Bun bo Hue: the spicy beef noodle soup from central Vietnam

Bun bo Hue is a spicy beef and pork noodle soup from the city of Hue in central Vietnam, made with a lemongrass and shrimp paste broth, thick round rice noodles and a red chili oil. It is one of the most recognized dishes of central Vietnamese cooking, and it is often put side by side with pho as the other great Vietnamese beef noodle soup. This guide explains the broth, the toppings, how it compares with pho and how to order it, and it says plainly that Lai Rai in New York does not list it.

What is bun bo Hue?

Bun bo Hue is a noodle soup built around a bold, aromatic beef broth and thick round noodles. The name breaks down into bun (rice vermicelli-style noodles), bo (beef) and Hue (the city where the dish is from).

The bowl is richer and louder than most Vietnamese soups. The broth is red-tinged from chili oil, and it smells of lemongrass and fermented shrimp paste. The meat is usually beef shank and pork, and the noodles are noticeably thicker than the vermicelli used in cold noodle bowls. A pile of raw vegetables and herbs comes on the side.

What is in the broth?

The broth of bun bo Hue is made from beef and pork bones simmered with lemongrass, and it is flavored with fermented shrimp paste and fish sauce. The shrimp paste gives it a deep, savory, slightly funky character that sets it apart.

The main elements are:

• Beef and pork bones, simmered for hours to give body.
• Lemongrass, bruised and added to the pot for a citrusy, floral fragrance.
• Shrimp paste, a fermented seasoning that adds depth and a pungent note.
• Chili oil, often with lemongrass and chili cooked in oil, which colors the surface red.
• Fish sauce and a little sugar, used to balance the saltiness.

Every cook sets the proportions differently. Some bowls emphasize lemongrass, others put the shrimp paste forward, and the chili oil can range from gentle to fiery.

What noodles and toppings come with it?

Bun bo Hue uses thick round rice noodles, beef shank, pork and a set of garnishes. The noodles are chewy, and they hold up to the strong broth.

Not every shop includes all of these. Bowls outside Vietnam often leave out items such as the pork blood, and they may use a simpler choice of meat. The menu usually lists what comes in each version.

What does bun bo Hue taste like?

Bun bo Hue tastes savory, spicy, sour and fragrant all at once. The broth has a clear lemongrass aroma, a pungent depth from shrimp paste and a warm heat from chili.

Compared with pho, it is less sweet and less delicate. The meat has a hearty chew, and the thick noodles give it more weight. Lime juice cuts through the richness, and the raw vegetables add crunch. First-time eaters often find the shrimp paste the most striking part, and it is the reason the soup has a distinct smell and taste.

How does bun bo Hue differ from pho?

Bun bo Hue differs from pho in its region, its spice, its noodle and its broth. Both are beef noodle soups with herbs on the side, but they follow different traditions.

Neither is more authentic than the other. They are different dishes, and both are widely eaten. Pho has its own guide on this site.

How is bun bo Hue served and eaten?

Bun bo Hue is served in a large bowl with the toppings arranged on the noodles and a plate of raw vegetables and herbs on the side. You add the extras to your taste.

1. Taste the broth before adding anything.
2. Add shredded vegetables and herbs in small amounts so the noodles stay hot.
3. Squeeze in lime if you want more sourness.
4. Add chili oil or paste at the end.
5. Eat with chopsticks and a spoon, lifting noodles and broth together.

Many shops serve it at breakfast or lunch, and it is often a stand-alone meal. The bowl is large and filling, so sharing a table order with another dish is less common than with small plates.

What words should you know on a bun bo Hue menu?

A few Vietnamese terms appear on most bun bo Hue menus, and knowing them helps you order the bowl you want. Spellings vary between menus, and many shops drop the tone marks.

If a menu lists a “special” bowl, it generally includes more of the toppings. A plain bowl, sometimes just called bun bo, is a good way to learn the broth.

How do you order bun bo Hue if you are cautious about spice or ingredients?

Ordering bun bo Hue with care is easy if you ask three questions: how spicy it is, what comes in the bowl and whether the chili can be served on the side. Staff in Vietnamese restaurants are used to these questions.

• Ask for chili on the side so you can add it in steps.
• Ask whether the bowl includes pork blood or sausage, and request that they be left out if you prefer.
• Ask whether the broth contains shrimp, since the shrimp paste is a core ingredient, and mention any shellfish allergy.
• Start with a regular bowl rather than the largest size, so you can judge the richness.

The soup is heavy and flavorful, so it is often eaten as a full meal without side dishes.

What are the common mistakes with bun bo Hue?

The most common mistakes are adding too much chili too early, pouring in all the vegetables at once and expecting a pho-style broth. Each one is simple to avoid.

• Adding chili first. The oil on the surface is already warm in flavor, and a spoonful more can overwhelm the bowl.
• Dumping all the greens in at once. Raw vegetables cool the broth and soften quickly. Add a handful at a time.
• Comparing it to pho. The two soups are built differently, and the funk of shrimp paste is the point, not a flaw.
• Skipping the lime. A squeeze of lime lifts the richness and balances the shrimp paste.

Can you make bun bo Hue at home?

Yes, though it takes a long afternoon and a few specialty ingredients. The process mirrors other Vietnamese broths, with lemongrass and shrimp paste as the distinctive steps.

1. Simmer beef and pork bones with a few whole stalks of bruised lemongrass.
2. Dissolve shrimp paste in water, let it settle, and add the clear liquid to the pot.
3. Cook the beef shank until tender, then slice it.
4. Make a chili oil by frying chopped lemongrass and chili in oil.
5. Cook thick round rice noodles separately and assemble the bowls with meat, broth and oil.
6. Serve with shredded cabbage, herbs and lime.

Shops that sell Vietnamese ingredients usually stock the paste and noodles, and the key is tasting as you go.

Where does bun bo Hue come from?

Bun bo Hue comes from Hue, a city in central Vietnam that was the seat of the Nguyen dynasty until the mid-twentieth century. The food of Hue is often described as detailed and spicy, and bun bo Hue is its best-known noodle soup.

Accounts of exactly how the dish began differ, and no single origin story is widely agreed. Stories link it to royal kitchens and to the cooking of ordinary street vendors, but they are difficult to verify. What is safe to say is that it is deeply tied to Hue and its region, and that it spread across Vietnam and abroad through migration, with restaurants adapting it along the way.

Are there variations on bun bo Hue?

Yes, bun bo Hue varies by cook, by city and by country. Differences usually come down to the meat, the spice level and the optional items.

• Milder versions reduce the chili oil or serve it on the side.
• Simplified versions leave out the pork blood or the pork sausage.
• Southern-style bowls may add more herbs and a slightly sweeter broth.
• Dry or special versions serve a smaller amount of broth with the noodles, depending on the shop.

If a dietary rule or allergy matters, ask what is in the broth, since shrimp paste and fish sauce are standard ingredients.

Is bun bo Hue on Lai Rai’s menu?

No. Bun bo Hue is not on the menu we recorded for Lai Rai, the Vietnamese wine bar at 76 Forsyth St in New York. This page is a general guide to the dish, and it is not a statement that Lai Rai serves it.

On its menu as recorded in November 2026 from press coverage, Lai Rai lists three bar snacks, giò thủ, chicharrón and prawn crackers, plus rotating ice cream flavors such as fish sauce caramel, banana leaf and avocado. Press describes the food as light, the list changes often, and no source publishes prices. Time Out says the snacks come from the kitchen of Mắm, the Vietnamese restaurant next door, which is a separate business.

For a bowl of bun bo Hue, look for a Vietnamese noodle shop. For what Lai Rai does list, see the menu page and the hours and location page.

Common questions

This article is general information from an independent guide, not from Lai Rai itself. For the store’s current details see hours and location.