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When the weather begins to cool and the heart craves something warm and nourishing, I always think of Bun Bo Hue—a radiant Vietnamese spicy noodle soup that tantalizes both the senses and the soul. The first time I made it, I was taken by surprise at how a few simple ingredients could transform into such a rich and aromatic bowl of comfort. Aromatic pork bones, tender brisket, and the zing of lemongrass meld together, creating a broth that beckons you back for just one more spoonful.

This recipe not only champions flavor but also invites creativity. Whether you’re entertaining guests or simply seeking a cozy night in, Bun Bo Hue is a dish that brings people together around the table—perfect for those who wish to break free from the mundane cycle of fast food. Ready to embark on this flavorful adventure? Grab your ingredients, and let’s dive into making this satisfying, heartwarming soup that you’ll want to savor and share!

Why is Bun Bo Hue so irresistible?

Rich, Layered Flavor: This authentic soup showcases a deep, nuanced broth that’s the perfect balance of spice, savory, and aromatic notes.

Heartwarming Comfort: With each bowl, you’ll experience the ultimate in comfort food, ideal for nurturing those chilly days or cozy gatherings.

Versatile Ingredients: From fresh herbs to savory meats, you can easily adapt this recipe to suit your taste or what you have on hand.

A Showstopping Dish: Impress your family and friends with a meal that looks as stunning as it tastes, making every meal feel like a special occasion.

Time Well Spent: While it does take some time to perfect, the process is entirely rewarding and worth the effort. For a quicker meal option, check out my easy noodle recipes.

Dive into this culinary journey, and you’ll soon see why Bun Bo Hue captures hearts and taste buds alike!

Bun Bo Hue Ingredients

• Everything you need to create a flavor-packed masterpiece.

For the Broth
• 2 lb pork bones – Essential for crafting that rich umami flavor base.
• 2 lb brisket – This tender cut adds a hearty and satisfying texture to your soup.
• 7 qt water – The main liquid component; use cold water for the best extraction of flavors.
• 1 large white onion – Sweetens up the broth while providing depth of flavor.
• 1 piece ginger (2×2 inches, sliced) – Gives a warm, zesty note to the soup.
• 2 stalks lemongrass (3 inches, smashed) – Adds a refreshing and fragrant citrus flavor.
• 5 cloves garlic – A must for that aromatic, savory essence.
• 1 cinnamon stick – Infuses the broth with subtle warmth and complexity.
• 5 whole cloves – Provides a slightly sweet and aromatic backdrop.

For the Seasoning Mix
• ¼ c pure sesame oil – Essential for sautéing and imparting a rich, nutty flavor.
• 1 tbsp annatto seeds – Used to create a beautiful color and subtle earthy flavor in the oil.
• 5 medium shallots (minced) – These lend a delicate sweetness that enhances the overall profile.
• 5 cloves garlic (minced) – Brings powerful, aromatic flavor to the seasoning.
• 2 tbsp pure sesame oil – Adds even more richness and body to the seasoning blend.
• 2 tsp red pepper flakes – Adjust to your spice preference for that kick!
• 3 tbsp lemongrass (minced) – Reinforces the fresh, citrusy notes in the dish.
• 2 tbsp shrimp paste – A key ingredient to achieve a depth of umami in the broth.
• 2 tbsp chicken bouillon – Enhances the overall savoriness and complexity.
• 1 tbsp Kosher salt – Essential for seasoning to taste.
• 2 tbsp fish sauce – Adds depth of flavor, a typical staple in Vietnamese cuisine.

For Toppings and Garnishes
• 1 medium white onion (thinly sliced) – Fresh slices add crunch and flavor contrast.
• 5 stalks green onion (chopped) – Adds color and freshness to the dish.
• 1 lb beef tenderloin (thinly sliced) – The ultimate tender choice for a delicate finish.
• 1 bag premium Hue noodles – The main feature of your bowl; seek authentic varieties for the best results.
• Water spinach (shredded) – A delightful green addition that brings color and vibrancy.
• Banana flower (shredded) – A beautiful and flavorful garnish, if available.
• Beansprouts – Adds a lovely crunch and fresh texture.
• Fresh oregano leaves – Offers a fresh herbal layer; feel free to substitute with other herbs.
• Lime wedges – A squeeze balances flavors and adds refreshing brightness.
• Red cabbage (shredded, optional) – An optional garnish for extra color and crunch.
• 2 tbsp fish sauce – Enhance the flavor even further at the table.
• 3 slices Thai chilies – Add to the soup or serve on the side for those who crave extra heat.
• 1 tbsp shrimp paste – Drizzle a little on top for added complexity, if desired.

With these Bun Bo Hue ingredients, you’re on your way to a bowl of delightful and flavorful soup that will warm your heart and satisfy your cravings!

How to Make Bun Bo Hue

Boil the Bones: Fill a medium pot with water and bring it to a rolling boil. Add the pork bones and cook over high heat for 10 minutes to eliminate impurities. Drain and rinse the bones with cold water, then set aside.
Blanch the Brisket: In the same pot used for the bones, quickly blanch the brisket in boiling water. Drain and rinse just like the pork bones. Allow the brisket to cool down, then set aside.
Toast the Spices: Heat a cooking pan over medium heat and toast the spices until they release their delightful fragrance. Tie the cinnamon stick and smashed lemongrass together with kitchen twine, and place the remaining spices in a sachet.
Simmer the Broth: In a large pot, bring 7 quarts of water to a boil. Add the pork bones and brisket, bringing it back to a boil before reducing the heat to a simmer.
Add the Aromatics: Incorporate the spice sachet, smashed lemongrass stalks, and tied cinnamon stick into the simmering broth. Let it simmer for 45 minutes, occasionally skimming off impurities without stirring.
Incorporate Onion: After 45 minutes, add the whole white onion to the pot and continue to simmer for another 45 minutes.
Make the Oil Mixture: Meanwhile, add sesame and annatto seeds to a stainless steel cooking pan. Heat for about 5 minutes over medium-low heat. Strain and discard the annatto seeds, returning the infused sesame oil to the pan. Add minced garlic and shallots, sautéing for 3-4 minutes before setting aside.
Prepare the Seasoning Mix: In the same pan, sauté the seasoning ingredients in the sesame oil for another 3-4 minutes and set aside.
Adjust the Broth: Remove the brisket and discard the other solids in the pot. Add around 8 cups of hot water back to the pot, along with the oil mixture and seasoning mix.
Combine Final Seasonings: In a small bowl, mix the remaining seasoning ingredients with half a cup of hot broth until dissolved. Pour back into the pot and continue simmering for 20 minutes. Set the broth on low heat while preparing the rest.
Slice Meats: Once the brisket has cooled, slice it thinly. Quickly blanch the beef tenderloin slices in hot water and then wrap them in plastic to keep warm.
Cook the Noodles: Prepare the Hue noodles according to the package instructions; keep them warm afterward.
Assemble the Dish: In a large soup bowl, fill half with the cooked noodles, then layer on the sliced brisket and tenderloin. Garnish with thinly sliced white onion and green onion, and ladle the broth over to completely submerge the noodles.
Serve with Sides: Present your rich Bun Bo Hue alongside fresh vegetables and dipping sauces for added flavor.

Optional: Add fresh herbs for an aromatic garnish.

Exact quantities are listed in the recipe card below.

What to Serve with Bun Bo Hue?

When creating a balanced meal, consider delightful additions that amplify the vibrant flavors of this aromatic Vietnamese soup.

Crispy Spring Rolls: These golden bites add a crunchy texture and are perfect for dipping in sweet and sour sauce, complementing the soup’s rich flavors.
Herb Salad: A fresh medley of herbs like mint, cilantro, and basil provides a bright, zesty contrast and enhances the overall flavor profile.
Grilled Lemongrass Chicken: A tender, smoky counterpart with a hint of citrus makes a savory pairing, balancing the heat of the Bun Bo Hue beautifully.
Coconut Rice: Fluffy, slightly sweet coconut rice acts as a soothing base that harmonizes perfectly with the spicy broth while adding a touch of creaminess.
Pickled Vegetables: A tangy side of pickled carrots and radishes brings a delightful crunch and acidity which cuts through the broth’s richness.
Chilled Vietnamese Iced Coffee: This strong coffee, sweetened with condensed milk, serves as a delightful contrast to the warmth of your meal, finishing off on a refreshing note.

These dishes enhance the experience, making your dinner inviting and memorable, ensuring every bite is a journey through the flavors of Vietnam!

How to Store and Freeze Bun Bo Hue

Fridge: Store leftover Bun Bo Hue in an airtight container in the fridge for up to 3 days to maintain freshness and flavor.

Freezer: Freeze the broth and meats separately in airtight containers for up to 3 months. Avoid freezing the noodles, as they can become mushy.

Reheating: Thaw in the fridge overnight and reheat on the stove over low heat. Add a splash of water or fresh broth to revive the flavors before serving.

Separating Components: For optimal taste, separately store the broth, noodles, and garnishes; this helps preserve the individual textures and flavors of your Bun Bo Hue.

Expert Tips for Bun Bo Hue

Choose Quality Cuts: Use high-quality pork bones and brisket for a richer flavor. Fresh ingredients make all the difference in your Bun Bo Hue.
Don’t Rush the Broth: Allow the broth to simmer slowly to develop deep, layered flavors. The patience will reward you with a stunningly aromatic soup.
Avoid Overcrowding: When adding ingredients to the broth, avoid overcrowding to ensure proper flavor extraction. Too many items can dilute the rich broth.
Control the Spice: Adjust the red pepper flakes and Thai chilies according to your heat preference. Start with less and add more if desired for your perfect bowl.
Garnish Generously: The garnishes are essential! Fresh herbs, lime wedges, and vegetables enhance texture and flavor, elevating your Bun Bo Hue to new heights.
Store Wisely: If you have leftovers, store the broth separately from the noodles and garnishes to maintain the best flavor and texture for future enjoyment.

Make Ahead Options

Bun Bo Hue is a delightful option for meal prep lovers! You can easily prep the broth up to 24 hours ahead of time. Simply follow the initial steps of boiling the bones and simmering with aromatics, and then refrigerate the cooled broth. To ensure the best quality, store the meat and broth separately in airtight containers. When you’re ready to enjoy your hearty soup, just heat the broth gently while quickly blanching the meats and cooking the noodles. Finish by assembling your bowls with the garnishes and hot broth, and you’ll have a heartwarming, restaurant-quality meal ready in no time!

Bun Bo Hue Variations

Feel free to let your culinary creativity shine with these delightful twists! Each option adds a unique touch to your flavorful soup.

Vegetarian: Use vegetable broth and substitute the pork bones with mushrooms for a hearty, plant-based version.
Spicy Kick: Increase the quantity of Thai chilies or add sliced jalapeños for an extra fiery bowl that ignites the taste buds.
Coconut Cream: Stir in a splash of coconut milk for a creamy texture that beautifully complements the spices in the broth.
Quinoa Noodles: Swap traditional Hue noodles for quinoa noodles to boost the protein content and make this dish gluten-free.
Herbed Delight: Amplify the freshness by adding cilantro, Thai basil, or mint as vibrant garnishes to elevate the flavor profile.
Rich Beef Broth: For a deeper flavor, replace some of the water with beef broth, enhancing the umami notes in the soup.
Smoky Flavor: Smoke the brisket or utilize smoked paprika in your seasoning mix to introduce a remarkable depth of flavor.
Squeeze of Citrus: Try adding a splash of orange juice or zest for a bright, zingy compliment that contrasts beautifully with the savory broth.

These variations ensure that your Bun Bo Hue remains exciting and customizable, allowing you to tailor each bowl to your unique tastes and dietary preferences!

Bun Bo Hue Recipe FAQs

What kind of pork bones should I use for Bun Bo Hue?
Absolutely! I recommend using meaty pork bones, like neck bones or femur bones, as they provide a rich umami flavor and help create a deliciously hearty broth. Look for bones that have some meat attached, and ensure they are fresh for the best taste.

How should I store leftover Bun Bo Hue?
After enjoying your flavorful bowl, store any leftovers in an airtight container in the fridge. They’ll stay fresh for up to 3 days. If you find yourself with more than you can eat, consider freezing the broth and meats separately to preserve their quality.

Can I freeze Bun Bo Hue?
Very! The key to freezing Bun Bo Hue is to separate the broth from the noodles and garnishes. Freeze the cooled broth and any cooked meats in airtight containers for up to 3 months. Just remember that the noodles should be cooked fresh; they don’t freeze well and can turn mushy.

Why does my Bun Bo Hue taste bland?
If your soup lacks flavor, it might be due to not simmering the broth long enough or not adjusting seasonings. I recommend letting the broth simmer for at least 1.5 hours. Taste test for seasoning before serving and adjust with more fish sauce or salt for that perfect umami kick!

Can I use substitutes for any ingredients due to dietary restrictions?
Absolutely! If you’re allergic to shrimp, you can omit the shrimp paste and fish sauce, opting for soy sauce or tamari as an alternative. For a vegetarian version, eliminate the meat and use mushrooms or tofu, enhancing the broth with vegetable bouillon for depth in flavor.

What gives Bun Bo Hue its signature heat?
The spicy kick in Bun Bo Hue comes from red pepper flakes and Thai chilies. Adjust the amount based on your spice tolerance, but don’t be afraid to go bold—it’s part of what makes this noodle soup so irresistible!