Bún bò Huế is often described as pho’s fiery cousin. Where pho is soothing and subtle, this central Vietnamese noodle soup is bold, spicy and deeply savoury with just a touch of sweetness. The name itself points to the noodle – bún are round rice noodles, while pho uses flat ones. A steaming bowl typically brings together noodles, slow-cooked beef, a rich beef broth, a slick of chilli oil (or satay), fresh herbs and crunchy vegetables.
Ingredients
Beef broth
- 2.5L beef stock
- 1 ½ tablespoons shrimp paste
- 2 stalks lemongrass, bruised and sliced in half lengthwise
- 4 kaffir lime leaves
- 50g grated palm sugar
- ¾ teaspoon MSG (optional)
- 2 tablespoons fish sauce
To serve
- 180-200g cooked bún noodles
- 120g Jeffersons marinated grain fed beef brisket (190387)
- ¼ onion, thinly sliced
- 4 shallots, thinly sliced
- 2 teaspoons chilli oil or Vietnamese satay
- Red cabbage, thinly sliced
- Bean sprouts
- Coriander
- Vietnamese mint
- Sliced chili
- Lime wedges
Method
Prepare the beef broth by mixing the shrimp paste with 150ml water. Leave to settle, then pour the clear liquid into the hot stock. Add 500ml water, lemongrass, kaffir lime leaves and palm sugar, plus MSG if using. Simmer for 30–45 minutes, then add fish sauce and adjust seasoning to taste.
Cook the noodles according to packet instructions. Blanch briefly to warm, then transfer to serving bowls. Top with sliced brisket, onions and shallots. Ladle over the hot beef broth and garnish with fresh herbs. Serve with red cabbage, bean sprouts, extra herbs, chilli and lime wedges on the side.
Kitchen notes
Vietnamese sa tế is often mistaken for peanut satay, but it’s an entirely different beast – closer to a chilli oil than a nut sauce. Think of it as Vietnam’s answer to sambal, layered with lemongrass fragrance. Typically made from finely minced lemongrass, garlic, shallots and plenty of dried chilli flakes slowly cooked down in oil until aromatic. Seasonings like fish sauce, sugar and sometimes shrimp paste add depth
Huế-style pork sausage (chả Huế). A central Vietnamese take on pork sausage, made from finely pounded pork paste seasoned with garlic and black pepper, wrapped in banana leaf and steamed. The result is a smooth, springy texture with a peppery kick. Traditionally sliced into bún bò Huế, it brings gentle garlic heat and meaty richness that balance beautifully with the spicy lemongrass lift of sa tế. Using pork balls as a substitute will work well.
As seen in spring 2025
