inexpensive
Bun bo Hue is a spicy beef noodle soup from Hue, the former imperial capital of central Vietnam. Where pho is delicate, bun bo Hue is bold: a broth built on beef bones and lemongrass,…
inexpensive
inexpensive
inexpensive
inexpensive
inexpensive
inexpensive
inexpensive
inexpensive
inexpensive
inexpensive
Bun bo Hue is a spicy beef noodle soup from Hue, the former imperial capital of central Vietnam. Where pho is delicate, bun bo Hue is bold: a broth built on beef bones and lemongrass, colored and flavored with chili oil and fermented shrimp paste (mam ruoc), served with thick round rice noodles.
Where it comes from
Bun bo Hue is tied to the cooking of Hue, home of the Nguyen dynasty, where food was refined and rich in layered flavors. The soup uses ordinary ingredients such as beef shank and pork, but the seasoning is strong: lemongrass, shrimp paste, chili and annatto oil give the broth its orange color and punch. Today it is also popular in the south and among Vietnamese communities in the United States.
What is in a bowl
Noodles: bun, a thick round rice noodle, chewier than the flat noodles in pho.
Beef: sliced beef shank, sometimes brisket or oxtail.
Pork: pork hock or knuckle and Vietnamese pork sausage (cha).
Optional extras: cubes of congealed pork or pig’s blood (huyet), which can usually be left out.
Garnish: shredded banana blossom, cabbage, cilantro, green onion, lime and extra chili.
Bun bo Hue vs pho
The two are often compared because both are Vietnamese beef noodle soups, but they taste very different. Pho broth is clear, mild and aromatic with spices such as star anise and cinnamon. Bun bo Hue broth is spicy, savory and lemongrass-forward, with a stronger fermented note. Pho uses flat noodles; bun bo Hue uses thick round ones. If you like pho and want something with more heat and character, bun bo Hue is the natural next step.
How to order and eat it
Most restaurants will adjust the spice level, so say so if you prefer mild. Add the fresh vegetables to the bowl, squeeze in a lime wedge, and stir in chili satay or extra chili oil to taste. If you don’t eat blood cubes or pork knuckle, ask for them to be left out; many places are happy to do this. Eat the noodles with chopsticks and drink the broth with a spoon while it is hot.
What to look for
A good bowl has a fragrant, balanced broth that is spicy but not just salty, with a clear lemongrass aroma. The beef should be tender and the garnish fresh. Weekend lunches are often the best time to find a freshly made pot. Browse the restaurants below to find bun bo Hue near you, and check each listing for hours and directions.
Bun bo Hue is a spicy Vietnamese beef noodle soup from the city of Hue, flavored with lemongrass, chili and fermented shrimp paste and served with thick round rice noodles.
Yes, it is usually spicier than pho, though most restaurants can adjust the heat on request.
Bun bo Hue has a spicy, lemongrass-forward broth and thick round noodles, while pho has a milder, spiced broth and flat rice noodles.
It is roughly “boon bo hweh”.
Typically beef shank, often with pork hock and Vietnamese pork sausage; some bowls include pork blood cubes, which you can usually skip.
