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Vietnamese

Bún Bò Huế (Spicy Beef Noodle Soup)

A Huế-style spicy Vietnamese beef noodle soup with lemongrass broth, tender beef shank, rice vermicelli, and fresh herbs.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Bún Bò Huế (Spicy Beef Noodle Soup)

1 hr 40 mintotal

50 min hands-on50 min hands-off

Prep 25 min · Cook 1 hr 15 min

Serves
2
Difficulty
Medium
Spice
Spicy
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes gentle simmering time for the beef and broth.

Method

  1. Simmer the beef shank with beef stock, onion, ginger, and half of the lemongrass until the beef is tender.

  2. Lift out the beef, slice it into serving pieces, and keep the broth gently simmering.

  3. Heat neutral oil in a small pan, add annatto seeds, and cook briefly until the oil turns red-orange; strain out the seeds.

  4. Add garlic and the remaining lemongrass to the colored oil and cook until aromatic.

  5. Stir this oil into the broth along with shrimp paste, fish sauce, sugar, and salt. Simmer for a few minutes to blend the flavors.

  6. Place cooked rice vermicelli in bowls, add sliced beef, and ladle the hot broth over the top.

  7. Finish with bean sprouts, coriander, spring onion greens, green chilli, and lemon wedges.

How to tell it's done

The beef should be tender, the noodles soft but separate, and the broth bold, spicy, and aromatic.

Getting it right

Tip

Add shrimp paste in a measured amount; too much can overpower the broth.

What to serve it with

Serve very hot with extra lemon, herbs, and chilli so each bowl can be adjusted at the table.

Common mistakes

The broth is greasy and murky.
Skim it as it simmers and keep it below a boil. Beef shank throws a lot of fat and scum in the first half hour, and bún bò Huế is meant to be clear and red under the surface of chilli oil, not cloudy.
The shrimp paste is overpowering.
Dissolve a little in some hot broth, taste, and add more from there. Mắm ruốc varies hugely between brands and it should sit under the lemongrass rather than announce itself.

Substitutions

  • Use Boneless Beef if Beef Shank is unavailable, but simmering time may be shorter and the broth will be lighter.
  • Use Rice Vermicelli rather than flat rice noodles to keep the dish distinct from phở.
  • Shrimp Paste adds traditional savory depth but contains shellfish; omit it if needed, noting that the dish will taste milder.
  • Use Turmeric Powder only as a fallback for color if Annatto Seeds are unavailable; the flavor and color will not be identical.

Storing and reheating

The broth keeps four days in the fridge and freezes for three months — that is the part worth making in quantity. Sliced beef keeps three days in a little broth. Cook the vermicelli and prepare the herbs fresh for each bowl.