What is bún bò Huế? The spicy noodle soup from Huế

Bún bò Huế is a spicy noodle soup from Huế, the former imperial capital in central Vietnam. It combines a beef and pork broth flavored with lemongrass and fermented shrimp paste, thick round rice noodles, tender meats and a slick of red chili oil on top.

What the name means

• Bún ("boon"): round rice noodles.
• Bò ("baw"): beef.
• Huế ("hway"): the city it comes from.

So the name is simply "Huế-style beef noodles." Despite the name, most versions include pork as well, especially pork hock.

Where it comes from

Huế sits in central Vietnam and was the seat of the Nguyễn dynasty, Vietnam's last royal house. The city is known for a cooking style that is often spicier and more intensely seasoned than dishes from the North or South, and bún bò Huế is its most famous export.

Today you can find it all over Vietnam and in Vietnamese restaurants abroad, though cooks outside Huế often adjust it. Southern versions may be a little sweeter, and restaurant versions abroad sometimes go lighter on the shrimp paste.

The broth

The broth is what sets bún bò Huế apart. It is typically built from:

• Beef and pork bones, simmered for body.
• Lemongrass, bruised and simmered, giving a bright, citrusy aroma.
• Mắm ruốc, a fermented shrimp paste, dissolved and strained into the broth for deep savory flavor.
• Fish sauce, sugar and salt for seasoning.
• Chili oil (sa tế), made with chili, lemongrass, garlic and shallots, often colored with annatto.

The result is cloudy-to-clear, reddish-orange and layered: spicy, a little funky, fragrant and slightly sweet. We explain the shrimp paste in mắm ruốc: the shrimp paste that makes bún bò Huế.

The noodles

Bún bò Huế uses thick, round rice noodles, noticeably chunkier than the thin vermicelli in fresh spring rolls and very different from the flat rice noodles in pho. They are springy and hold up well in a hearty broth. In Asian grocery stores abroad, they are sometimes labeled specifically for bún bò Huế.

The toppings

A typical bowl may include:

• Beef shank (bắp bò), sliced thin.
• Pork hock (giò heo), in rounds with skin and bone.
• Vietnamese pork roll (chả lụa) or Huế-style chả.
• Congealed pork blood (huyết), in cubes. Optional for many diners.
• Crab and pork cake (chả cua) in some versions.
• Sliced onion and scallion.

Exact toppings vary a lot from shop to shop and family to family.

The side plate

Like pho, bún bò Huế usually comes with fresh extras for each diner to add:

• Shredded banana blossom.
• Bean sprouts.
• Herbs such as mint, Vietnamese coriander (rau răm) or perilla.
• Split water spinach stems (rau muống chẻ).
• Lime wedges.
• Extra chili or chili paste.
• Extra shrimp paste, for those who want more funk.

How it is eaten

Add the vegetables and herbs a little at a time so they stay crisp. Squeeze in lime to brighten the broth, and adjust the heat with chili. Use chopsticks for the noodles and meat and a spoon for the broth. Pork hock is usually eaten by hand or nibbled off the bone.

How spicy is it?

It is spicier than pho, but not every bowl is fiery. Much of the heat sits in the chili oil on top, so you can often skim some off or ask for less. If you are comparing the two soups, read bún bò Huế vs pho.

Allergens and dietary notes

Bún bò Huế commonly contains shellfish (from mắm ruốc) and fish (from fish sauce). It is usually made with pork, so it does not suit diets that avoid pork. Rice noodles are naturally gluten-free, but sauces and add-ins vary, so ask if you need to be sure.

Trying it for yourself

If you want to cook it, our step-by-step guide on how to make bún bò Huế at home walks through the broth, the chili oil and the toppings.

When you order your first bowl, ask for the chili oil on the side so you can find your own heat level.