Bún Bò Huế (Bun Bo Hue)

1. Prepare Pork Hock and Beef Brisket

Choose pork hock depending on your preference: rear legs for more meat, front legs for more skin and tendon. Chop into thick rounds and rinse clean. Parboil the hock briefly to remove impurities, then rinse again.

Rinse the beef brisket and boil it separately with half a sliced ginger root for aroma. Simmer over low heat for about 2 hours. To check doneness, insert a chopstick — if it goes through easily, the meat is ready. Let the beef cool before slicing thinly.

2. Prepare Other Ingredients

You can buy pork or beef blood jelly pre-cooked, or boil raw blood jelly yourself and slice into bite-sized pieces (make sure to buy from a trusted source). Skip this if you don’t prefer blood.

Form small round balls from crab paste (chả cua) and drop them into the brisket broth. When they float, they’re done — remove and set aside. You can also substitute crab paste with beef patties or skip it.

Finely chop 4 stalks of lemongrass; cut the rest into long pieces and bruise them. Slice half an onion thinly, and halve the other half.

Rinse and chop scallions, Vietnamese coriander (ngò gai), and Thai basil. Prepare all side vegetables by rinsing and draining thoroughly.

 

3. Cook the Broth

Dissolve 2 tablespoons of fermented shrimp paste (mắm ruốc) in 100ml cold water. Let it settle and only use the clear upper liquid.

Sauté 4 chopped lemongrass stalks in 2 tablespoons of oil. Remove part of the lemongrass and stir in 3 tablespoons of annatto oil. Finely mince 1 onion, 1 garlic bulb, and 2 red chilies, then sauté them until golden. Set aside — this will be your chili oil.

Simmer the pork hock in a new pot with halved onion and 3 bruised lemongrass stalks. Skim any foam for a clear broth.

Add the clear portion of the shrimp paste water, 2 tablespoons sugar, 2 tablespoons seasoning powder, 1 tablespoon salt, and adjust to taste. Add the sautéed chili oil mixture last.

 

4. Assemble

Blanch rice noodles in hot water, drain, and place into bowls.

Top with sliced beef brisket, pork hock, crab paste, blood jelly, herbs, and sliced onion. Ladle the hot broth over the toppings.

Serve with bean sprouts, banana blossom, Thai basil, and a dollop of chili paste for an authentic experience.

 

5. Finished Dish

There’s nothing better than enjoying a steaming bowl of Bún bò Huế on a cool morning with family. The rich, spicy broth, tender pork hock, flavorful beef brisket, aromatic crab balls, and a touch of chili heat create a deeply satisfying dish that brings the taste of Huế to your table.

Bún bò Huế – The Fiery Soul of Central Vietnam

Among Vietnam’s most iconic noodle soups, Bún bò Huế stands out with its fiery red broth, bold flavors, and aromatic complexity. But beyond its taste, it tells a story of royalty, resilience, and regional pride.

Born in Huế, the former imperial capital of Vietnam, Bún bò Huế carries the culinary legacy of a city known for its refined royal cuisine. The dish is believed to have originated from the cooking traditions of palace chefs who infused layers of flavor, from fermented shrimp paste to lemongrass, chilies, and slow-simmered bones. Unlike the gentle sweetness of Hà Nội’s phở or the richness of Southern hủ tiếu, Huế cuisine demands boldness — and Bún bò Huế delivers just that.

(Bun Bo Hue has been associated with Vietnamese people’s lives since ancient times.)

Its broth is a harmonious blend of spicy, salty, sour, and umami, often simmered with beef bones, pork hock, and flavored with annatto oil and shrimp paste. Served with slices of brisket, crab balls, and a side of banana blossoms and fresh herbs, the dish reflects the multi-textured, vibrant spirit of Central Vietnam — where life has long danced between hardship and poetry.

Today, Bún bò Huế travels far beyond its homeland, yet every bowl still carries the heat, pride, and depth of the land it was born in.

(Delicious Bun Bo Hue)