Spicy Huế-Style Beef Noodle Soup (Bún Bò Huế)

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant, spicy beef noodle soup from central Vietnam’s Huế region, featuring tender beef shank, lemongrass, and chili oil. This Vietnamese recipe, ready in about 210 minutes, pairs beef shank, sliced, pork leg bone, lemongrass stalks, bruised and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 190 min Serves 4 Vietnamese cuisine 450 cal/serving

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Ingredients

12 oz beef shank, sliced
1 lb pork leg bone
2 lemongrass stalks, bruised and chopped
1 medium onion, halved
2 inches ginger, sliced
3 tbsp fish sauce
1 tbsp shrimp paste
2 tbsp chili oil
12 oz bún rice noodles
3 tbsp green onions, sliced
1/4 cup cilantro leaves
4 lime wedges
1/2 cup banana blossoms, thinly sliced (optional)
1 cup bean sprouts

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Instructions

Step 1: In a large pot, combine 1 lb pork leg bone, 12 oz sliced beef shank, 2 bruised and chopped lemongrass stalks, 1 halved onion, and 2-inch sliced ginger. Cover with 12 cups water and bring to a boil over high heat.
Step 2: Reduce heat to medium-low and simmer uncovered for 3 hours, skimming any foam to keep the broth clear.
Step 3: After simmering, remove bones and aromatics with a slotted spoon. Stir in 3 tbsp fish sauce, 1 tbsp shrimp paste, and 2 tbsp chili oil. Adjust seasoning to taste.
Step 4: Meanwhile, soak 12 oz bún rice noodles in warm water for 20 minutes, then drain and briefly blanch in boiling water for 30 seconds until tender. Divide noodles among 4 bowls.
Step 5: Ladle hot broth over noodles, add 3 tbsp sliced green onions and 1/4 cup cilantro leaves on top.
Step 6: Serve with 4 lime wedges, 1 cup bean sprouts, and 1/2 cup thinly sliced banana blossoms on the side for garnish and added texture.