Vietnamese Recipes & Cuisines (Rice & Noodles)

Hue-Styled Spicy Beef and Pork Noodles Recipe

(Bun Bo Hue)

Ingredients : Serves 6

6 liters

2 kg

500 g

2 stalks

1 tablespoon

1 tablespoon

2 teaspoons

2 teaspoons

2 tablespoons

1/2 teaspoon


500 g





50 g



2 tablespoons


Pork bones, cleaned

Pork knuckles or leg, cleaned and deboned

Lemon grass, 1 bruised and 1 finely chopped

Fine shrimps paste

Fish sauce



Annatto seed oil

Chili powder

Thai parsley leave, finely cut

Rice vermicelli

White part only, cut into 3-cm lengths

Onion, peeled and thinly sliced



Bean sprouts

Limes, cut into wedges

Red chilies, 2 finely sliced and 2 pounded

Fish sauce

Method :
  • Bring water to the boil and add pork bones, pork, beef and bruised lemon grass.

  • As stock boils, periodically reduce heat to medium and skim off any scum from surface.

  • Simmer until meats are tender. Remove pork and soak in a bowl of hot water for 10 minutes until cool.

  • Rinse and slice. Remove and discard pork bones and lemon grass. Remove beef and slice.

  • Stir shrimp paste, fish sauce, salt and sugar into stock and continue to simmer.

  • Heat annatto seed oil and add chopped lemon grass and chili powder. Stir fry for a few minutes then add Thai parsley. Add to stock.

  • Blanch vermicelli and spring onions. Divide equally into 6 serving bowls. Top with pork, beef spring onion and onion. Pour hot stock over.

  • Serve with bean sprouts, lime wedges and sliced chilies.

  • Mix pounded chilies into fish sauce and serve on the side.

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