Add chili powder, fish sauce, 2 tablespoon sugar, and 4 tablespoon beef broth. Stir and simmer under low heat for 5 minutes until smooth. Add 2/3 of this sate to the big pot. Save the rest for serving later.

5.  Dissolve Vietnamese shrimp paste (mam ruoc) in 1 cup of water. Let sit for 10 minutes to settle the dregs. Fill a sauce pan with 2 cups of water and add the upper part of the shrimp paste mixture (discard the dregs at the bottom). Bring to boil and let sit for 15 minutes to settle the dregs again. Then extract the clear broth of the fermented shrimp paste mixture and add to the big broth pot. Leave out the dregs.

6.  Season the broth to your taste with salt, fish sauce, and chicken stock.

7.  Cut beef and pork to bite size pieces.

8.  In a serving bowl, add thick round rice noodle and meat. Pour the broth over and add spring onion and thinly sliced onion. Serve with extra sate, a fresh green platter, lime wedges. For more photos and recipes, please visit my blog at Danang Cuisine.

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