Bun bo Hue: 5 Secrets Behind the World’s Favorite Noodle Soup

The history of Bun bo Hue

Bun bo Hue traces its origins to the imperial city of Hue, once Vietnam's capital under the Nguyen dynasty (1802-1945). Though this period greatly influenced the country's culinary traditions, the exact origins of Bun bo Hue remain unclear, with its history often linked to local legends.

According to these tales, the dish dates back to the 16th century when northern settlers followed Emperor Nguyen to central Vietnam. One day, a young woman in the community had the idea to turn rice into noodles. However, after a series of droughts, villagers believed the gods were punishing them for this innovation, considering rice sacred. As a result, the woman was exiled from the village for refusing to stop her work.

She eventually found refuge in Van Cu village, where she continued making rice noodles by hand. Her dedication to the craft inspired future generations, and today, Van Cu is recognized as the birthplace of Vietnam’s finest rice noodles. This place also gave birth to the famous Vietnamese Pho.

>>> Learn more about: Vietnamese Pho: Iconic Dish, Recipe, and Where to Taste It!

What does Bun bo Hue look like?

In its hometown, this dish is known simply as "Bun bo." However, don't confuse it with “Bo bun,” a vermicelli salad from southern Vietnam. Bun bo Hue is a flavorful noodle soup, featuring a spicy, peppery broth, rice vermicelli (bún), beef (bò), and a blend of aromatic spices. What sets this dish apart is its rich, robust flavors and its intricate preparation, which combines various aromas and tastes to perfection.

The Broth of Bun bo Hue

The broth is the soul of Bun bo Hue. Made from pork or beef bones and herbs, its unique flavor comes from “mam ruoc,” a small shrimp paste. Unlike the stronger-smelling “mam tom,” mam ruoc is more delicate, giving the broth its distinctive taste. Balancing the mam ruoc with lemongrass is crucial.

Too much mam ruoc makes the broth overly pungent, while too much lemongrass makes it bland. The chef’s skill lies in finding the perfect harmony between these ingredients.

Ingredients

Though beef is the main protein, the standout ingredient is the pork knuckle (gio heo), which is tender, flavorful, and addictive. The dish may also include thin slices of beef, tendon, pork blood cubes, and even crab balls for added texture and taste.

Herbs and Garnishes

A complete bowl of Bun bo Hue is served with fresh herbs such as bean sprouts, sliced banana flowers, water spinach, lettuce, and local chili. A squeeze of lemon adds a burst of freshness, signaling the perfect moment to enjoy this flavorful dish.

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To truly appreciate Bun bo Hue, fresh herbs and chopsticks are a must!

>>> Top 10 Restaurants in Hue You Haven’t Heard Of (Yet!)

Best places to enjoy Bun bo Hue

To experience the best Bun bo Hue, there’s no better place than its origin, the former imperial capital of Hue. Here are some of the top local spots:

Hue

• Ba Tuyet - 47 Nguyen Cong Tru Street (7 AM - 10 PM)
• O Phung Chu Vong - 5 Nguyen Du Street (3 PM - 6 PM)
• O Cuong Chu Diep - 6 Tran Thuc Nhan Street (6:30 AM - 11 AM)
• Hue Cam - 45 Le Loi Street (6 AM - 10 AM)
• Me Keo - 20 Bach Dang Street (6 AM - 10 AM)

If you’re short on time and can’t make it to Hue, here are some recommended Bun bo Hue spots in Hanoi and Saigon:

Hanoi

• O Xuan - 5D Quang Trung Street or 442 Xa Dan Street (7 AM – 9 PM)
• Huy Beo - 190 Lo Duc Street (7 AM - 2 PM)
• Thu Thuy - 18 Dai Co Viet Street (7 AM - 3 PM)
• Bun bo Hue 65 - 65 Lang Street (7 AM - 10 PM)
• O Uong - 546 Lac Long Quan Street (6 AM – 2 PM and 5 PM – 9:30 PM)

Saigon (Ho Chi Minh City)

• Dong Ba - 207B Nguyen Van Thu Street, District 1 (6:30 AM - 10:30 PM)
• O Xuan - 22A-22B Nguyen Huu Cau Street, District 1 (6 AM - 10 PM)
• Hai Dang - 48/10A Nguyen Bieu Street, District 5 (6 AM – 11 PM)
• Co Nhu - 287/41 Nguyen Dinh Chieu Street, District 3 (3 PM - 10 PM)

Do you know? In Parts Unknown, Anthony Bourdain famously said about Bun Bo Hue: "Bún Bò Huế is the greatest soup in the world."

Easy Bun bo Hue recipe to make at home

If you’re a fan of Vietnamese noodle soups and miss the flavors after your trip, you can recreate Bun bo Hue at home. While making this dish requires patience, it’s a rewarding experience that starts with a hearty meat bone broth. Let’s dive into the simple, easy-to-follow recipe for Bun bo Hue at home!

Ingredients for Bun bo Hue

Broth Preparation:

• 1 kg beef or pork bones
• 600 g beef
• Sliced pork knuckle
• 12 fresh lemongrass stalks (upper halves cut off)
• 1 large yellow onion (peeled)
• 1 large piece of fresh ginger (halved lengthwise)
• 4 teaspoons salt
• 2 tablespoons sugar
• Water
• 1 tablespoon mam ruoc (shrimp paste)

Broth Seasoning:

• 1 tablespoon chili powder
• 1 tablespoon fish sauce (nuoc mam)
• 1 teaspoon sugar
• 3 tablespoons vegetable oil
• 1 chopped yellow onion
• 3 minced garlic cloves
• 1 minced lemongrass stalk (white part)
• Shrimp paste

Garnishes:

• 200 g Vietnamese pork pâté (available in Asian grocery stores)
• 600 g rice noodles
• Fresh herbs and condiments: chopped green onion, coriander, lime wedges, thinly sliced banana flower, mung bean sprouts.

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Preparation

1. Cook the Broth: Place the beef bones and pork knuckle in a large pot, boil for 15 minutes, then rinse with cold water. Add fresh boiling water to the pot with the beef bones. Cook for 30 minutes, regularly skimming off any residue. Add beef, pork knuckles, spices, yellow onion, ginger, and lemongrass.

2. Prepare the Shrimp Paste:
   Mix 1 tablespoon of mam ruoc with cold water and let sit for 15 minutes. Pour the paste into the boiling broth, filtering out the residue.

3. Season the Broth:
   Cook the broth for 1.5 hours. In the meantime, heat oil in a pan over medium heat, add shallots, then garlic and lemongrass. Once cooked, add fish sauce, sugar, and chili powder, stirring until thick. Set aside.

1. Final Steps:
   Remove the pork slices, knuckle, and beef. Add the chili sauce and, if desired, the pork pâté to the broth. Let it simmer for another 30 minutes.

How to serve the dish?

Place boiled rice noodles in a bowl, then top with sliced banana flower, mung bean sprouts, green onions, and coriander. Add thin slices of beef, a pork knuckle, and optional pork pâté, pork leg, or crab balls. Pour the hot broth over, squeeze in lime juice, add chilies, and enjoy immediately.

>>> Discover the Top Vietnamese Dishes

How to make vegan Bun bo Hue

Broth

The broth is the heart of this dish, providing its deep, savory flavor. Traditionally, it’s not spicy, with the heat coming from saté paste added later. To make the broth, cut your vegetables into thick slices and simmer them in water with salt and sugar for about two hours.

For natural sweetness, use carrots, radish, lemongrass, mushrooms, and pineapple. You can also enhance the flavor by adding mushroom seasoning and a teaspoon of vegan fish sauce. The broth tastes even better when made a day in advance, so feel free to prepare it ahead.

Saté Paste

The key to the vibrant red-orange color of Bún Bò Huế comes from saté paste. This mixture of lemongrass, chili, garlic, and shallots is sautéed until fragrant. The oil is first colored with anatto seeds, which are fried briefly and then strained. You can find the full saté recipe here.

Toppings

While your broth simmers, prepare the noodles and toppings:

• Noodles: Use thick round rice noodles, soaking them in cold water for 1 to 3 hours to reduce cooking time.
• Vegan Beef (optional): Adds an “authentic” touch. Imitation beef slices work well.
• Tofu: Fried tofu is best for texture, but white tofu, vegan chicken, or any plant-based meat are good substitutes.
• Vegan Sausage: Thinly sliced for added texture and protein.
• Sliced Onions: Adds crunch when served raw.
• Fresh Herbs: Cilantro is essential, and Thai basil adds extra flavor.
• Extras: Mung bean sprouts and banana blossoms can also be added as optional toppings.
• Sautéed Mushrooms: In addition to the mushrooms in the broth, sautéing extra mushrooms with soy sauce makes for a flavorful topping.

Final Steps

Once your saté paste is ready, and the broth has simmered, you can cook the vegan beef, tofu, and sausage in the broth for an additional 5 minutes. This allows them to soak up the broth’s rich flavor, making them super juicy and flavorful. Finally, assemble the dish with your prepared noodles, pour over the broth, and garnish with fresh herbs and your choice of toppings. Enjoy this delicious, plant-based version of Bún Bò Huế!

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Conclusion

Being a culinary star of Vietnamese gastronomy, Bun bo Hue is one of the dishes you absolutely must try during your trip to Vietnam. If you are planning your trip to Hue, check out the information below to discover not only the local cuisine but also the fascinating history and culture of the ancient imperial city of Hue.