Slow-Simmered Bún Bò Huế with Spicy Beef Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and spicy Central Vietnamese beef noodle soup featuring fragrant lemongrass broth, tender beef shank, and thick round rice noodles. This vietnamese-inspired soups ready in about 215 minutes pairs beef shank, cut into chunks, pork hock, lemongrass stalks, bruised and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 195 min Serves 4 Vietnamese cuisine 460 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, add 500 g beef shank, 300 g pork hock, 3 bruised and chopped lemongrass stalks, 1 halved large onion, and 3 slices of ginger. Cover with 3 liters of water and bring to a boil, skimming impurities for 5 minutes.
  2. Step 2: Reduce heat to low and simmer uncovered for 2.5 to 3 hours until beef and pork are tender and broth is flavorful.
  3. Step 3: Add 1 tsp dried shrimp paste, 3 tbsp chili oil, 4 tbsp fish sauce, and 1 tbsp rock sugar to the broth. Stir and simmer for another 20 minutes to develop layers of flavor.
  4. Step 4: Meanwhile, cook 300 g bún bò Huế noodles in boiling water for 2-3 minutes until tender. Drain and rinse under cold water to stop cooking.
  5. Step 5: To serve, divide noodles among bowls. Ladle hot broth with beef and pork pieces over noodles.
  6. Step 6: Garnish each bowl with 1 cup bean sprouts, 1/4 cup fresh mint leaves, 1/4 cup sliced red onion, and 2 tbsp chopped scallions. Serve with lime wedges to squeeze over soup for brightness.

Frequently asked questions

How long does Slow-Simmered Bún Bò Huế with Spicy Beef Broth take to make?

Total time is about 215 minutes (20 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Bún Bò Huế with Spicy Beef Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef shank, cut into chunks from drying out.

Can I substitute ingredients in Slow-Simmered Bún Bò Huế with Spicy Beef Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Bún Bò Huế with Spicy Beef Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Bún Bò Huế with Spicy Beef Broth?

Vietnamese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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