Bun Bo Hue

For those of you that love Vietnamese pho, you are going to really fall in love with Bun Bo Hue. I know it sounds crazy, and it’s probably hard to pronounce, and hence why you may order #14 off a Vietnamese restaurant menu, and all of that is perfectly fine, but trust me, just trust me on this. You may want to find your local Vietnamese restaurant and order this before making it, and I’m definitely down with that, but if you are craving a great bowl of soup, and one that does take time to make, then this is the one. Similar to pho in a way, but a bit more unctuous and with a different style of noodle, this bowl of soup will have you wanting more, and more.

Bun Bo Hue Recipe
Bun Bo Hue Reciped

Let’s get started.



  • 3 pounds ox tail
  • 2 pig’s feet
  • 2 lbs pork shank
  • 2 pounds beef short ribs
  • 1 whole onion, halved
  • 1 head of garlic, peeled
  • 4 ribs celery, cut into 2-inch pieces
  • 8 pieces lemongrass, tops removed, smash the remaining stalk
  • 6 whole dried shrimp
  • water, enough to cover the meat
  • 2 tbsp Maggi sauce
  • 4 tbsp sauteed shrimp paste
  • 3 tbsp palm sugar
  • 3 tbsp fish sauce, to taste
  • 2 tbsp canola oil
  • 2 tbsp annato paste
  • 2 tbsp shallots, diced
  • thinly sliced white onion, about 1/4 cup per serving
  • 1/4 cup Thai basil, per serving
  • 1 cup bean sprouts, per serving
  • Fish sauce to taste
  • 2 cloves additional garlic, minced
  • 2 tbsp additional lemongrass, thinly sliced
  • 1 package, bun bo hue noodles, cooked until al dente
  • 1 bunch scallions, thinly sliced
  • limes, cut into wedges
  • Thai red bird chilies, optional
  • spinach leaves, optional
  • pork blood, optional (I am not a fan)

I know, a lot, right? It’s well worth it though, trust me, plus this allows you to up the ante with your Asian ingredients. The end result is a stock so rich in flavor, that you could simply eat it with noodles, but the fresh herbs really bring this soup to the limelight.

Start by getting a large soup pot ready. Add in all of the meat, and cover with about 2-3 inches more of water. Make sure the meat is properly submerged, and bring it to a simmer. During this time, make sure you ladle off any of the scum that comes to the surface. Trust me, there will be plenty of scum.

Boil for about 20 minutes, then strain the meat, and rinse in a  bowl with cold water.

Clean the soup pot, then return the meat back to the soup pot, cover again with water, then add in your lemongrass, garlic, celery, maggi seasoning, fish sauce, dried shrimp, and onions. Bring this to a simmer, then reduce the heat, and cook for for about 3 hours.

Remove the all of the meat, and let it cool. Once cooled, remove as much as the meat from the oxtail, and the feet, and chop it. Do the same with the beef short ribs. Keep the stock simmering.

Bun Bo Hue Ingredients
Bun Bo Hue Ingredients

To a skillet, add in the canola oil, and bring this to a medium heat. Add in the annato paste, shrimp paste, additional garlic,  and shallots. Give this a good stir, and cook for a few minutes on medium heat until the shallots soften. The annato paste is what gives the stock a great color. Now add this to the stock, and give it a good stir.

Now we are ready to serve.

To a serving bowl, add in the cooked noodles, top with random pieces of pork and beef, top with thinly sliced onions, laded in the broth and serve with the sprouts, chilies, and all of the fresh herbs.

The broth. What can’t I say enough of about this broth. It’s super rich, kind of velvety from all of that fat that it was cooked in, and then those awesome thick and rounded noodles. Pho really just met its match, and as much as I am a huge fan of pho,  this bun bo hue just took it to a whole new level. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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