Bun bo hue comes from the old imperial city of Hue, where cooks took the region’s love of chile and built a broth of serious character. Beef shank and pork hock simmer for hours with lemongrass and a whisper of shrimp paste, giving the soup its signature depth. It is bolder, spicier, and redder than pho, and it means business. It is the soup you order when you want pho’s comfort with more fire.
A bold, spicy beef broth with the fragrance of lemongrass
The broth is clear and ruddy, fragrant with lemongrass and lightly funky from shrimp paste, with warmth that builds rather than attacks. Thick round noodles soak up all that flavor, while slices of tender beef shank and pork hock make it a meal in a bowl. A garnish of herbs, lime, and sliced onion keeps the heat honest and bright. Save the leftovers — the broth gets even deeper the next day. This is the soup that shows off everything central Vietnam does well.
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