Bún Bò Huế, the fiery noodle soup from Vietnam’s imperial city of Hue, gets a vibrant, Southern twist in Saigon (Ho Chi Minh City). This dish is a flavor bomb—think robust beef broth punched up with lemongrass, shrimp paste, and a serious chili kick, paired with thick rice noodles and a colorful spread of meats, herbs, and crunchy garnishes. Saigon-style takes Hue’s classic and dials up the richness and generosity, with sweeter notes, extra toppings like pork sausage, and a heaping herb platter that’s pure Southern flair. It’s spicy, soulful, and a little extra, just like Saigon’s bustling food scene. Ready to recreate this iconic bowl? Here’s a detailed recipe to bring that Southern Vietnam energy to your table.
Ingredients (Serves 4-6)
For the Broth
- 2 lbs (1 kg) beef shank
- 1 lb (450 g) pork hock (optional, for depth)
- 1.5 lbs (700 g) beef bones (marrow or knuckle)
- 4.5 quarts (4.5 liters) water
- 2 large yellow onions, peeled and halved
- 1 large piece ginger (4 inches / 10 cm), halved lengthwise
- 3 stalks lemongrass, bruised and tied into a bundle
- 1.5 tablespoons shrimp paste (mắm ruốc, diluted in ⅓ cup warm water)
- 3 tablespoons fish sauce (preferably Vietnamese, like Red Boat)
- 1.5 tablespoons salt
- 2 teaspoons sugar
- 1 small piece rock sugar (about 1.5 oz / 40 g, for sweetness)
- 2 tablespoons annatto seeds (for vibrant color)
- 3 tablespoons neutral oil (for annatto oil)
- 1.5 tablespoons chili powder or 3 dried red chilies
- 1 tablespoon chicken bouillon powder (optional, for umami)
- 8 oz (225 g) congealed pig’s blood (optional, cubed)
- ½ lb (225 g) Vietnamese pork sausage (chả lụa), thinly sliced
For the Spice Paste
- 2 shallots, minced
- 3 garlic cloves, minced
- 2 tablespoons lemongrass, finely minced
- 1.5 tablespoons chili oil or sriracha (adjust for heat)
- 1 teaspoon paprika
For the Noodles and Assembly
- 1 lb (450 g) thick rice noodles (bún, round, vermicelli-style)
- ½ lb (225 g) beef tenderloin or sirloin, thinly sliced
- 1 small yellow onion, thinly sliced and soaked in cold water
- 4 scallions, green parts sliced, white parts chopped
- 1 large bunch cilantro, leaves and tender stems
- 1 large bunch Vietnamese coriander (rau răm)
- 1 large bunch Thai basil
- 1.5 cups mung bean sprouts
- 1 banana blossom, thinly sliced (optional, soaked in lemon water)
- 2 limes, cut into wedges
- 3-4 Thai chilies, thinly sliced
- Fish sauce (for dipping)
- Chili oil or sriracha
- Fried shallots (store-bought or homemade)
- Pork cracklings (optional, for crunch)
Equipment
- Large stockpot (8-10 quarts)
- Fine-mesh skimmer
- Tongs
- Charcoal grill, gas burner, or broiler (for charring aromatics)
- Small skillet (for annatto oil and spice paste)
- Large bowl for soaking noodles
- Cheesecloth (for lemongrass, optional)
Step-by-Step Recipe
Step 1: Prep the Bones and Meats
- Clean the Bones: Rinse the beef bones under cold water to remove blood or debris. Place in a large stockpot, cover with water, and boil for 5-7 minutes, skimming off foam and impurities.
- Rinse and Reset: Drain the water, rinse the bones, and clean the pot. This keeps the broth clean, though Saigon-style is forgivingly cloudy.
- Add Meats: Return the bones to the pot with the beef shank and pork hock (if using). Add 4.5 quarts (4.5 liters) of fresh cold water.
- Simmer: Bring to a gentle simmer over medium heat, then reduce to low. Partially cover and cook for 2 hours, skimming occasionally to manage clarity.
Pro Tip: Saigon’s broth is richer, so keep some fat in the mix for that luscious mouthfeel.
Step 2: Char the Aromatics
- Char Onions and Ginger: While the broth simmers, char the halved onions and ginger for smoky depth. Use a gas burner, charcoal grill, or broiler, turning until blackened (5-7 minutes).
- Prep and Add: Scrape off excess char, leaving some for flavor. Add the charred onions, ginger, and tied lemongrass bundle to the pot.
Why Char? That smoky edge is key to Bún Bò Huế’s soul, and Saigon amps it up. Curious about Southern Vietnam’s food vibes? Check out Saigon’s food culture.
Step 3: Make the Annatto Oil and Spice Paste
- Annatto Oil: In a small skillet, heat 3 tablespoons neutral oil over medium heat. Add annatto seeds and cook for 1-2 minutes until the oil turns bright red. Strain out the seeds and reserve the oil.
- Spice Paste: In the same skillet, heat a tablespoon of annatto oil. Sauté minced shallots, garlic, and lemongrass for 2-3 minutes until fragrant. Add chili oil, paprika, and chili powder (or dried chilies). Cook for another minute, then stir into the broth.
- Add Color and Heat: Drizzle a bit of extra annatto oil into the broth for that iconic reddish hue.
Note: Saigon-style loves a bold, fiery look, so don’t skimp on the annatto or chili.
Step 4: Season the Broth
- Add Seasonings: Stir in the diluted shrimp paste, fish sauce, salt, sugar, rock sugar, and chicken bouillon powder (if using). The shrimp paste gives that funky, umami backbone, while rock sugar adds Saigon’s signature sweetness.
- Cook Pig’s Blood (Optional): If using, add the cubed pig’s blood to the broth during the last 30 minutes of simmering. It should firm up but stay soft.
- Simmer On: Cook the broth for a total of 3-4 hours, until the shank and hock are tender and the flavors are bold and melded.
Pro Tip: Taste often—Saigon’s broth is sweeter and funkier than Hue’s, so tweak with fish sauce or sugar as needed.
Step 5: Prep the Meats
- Slice Meats: Remove the beef shank and pork hock (if using) and let cool. Slice the shank into thin rounds and the hock into bite-sized pieces, keeping the skin for texture if desired.
- Strain Broth: Remove bones, lemongrass, and solids. Strain the broth through a fine-mesh sieve into a clean pot for a slightly cloudy but refined finish.
- Keep Warm: Reheat the broth to a simmer, adjusting with more fish sauce, chili oil, or salt to taste.
Step 6: Prepare the Noodles and Garnishes
- Soak Noodles: Place the rice noodles in a large bowl and cover with warm water. Soak for 20-30 minutes until pliable.
- Cook Noodles: Bring a pot of water to a boil. Drain the soaked noodles and cook for 3-5 minutes until al dente. Drain and rinse briefly under cold water.
- Prep Garnishes: Drain the soaked onion slices. Arrange scallions, cilantro, Vietnamese coriander, Thai basil, bean sprouts, banana blossom (if using), lime wedges, and chilies on a platter. Slice the pork sausage and set out fried shallots, pork cracklings, fish sauce, and chili oil.
Fun Fact: Saigon’s herb-heavy approach is all about abundance. Get the scoop on Vietnam’s fresh flavors at Vietnamese culinary traditions.
Step 7: Assemble the Bowls
- Portion Noodles: Divide the cooked noodles among large soup bowls (about 1 cup per bowl).
- Add Meats: Top each bowl with sliced beef shank, pork hock (if using), pork sausage, pig’s blood cubes (if using), and a few slices of raw beef tenderloin.
- Ladle Broth: Bring the broth to a rolling boil, then ladle 2-3 cups of hot broth over each bowl to cook the raw beef and warm everything.
- Garnish: Drizzle with annatto oil, sprinkle with fried shallots, pork cracklings (if using), scallions, and black pepper. Serve with the herb platter, lime wedges, chilies, fish sauce, and chili oil on the side.
Step 8: Savor the Saigon Way
Tell everyone to go wild—pile on herbs, squeeze lime, and splash in fish sauce or chili oil to taste. Stir it up, slurp those noodles, and sip the spicy, rich broth. It’s a chaotic, delicious ride that’s pure Saigon swagger.
Tips for Success
- Shrimp Paste Power: Dilute the shrimp paste well to avoid clumps—it’s the funky heart of the dish.
- Heat Control: Adjust chili oil or fresh chilies to your spice tolerance, but keep it bold for authenticity.
- Make Ahead: The broth gets better overnight. Store it separately from noodles and meats.
- Noodle Texture: Cook noodles al dente—they’ll soften in the hot broth.
Why Saigon-Style Bún Bò Huế Shines
This dish is Saigon in a bowl—vibrant, generous, and unapologetically bold. It takes Hue’s classic and gives it a Southern glow-up with sweeter broth, more meats, and a garnish game that’s next-level. Whether you’re a spice fiend or just craving comfort, this recipe delivers. So grab your ingredients, channel Saigon’s street food energy, and get ready for a flavor explosion!
