Bún Bò Huế - Spicy Beef Noodle Soup Recipe

1. Blanch bones

Place beef bones and pork hock in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Drain and thoroughly rinse bones and pot to remove scum.

2. Char aromatics

Char halved onions, shallots, and smashed ginger directly over an open flame, under a broiler, or in a hot dry skillet until blackened in spots (about 8–10 minutes). Rinse briefly to remove ash if desired.

3. Make stock

Return cleaned bones and pork hock to the pot. Add 6 liters of fresh cold water and bring to a gentle simmer. Add charred onion, shallots, ginger, and bruised lemongrass stalks. Skim foam during the first 20–30 minutes. Lower heat to maintain a gentle simmer and cook 3–4 hours (preferably 4 hours) until the broth is flavorful and slightly gelled.

4. Season broth

During the last 30 minutes of simmering, add 6 tablespoons fish sauce, 1 tablespoon rock sugar, and 2 teaspoons salt. Taste and adjust seasoning. Keep broth hot and strain out solids through a fine-mesh sieve; reserve clear broth.

5. Toast star anise, cloves, black cardamom, coriander seeds, cinnamon stick and dried chilies in a dry skillet over medium heat until fragrant (1–2 minutes). Place toasted spices into a piece of cheesecloth or a spice infuser with the extra bruised lemongrass stalks and tie securely to make a spice bag.

6. At the start of the broth simmer (or added after initial skimming), add the spice bag to the stockpot. Simmer with the bag in place for the duration of the 3–4 hour simmer so the broth absorbs the Bún Bò Huế aromatics.

7. If using annatto seeds: heat 2 tablespoons vegetable oil in a small saucepan over low heat. Add annatto seeds and gently cook until oil turns deep orange-red (1–2 minutes). Strain out seeds and reserve the annatto oil. Alternatively, use 1 tablespoon prepared annatto oil. Add 1 tablespoon annatto oil to the broth near the end of cooking to impart the signature color and mild flavor.

8. Cook brisket and pork shoulder

About 1–1.5 hours before the broth is finished (or cook separately), add the beef brisket (600 g) and pork shoulder (400 g) to a pot of simmering water (or to the broth if you prefer richer meat) and gently simmer until tender, about 1–1.5 hours. Remove meats, cool slightly, and slice thinly across the grain for serving.

9. Prepare beef tenderloin

For very tender thin slices, par-cook the beef tenderloin (300 g) by briefly blanching in simmering broth or water for 30–45 seconds until just cooked through, then immediately plunge into ice water to stop cooking. Chill and thinly slice across the grain just before serving so slices are tender when hot broth is poured over them.

10. Cook meatballs

If using pre-made meatballs, simmer them in the broth for 6–8 minutes until heated through. If making homemade beef meatballs, season ground beef with 1 tsp salt and 1 tsp sugar, form into 12 even balls and poach in simmering water or broth until cooked through (about 8–10 minutes).

11. Make pork roll (cha lua style)

If making a quick pork roll: finely grind or process the pork shoulder with a bit of salt and sugar until paste-like, form into a tight log using plastic wrap or banana leaf, and steam 30–40 minutes until set. Cool and slice thinly. Alternatively use store-bought pork roll/sliced ham.

12. Make chili oil by heating 4 tablespoons vegetable oil in a small pan until shimmering. Add minced garlic and cook briefly until fragrant (20–30 seconds). Stir in 2 teaspoons chili flakes and a tablespoon of reserved annatto oil (if available) and heat together for 20–30 seconds. Remove from heat and set aside. This oil will be spooned into bowls for extra heat and color.

13. Prepare noodles and veggies

If using dried thick rice noodles, soak or cook according to package instructions until tender, then drain. For fresh bún, briefly blanch in boiling water for 10–20 seconds to warm and loosen strands, then drain. Rinse quickly with hot water if they stick. Arrange bean sprouts, herbs, lime wedges, sliced red onion, and scallions for garnish.

14. Warm bowls and heat broth

Bring the strained broth back to a rolling simmer. Keep cooked meats warm (reheat briefly in broth if necessary).

15. Assemble each bowl

Place approximately 100–125 g cooked rice noodles into each serving bowl. Add a few slices of sliced brisket, 3–4 slices of pork roll, 2–3 thin slices of par-cooked tenderloin (if using raw-style), and 2–3 meatballs. Add a handful of bean sprouts and herbs on the side or on top.

16. Finish with broth and condiments

Ladle very hot broth over the noodles and meats until bowl is nearly full. Spoon 1–2 teaspoons of chili oil/annatto oil into each bowl (adjust to taste). Garnish with sliced scallions, cilantro, sawtooth herb, and a squeeze of lime. Serve additional herbs, bean sprouts, and chili on the side so diners can customize.