When you need a soul-warming Vietnamese soup that delivers deep, spicy broth with tender beef and chewy noodles, Bun Bo Hue shows up. This Central Vietnamese specialty cooks low and slow for 2-3 hours while you do other things.
One stockpot simmers beef shank and pork hock with lemongrass and shrimp paste until the broth tastes like you've been cooking all day. The aromatics char first for smokiness, the meat tenderizes on its own, and assembly takes five minutes per bowl.
Perfect for weekend meal prep when you want comfort food that feels traditional and feeds a crowd.
Bun Bo Hue simmers beef shank and pork hock with charred lemongrass and shrimp paste for 2-3 hours to build a spicy, aromatic broth. The gentle simmer keeps the broth clear while the meat turns fork-tender. Assemble bowls with rice vermicelli, sliced meat, and chili oil just before serving for the right texture balance.
Why This Recipe Works
The long simmer extracts collagen from pork hock and breaks down beef shank until both turn spoon-tender. Charring the aromatics before adding them creates smoky depth that raw lemongrass can't deliver, and for a version that comes together quickly, try this quick asada recipe when time is tight but you still want something substantial.
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Prep Time
30 min
Cook Time
180 min
Total Time
210 min
Servings
6 servings
Difficulty
Involved
Category
Main Dish
Quick Tip
Simmer broth gently for depth and clarity
Best For
Weeknight | Entertaining
Success markers you can see:
- Clear reddish broth with a sheen of chili oil floating on top signals proper simmering and skimming
- Beef shank pulls apart with a fork after 2.5 hours and stays moist instead of stringy
- Rice vermicelli noodles remain slippery and springy, not clumped or mushy in the bowl
- Lemongrass aroma hits you when the bowl arrives at the table, not buried under other flavors
- Pork hock meat slides off the bone in tender chunks that add body to each bite
What You'll Need
Stock up on fresh aromatics and proteins with good collagen content-stale lemongrass or low-quality beef shank will make a flat broth. The shopping list splits into proteins that need time, aromatics that need charring, and noodles that need soaking, so plan your prep around those three stages.
- 2 lbs beef shank (bone-in)
- 1 lb pork hock
- ½ cup pork blood cubes (optional)
- 1 lb rice vermicelli noodles (bun)
- 4 stalks lemongrass
- 1 white onion
- 3 slices galangal
- 2 tablespoon shrimp paste
- ¼ cup fish sauce
- 3 tablespoon chili oil
Ingredient Details
- Beef shank
Bone-in cuts release marrow and collagen during the long simmer-boneless cooks faster but makes thinner broth. - Pork hock
The gelatinous skin and connective tissue add body and silky mouthfeel to the finished broth. - Lemongrass
Fresh stalks with no brown spots deliver the brightest citrus aroma-dried lemongrass tastes flat by comparison. - Shrimp paste
Vietnamese mam ruoc works best for authentic funk-substitute fermented soy paste if allergic but expect milder umami. - Rice vermicelli
Look for round noodles labeled "bun" at Asian markets-flat rice noodles won't give you the right springy texture. - Galangal
Galangal tastes sharper and more medicinal than ginger-swap fresh ginger if unavailable but the flavor shifts noticeably. - Chili oil
Vietnamese chili oil (sa te) packs lemongrass and shallot for layered heat-plain chili oil works but loses some complexity.
Ingredient Swaps
Most swaps work if you're chasing budget savings or clearing out the fridge, but changing the proteins affects broth richness the most. Rich mains need something to cut through, and this quick potato dish balances heavier bowls when you want a lighter side.
Four swaps that work:
- Beef brisket instead of beef shank - less collagen means slightly thinner broth but faster cooking (2 hours vs 3)
- Pork neck bones instead of pork hock - similar gelatin content but less meat to pick off before serving
- Fresh ginger instead of galangal - milder spice and different aroma but still delivers warmth to the broth
- Glass noodles instead of rice vermicelli - chewier texture and gluten-free but loses the classic slippery mouthfeel
Beef Brisket
Works for: Shorter cooking time (2 hours), easier to slice evenly, still tender and flavorful
Skip if: You want maximum broth body-brisket has less collagen than bone-in shank
Fermented Soy Paste
Works for: Shellfish allergies, milder funk, easier to find at standard grocery stores
Skip if: You want authentic pungent umami-soy paste tastes cleaner and less complex
Fresh Chili Slices
Works for: Controlling exact heat level, bright pepper flavor, no added oil
Skip if: You want integrated spice throughout the broth-fresh chilies float and deliver uneven heat
Instructions
You'll spend 30 minutes prepping and charring, then the pot simmers mostly unattended for 3 hours while you handle other tasks. The trick is keeping the heat low enough that bubbles barely break the surface-any faster and the broth clouds while the meat toughens.
Char the aromatics. Hold lemongrass stalks and halved onion directly over a gas flame or under a broiler for 2-3 minutes until blackened in spots. Smash lemongrass with the side of a knife to release oils, then add both to a large stockpot with 12 cups water.
Start the broth. Add beef shank, pork hock, galangal, and shrimp paste to the pot. Bring to a boil over high heat, then immediately reduce to low so the surface just simmers. Skim foam every 15 minutes for the first hour.
Simmer until tender. Let the broth cook at a bare simmer for 2.5-3 hours, skimming occasionally. The beef shank should pull apart with a fork and the pork hock meat should slide off the bone when ready. Remove both and let rest 10 minutes before slicing.
Season and strain. Add fish sauce 1 tablespoon at a time, tasting after each addition until the broth tastes balanced. Strain through a fine-mesh strainer to remove solids, then return clear broth to the pot.
Assemble bowls. Soak rice vermicelli in cold water for 10 minutes, drain, then divide among bowls. Top with sliced beef and pork, ladle hot broth over everything, and drizzle with chili oil. Serve immediately with bean sprouts, lime wedges, and fresh herbs on the side.
What to Serve With It
Bun Bo Hue delivers enough richness and spice that sides should add crunch or freshness without competing for attention. A good da can make or break the plate, and for planning your main spread, check out easy a tagine dinner nights when you're building a full Vietnamese meal with multiple components.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Fresh Bean Sprouts | Easy | Adds crunch and cools down the spicy broth | Serve raw in a bowl so everyone adds their own |
| Lime Wedges | Easy | Brightens the rich broth and cuts through pork fat | Squeeze directly into bowls just before eating |
| Fresh Herbs (Thai Basil, Mint) | Easy | Complements lemongrass with layered aromatics | Tear leaves and stir into hot broth to release oils |
| Spring Rolls | Medium | Light appetizer that doesn't fill you up before the soup | Serve with smooth creamy dip on the side |
| Pickled Vegetables | Easy | Tangy crunch cuts through the richness of broth | Spoon a small amount into each bowl or eat between bites |
Three ways to serve it:
- Weeknight bowl: Keep it simple with just bean sprouts, lime, and herbs-the broth does all the work.
- Hosting spread: Add spring rolls and a cold da on the side for a traditional Vietnamese meal setup.
- Meal prep: Store broth and toppings separately, then assemble individual bowls throughout the week with fresh noodles each time.
Store and Reheat
The broth keeps for days and actually tastes better the next day after flavors meld, but noodles and toppings need separate storage or they turn to mush. Store cooked beef and pork submerged in broth so they don't dry out, and never freeze assembled bowls-the noodles break down completely.
| Method | Time | Best For |
|---|---|---|
| 🍳 Stovetop | 5-7 min | Reheating broth gently without overcooking meat-add fresh noodles at the end |
| 📦 Microwave | 2-3 min, stir halfway | Single servings when you need speed-heat broth only, then pour over fresh noodles |
| 🔥 Oven | 10 min at 300°F | Larger portions of broth in an oven-safe container covered with foil |
For best results when storing:
- Store broth and solids separately in shallow airtight containers for up to 4 days in the fridge
- Keep sliced meat submerged in broth to prevent drying-the fat layer seals in moisture
- Freeze broth only (no meat or noodles) for up to 3 months in freezer-safe containers
- Cook fresh noodles each time you reheat instead of storing cooked ones-they clump and turn gummy
- Add chili oil and fresh herbs right before serving, never to stored broth-they lose potency over time
Frequently Asked Questions
Simmer for at least 2.5 hours at a bare simmer-3 hours gives you deeper flavor and more tender meat. The broth should look clear with a light sheen of fat on top when it's ready.
Yes, freeze the strained broth only (no meat or noodles) for up to 3 months in airtight containers. Thaw overnight in the fridge, then reheat gently and add fresh components when serving.
Round rice vermicelli noodles labeled "bun" at Asian markets give you the authentic slippery, springy texture. Flat rice noodles or glass noodles work in a pinch but change the mouthfeel.
The meat should pull apart easily with a fork after 2.5-3 hours of gentle simmering. If it's still tough or chewy, keep simmering-rushing this step makes stringy, dry meat.
Yes, pressure cook on high for 45-60 minutes after charring the aromatics. The flavor won't be quite as deep as the long simmer method, but the meat will still turn tender and the broth will taste balanced.
Vietnamese Bun Bo Hue
Ingredients
Equipment
Method
- Hold lemongrass stalks and halved white onion directly over a gas flame or under a broiler for 2-3 minutes until blackened in spots. Smash lemongrass with the side of a knife to release oils.4 stalks lemongrass, 1 whole onion
- Add charred lemongrass, onion, beef shank, pork hock, galangal, shrimp paste, and 12 cups water to a large stockpot. Bring to a boil over high heat, then immediately reduce heat to a bare simmer.2 lbs beef shank, 1 lb pork hock, 4 stalks lemongrass, 1 whole onion, 3 slices galangal, 2 tbsp shrimp paste
- Simmer gently for 2.5 to 3 hours, skimming foam every 15 minutes during the first hour. Keep broth at a bare simmer to maintain clear broth and tender meat. The beef shank should pull apart easily and pork hock meat should slide off the bone.
- Remove beef shank and pork hock from broth and let rest for 10 minutes before slicing.2 lbs beef shank, 1 lb pork hock
- Add fish sauce to broth one tablespoon at a time, tasting after each addition until balanced. Strain broth through a fine-mesh strainer to remove solids, then return broth to the pot.0.25 cup fish sauce
- Soak rice vermicelli noodles in cold water for 10 minutes, then drain well.1 lb rice vermicelli noodles
- Divide soaked noodles among bowls. Top with sliced beef and pork, ladle hot broth over, and drizzle with chili oil. Serve immediately with bean sprouts, lime wedges, and fresh herbs on the side.1 lb rice vermicelli noodles, 2 lbs beef shank, 1 lb pork hock, 3 tbsp chili oil
Notes
- Always maintain a bare simmer-avoid boiling to keep broth clear and meat tender.
- Skim foam every 15 minutes during the first hour to ensure clean-tasting broth.
- Store broth and solids separately in the fridge; reheat broth gently and add fresh noodles when serving to preserve texture.
