🇻🇳 Vietnam · Food
Hue Style Spicy Beef Noodle Soup
By eatmundo · August 4, 2026
🇻🇳 VNA bold and aromatic soup from Central Vietnam. Characterized by thick rice noodles, a fiery lemongrass-shrimp paste broth, and tender beef.
Ingredients
check them off as you prepareHow to Make It
- 1
Marinate 600g beef shank with 2 tbsp finely chopped lemongrass and 1 tbsp shrimp paste for 20 minutes.
- 2
In a large pot, sauté 5 minced garlic cloves and 1 chopped onion in 2 tbsp annatto oil until fragrant.
- 3
Add the marinated beef to the pot and sear over medium heat for 5 minutes.
- 4
Pour in 1.5l beef broth and simmer for 40 minutes until the beef is meltingly tender.
- 5
Meanwhile, boil 400g vermicelli noodles according to package instructions and drain well.
- 6
Adjust the seasoning of the soup with extra salt if necessary, ensuring a strong balance of spicy and savory flavors.
- 7
Ladle the hot, aromatic broth over the noodles in large serving bowls.
- 8
Serve with fresh lime wedges and herbs on the side.
Frequently Asked Questions
Can I replace the shrimp paste?+
It is essential for the authentic Umami flavor profile of this specific soup; do not omit it.
What is annatto oil?+
It is an oil infused with achiote seeds, providing the signature vibrant orange-red color.
Is it supposed to be very spicy?+
Yes, Bun Bo Hue is traditionally a spicy soup; you can control heat with extra chili oil or paste.
What kind of noodles are used?+
Thicker round rice vermicelli noodles, not the thin clear ones used for standard soups.
🇻🇳 VNMundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
