• Deana Thai

Deana's Bún Bò Huế

Updated: Jun 16

"It’s one of those noodle soups that can be enjoyed for days!"
Deana's Bún Bò Huế - Follow me on Instagram @lifestyles_with_deana for meal updates and inspiration!

Bún Bò Huế is a spicy beef noodle soup that originated from the city of Huế in Vietnam. This savory bowl of food has a wonderful balance of sweet, salty and spiciness. The broth’s main two flavors are lemongrass and paprika. Traditionally, it’s served with beef shank, beef tendon, pork blood pudding, pork meatloaf slices, pork hocks and garnished with fresh herbs! But in today’s busy family lifestyles, each family will use ingredients that they either prefer or are able to pick up at the grocery store.


  • 2 lbs tendon

  • 2 lbs beef shank

  • 2 lbs pork hocks

  • 1 lbs steamed pork roll (chả lụa)

  • 1 lbs block of pork blood (optional)

Broth Base & Seasoning

  • 8 qt pot. add meat water to fill qt pot to the rim

  • 2 12- ounce cans chicken broth

  • 10-12 stalks lemongrass. Remove the leafy tops roots smashed (~1lb)

  • 1 large onion roasted, to be removed from the broth after fully cooked.

  • 3 tbsp salt

  • 1 stick palm sugar

  • 2 tbsp shrimp paste Lee Kum Kee brand

  • 3-4 tbsp fish sauce

  • 3 tbsp mushroom seasoning

  • 1 tbsp shrimp paste (optional)

Aromatics & Color

  • 1 tbsp annatto seeds

  • 3 tbsp oil

Sate Chili Ingredients

  • 6 tbsp oil (olive or veg)

  • 1 tbsp garlic

  • 3 tbsp minced/sliced lemongrass

  • 5 tbsp Bun Bo Hue seasoning mix

Herbs & Veg

  • mint

  • cilantro

  • basil

  • bean sprouts

  • thai chili or jalapeños

  • lime

  • Red onion


  • 2 package dried rice noodle medium or large thickness



  1. Clean the meat: Add all meat to a stock pot and enough water to submerge it, bring to a boil. Drain and rinse thoroughly under running water.

  2. Add the meats, tendon, broth, lemongrass and onions to the pot and fill with water almost to the brim. Bring to a boil then drop the heat to medium-high to maintain a low boil. Add the seasoning.

  3. Let it simmer and periodically check the meats for doneness and remove them as they finish cooking. The pork should be done after about an hour, the beef and tendon can vary between 3-4 hours.

  4. After all the meat has removed, let it cool, then slice it. Adjust seasoning and add water to the broth pot if necessary. Basically, salt to taste.

  5. Make the aromatics coloring and sate chili then add it to the pot.

  6. Boil noodles according to package instructions.

  7. Assemble your bowl, and serve with herbs and veggies.

Red Coloring & Aromatics

  1. Sauté seeds in oil on low heat until the seeds give up the bright red color, then remove the seeds. (approximately 10-minutes)

  2. Add all of this to the pot of broth for color.

Sate Chili

  1. Add oil, bo hue seasoning, garlic and lemongrass to a pan.

  2. Simmer on low heat for 10-minutes to bring out color and flavors.

  3. Add to broth.

Pork Blood (Huyet / Tiet)

  1. The easiest thing to do is just buy it already cooked and boil just to heat it up. If you use the raw type like we did for this recipe, cut into 1" cubes and boil for 30-45 minutes



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