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Hue Beef Noodles (Bún Bò Huế)

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Product Description

A spicy dish originated in Hue, the ancient capital of the central province of Vietnam

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Mother of Perpetual Help Parish
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Garland TX  75044

Serves Four


  • 10½ oz (300 g) rice vermicelli

Soup Base:

  • 12 cups beef or pork stock (see Directions for Beef or Pork Soup Stock below)
  • 8 oz (230 g) pork ham hock (giò heo)
  • 8 oz (230 g) beef brisket (thit bò ức)
  • 4 oz (120 g) pineapple slices (thơm)
  • ½ cup fish sauce (nước mắm)
  • 2 tablespoon sugar
  • 1 stalk lemon grass or more (1 hay vài nhánh xả)
  • ½ teaspoon fine shrimp sauce (mắm tôm)

Spicy Chili Sauce:

  • 2 tablespoon oil
  • 1 tablespoon fish sauce
  • 1 tablespoon lemon grass, chopped (xả bằm nhỏ)
  • 1 teaspoon paprika (Paprika is a spice made from the grinding of dried fruits of bell peppers or chili peppers and is used to add color to dishes.  People also use Annatto Seeds or Hột Điều Màu to add color to dishes.)
  • 1 teaspoon garlic, chopped (tỏi bằm nhỏ)
  • 1 teaspoon chili paste (tương ớt)
  • ½ teaspoon chili powder (ớt bột)


  1. Prepare soup stock.  In a pot, heat Soup Base ingredients to a boil.  Reduce heat and cook for 15 minutes, skimming fat that floats.
  2. Combine Spicy Chili Sauce ingredients.
  3. Add Spicy Chili Sauce to pot.  Simmer for another 15 minutes.  Remove meats and slice.  Strain stock.  You can add cubed pig's blood (huyet heo) to the soup if you like.
  4. While cooking soup, cook rice vermicelli in boiling water, and drain.  Place it in a soup dish.  Place meats as topping.  Pour over soup and garnish with Cha Lua, lime wedges, red cabbage, bean sprouts, and Asian herbs (chopped cilantro and green onion, Thai basil leaves, sliced peppers, bap chuoi, etc.)


Basic Beef or Pork Soup Stock – Makes about 12 cups:

·         4½ lbs (2 kg) beef bone or pork spareribs

·         12½ cups water


  1. Trim off excess fat from beef bones or pork ribs.
  2. In a large saucepan, put bones or ribs with water, and bring to a boil.  Reduce heat to medium low, and simmer for 45 minutes to 1 hour.  Skim off the froth, scum or fat while simmering.
  3. Discard bones or ribs.  Let it cool, then keep in the refrigerator for several hours or overnight.  Remove hardened fat off from the surface.

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