Bún Bò Huế
Phở & Bún • Việt Nam
Về Bún Bò Huế
Spicy beef noodle soup from Huế with lemongrass, shrimp paste, and thick round noodles
How to Make Bún Bò Huế (Traditional & Healthy Version)
Bún Bò Huế is a celebrated Vietnamese noodle soup from the ancient city of Huế—a culinary gem nestled in Central Vietnam. Known for its aromatic, spicy broth and hearty combination of lean beef, rice vermicelli, and fresh herbs, Bún Bò Huế is a vibrant representation of Vietnam’s rich food culture. Unlike its northern cousin phở, this soup boasts a bold lemongrass aroma, a gentle heat from chili, and a subtle sweetness balanced by fish sauce and shrimp paste. Traditionally enjoyed during breakfast or lunch, Bún Bò Huế is served steaming hot, often bringing friends and family together around the dining table. Its deep red broth, thanks to annatto oil and chili, is visually inviting and full of flavors that dance on the palate—spicy, savory, and slightly tangy. This dish is an excellent choice for those seeking authentic Vietnamese cuisine that's both satisfying and health-conscious, using lean meats, rice noodles, and plenty of fresh greens.
Ingredients(for 1 large bowl (about 500 ml broth, noodles, and toppings))
- 200g Beef shank (Thịt bắp bò)
- 150g Rice vermicelli noodles (Bún)
- 2 Lemongrass stalks (Bruised)
- 2 tbsp Low-sodium fish sauce (Nước mắm)
- 2 Shallots (Finely chopped)
- 2 Garlic cloves (Minced)
- 1 tsp Chili flakes
- 1 tbsp Annatto seeds or oil (Dầu màu điều) - optional
- 750 ml Low-sodium chicken broth
- 1/2 tsp Shrimp paste (Mắm ruốc Huế) - optional
- 1 cup Fresh herbs (Mint, cilantro, banana blossom, lime wedges, chili slices)
- 1/2 cup Bean sprouts - optional
Instructions
- 1
Blanch beef shank in boiling water for 2 minutes to remove impurities. Rinse and drain.
5 minutes
This ensures a clear, clean broth.
- 2
In a large pot, add chicken broth, beef shank, lemongrass, and shallots. Bring to a boil, then simmer for 10 minutes until beef is tender.
10 minutes
Keep the heat low for a more aromatic broth.
- 3
While broth simmers, soak rice vermicelli noodles in hot water until soft, then drain.
5 minutes
Do not over-soak to keep noodles chewy.
- 4
In a small pan, heat annatto oil (or seeds in oil), then add garlic and chili flakes. Sauté until fragrant, about 1 minute. Stir in shrimp paste if using.
2 minutes
Annatto oil gives the broth its signature red hue.
Why This Dish is Healthy
This healthy Vietnamese noodle soup is a balanced meal with lean protein, whole grains, and plenty of vegetables. Using low-sodium broth and fish sauce reduces overall sodium intake, while the abundance of fresh herbs and vegetables adds fiber and essential micronutrients. The absence of deep-frying and use of natural aromatics makes this an ideal dish for calorie-conscious individuals.
Bún Bò Huế is rich in protein from lean beef and chicken broth, while rice noodles provide complex carbohydrates for sustained energy. The addition of fresh herbs boosts vitamin A, C, and antioxidants, supporting immune health. Lemongrass and garlic are known for their anti-inflammatory and digestive benefits. This lighter version uses minimal oil and lean cuts, keeping overall calories and saturated fat lower compared to traditional preparations.
Pro Tips
- 💡Tip 1: Use fresh lemongrass for the most aromatic broth.
- 💡Tip 2: Slice beef shank thinly against the grain for tender bites.
- 💡Tip 3: Prepare and store herbs and garnishes just before serving for optimal freshness.
Storage & Serving
Store broth and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat broth thoroughly before serving and assemble bowls fresh to maintain noodle texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
| Protein | 8.0 g |
| Carbohydrates | 13.0 g |
| Total Fat | 3.0 g |
| Fiber | 1.0 g |
