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Meat, South and Southeast Asian

Bún bò Huế (spicy Vietnamese beef and lemongrass soup)

Bún bò Huế is a Vietnamese soup made with beef, lemongrass and chili, served with thick rice noodles and fresh herbs. For 4 people, plan on 1h30, a medium difficulty level and €3.90 per person. The key to success is a broth that barely simmers and lemongrass that's well crushed to release its aroma.

Tonight, Huế style soup, a beef broth with lemongrass and chili, thick rice noodles and plenty of herbs. It wakes everyone up.

Bún bò Huế (spicy Vietnamese beef and lemongrass soup)
Total time
1 h 30
Difficulty
Medium
Cost per person
€3.90
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Bún bò Huế stands out for its cloudy, fragrant broth, carried by lemongrass and sharpened with chili. The beef chuck or shank, simmered for a long time, turns tender and slices easily. The thick rice noodles add some chew, bean sprouts bring crunch, and a squeeze of lime wakes up every bowl right before eating.

This is a dish for a Sunday when you have time to let the broth simmer quietly, or for an evening when you want to surprise guests with something other than pho. Chili gets added at the table rather than in the pot, so everyone builds their bowl to taste. Mon Chou suggests it when fall or winter calls for a soup that really warms you up.

The ingredients

4 people

Butcher

  • Beef chuck or shank 800 g

Fruits and vegetables

  • Lemongrass 4 stalks
  • Onion 2
  • Fresh ginger 1 piece
  • Scallions 3
  • Cilantro 1 bunch
  • Lime 2
  • Bean sprouts 200 g

Pantry

  • Chili flakesoften in the pantry 2 tsp
  • Tomato pasteoften in the pantry 2 tbsp
  • Fish sauceoften in the pantry 3 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Thick rice vermicellioften in the pantry 350 g

Allergens Fish, Soy

The step by step recipe

  1. Put the beef in a pot of cold water, bring to a boil, skim well, then drain and rinse the meat. 10 min

    This pre cooking step gives you a clean, clear broth.

  2. Return the beef to fresh water with onion, ginger, crushed lemongrass, sugar and fish sauce, and let it simmer gently. 1 h 15

    The broth should barely move, otherwise it will turn cloudy.

  3. Heat the chili with the tomato paste in a little oil, then pour it into the broth. 3 min

    Adjust the chili to your crowd, you can also serve extra on the side.

  4. Cook the rice noodles, drain them and slice the beef. 6 min

    Rinse the noodles with hot water to soften them.

  5. Assemble the bowls with noodles, beef, scallions and cilantro, pour over the broth and serve with bean sprouts and lime.

    Squeeze some lime into your bowl, the acidity balances the richness.

Our tips to get it right

  • Skim the broth regularly through the full 75 minutes of cooking, not just at the start, so it stays clear despite the long simmer.
  • Get all your herbs and lime ready before assembling the bowls, bún bò Huế is served hot and shouldn't sit around.
  • For a bolder broth, let the lemongrass and ginger steep a few extra minutes off the heat before serving.

The variations

  • Swap the beef chuck for bone in beef shank, the broth will pick up more gelatin and depth.
  • For a vegetarian version, swap the beef for firm tofu and the fish sauce for soy sauce, the broth stays fragrant thanks to the lemongrass.
  • To save time, use store bought beef broth and steep it with lemongrass for 20 minutes instead of building it from scratch.

What to serve it with

  • Extra fresh herbs at the table
  • Hot green tea
  • Spring rolls as a starter

Storage

The broth keeps 2 to 3 days in the fridge in a sealed container, kept separate from the noodles which would turn soft. It freezes well for up to 2 months. Reheat gently over low heat and only cook fresh noodles right before serving.

Questions about this dish

Can you make the broth ahead of time?

Yes, the broth actually tastes better made the day before and reheated. Keep it separate from the noodles and herbs until you're ready to serve.

What's the difference with pho?

Bún bò Huế uses thick rice noodles and beef, with a spicy lemongrass broth, while pho is milder and usually made with flat noodles. The spices and overall flavor profile are quite different.

Can you replace the fish sauce?

Soy sauce can replace it for a fish free version, with a slightly milder flavor. Adjust the salt accordingly.

How do you make it milder for kids?

Serve the chili on the side rather than mixing it into the broth, so everyone adjusts their own bowl. The noodles, beef and herbs are still enjoyable without any chili.

How long does it take to make a bún bò Huế?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a bún bò Huế?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bún bò Huế cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy. Always check the labels of the products you buy.

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