{"id":13391,"date":"2026-09-27T16:54:41","date_gmt":"2026-09-27T09:54:41","guid":{"rendered":"https:\/\/vietnatur.de\/authentic-bun-bo-hue-recipe\/"},"modified":"2026-09-27T17:03:09","modified_gmt":"2026-09-27T10:03:09","slug":"bun-bo-hue-recipe","status":"publish","type":"post","link":"https:\/\/vietnatur.de\/en\/bun-bo-hue-recipe\/","title":{"rendered":"Authentic B\u00fan B\u00f2 Hu\u1ebf Recipe"},"content":{"rendered":"

B\u00fan B\u00f2 Hu\u1ebf brings the flavors of central Vietnam together in one bowl: rich broth, fragrant lemongrass, tender meat, and thick rice noodles. This recipe takes you through each step, with tips for finding the ingredients in Germany.<\/em><\/p>\n

\"\"<\/p>\n

1. Origins & culture<\/h2>\n

Hu\u1ebf was once the capital of the Nguy\u1ec5n dynasty (1802\u20131945), and its kitchens still reflect the care and love of heat associated with the former imperial city. B\u00fan B\u00f2 Hu\u1ebf, however, was not a court dish. It belonged to the everyday lives of people living around the imperial citadel. According to a local story, it originated in V\u00e2n C\u00f9, a noodle-making village outside the city, and is linked to the legend of a woman known as C\u00f4 B\u00fan. By the 20th century, a bowl of this soup had become a familiar part of mornings in Hu\u1ebf. Cooks from central Vietnam later carried it wherever they settled.<\/p>\n

2. Flavor<\/h2>\n

The broth has a glossy red sheen from annatto oil, the vivid aroma of bruised lemongrass, and a savory depth from fermented shrimp paste. Rich and gently spicy on its own, it becomes balanced and refreshing when served with thick rice noodles and fresh herbs and vegetables.<\/p>\n

3. Difficulty<\/h2>\n

Difficulty: Intermediate<\/strong><\/p>\n

This dish calls for patience while the bones simmer and a little care when preparing the shrimp paste. Letting the sediment settle helps give the broth depth without making it cloudy or overly pungent.<\/p>\n

4. Ingredients<\/h2>\n

For the broth<\/strong><\/p>\n

    \n
  • 1 kg beef shank (kept whole)<\/li>\n
  • 800 g pork hock (cut crosswise into 3 cm slices)<\/li>\n
  • 1 kg beef or pork bones (marrow or leg bones)<\/li>\n
  • 6 stalks lemongrass<\/li>\n
  • 1 yellow onion<\/li>\n
  • 2 tbsp fermented shrimp paste (Hu\u1ebf-style m\u1eafm ru\u1ed1c, sold in jars)<\/li>\n
  • 30 g rock sugar (about 2 tbsp; white sugar also works)<\/li>\n
  • 3 tbsp fish sauce (45 ml)<\/li>\n<\/ul>\n

    For the annatto oil and chili<\/strong><\/p>\n

      \n
    • 60 ml neutral cooking oil (4 tbsp)<\/li>\n
    • 1 tbsp annatto seeds<\/li>\n
    • 2 tbsp finely chopped lemongrass, shallot, and garlic (equal amounts of each)<\/li>\n
    • 1 tbsp chili powder<\/li>\n<\/ul>\n

      For the bowls and table<\/strong><\/p>\n

        \n
      • 800 g thick rice noodles<\/li>\n
      • 1 small shallot<\/li>\n
      • Shredded banana blossom, bean sprouts, Vietnamese coriander (rau r\u0103m), mint, and lime wedges (amounts to taste). If banana blossom is unavailable, thinly sliced red cabbage works as a substitute.<\/li>\n<\/ul>\n

        5. Method<\/h2>\n

        Step 1: Blanch the bones and pork hock<\/strong><\/p>\n

        Put the bones and pork hock in a pot and cover with cold water. Bring to a vigorous boil and cook for 5 minutes. Pour away the water, rinse the bones and meat thoroughly, and clean the pot. This keeps the finished broth from looking gray.<\/p>\n

        Step 2: Make the lemongrass broth<\/strong><\/p>\n

        Bruise all 6 lemongrass stalks with the back of a knife and tie them into a bundle. Lightly char the onion. Put the bones, pork hock, and beef shank in the pot with 4 liters of water, the lemongrass bundle, and the charred onion. Simmer gently: only a few bubbles should rise to the surface. Do not let the broth boil hard. Remove the beef shank after 90 minutes. Remove the pork hock after about 2 hours, once tender, and leave the bones to continue simmering.<\/p>\n

        Step 3: Add the settled shrimp paste<\/strong><\/p>\n

        Stir the 2 tbsp shrimp paste into 250 ml cool water. Leave it undisturbed for 20 minutes so the sediment sinks. Carefully pour the clearer liquid on top into the simmering broth, leaving the sediment behind. Simmer for another hour so the paste\u2019s initially sharp smell mellows into a rich aroma.<\/p>\n

        Step 4: Make the annatto oil and chili<\/strong><\/p>\n

        Warm the oil and annatto seeds over low heat until the oil turns a vivid red. Remove the seeds. Add the chopped lemongrass, shallot, and garlic to the red oil and cook until fragrant. Stir in the chili powder and turn off the heat. Add two-thirds of this mixture to the broth and reserve the rest for serving.<\/p>\n

        Step 5: Season and slice the meat<\/strong><\/p>\n

        Strain the broth again if you prefer a particularly clear soup. Add the rock sugar, fish sauce, and a little salt. Season it slightly more strongly than you normally would, as the noodles and vegetables will soften the flavor. Chill the beef shank briefly, then slice it thinly against the grain.<\/p>\n

        Step 6: Serve hot<\/strong><\/p>\n

        Cook the thick rice noodles according to the package directions and divide them among bowls. Thinly slice the shallot; you can soak it briefly in cold water to mellow its flavor. Arrange the beef slices, a piece of pork hock, and the shallot over the noodles. Ladle in boiling-hot broth to warm the meat. Serve with the fresh herbs, vegetables, lime wedges, and reserved chili oil so everyone can season their bowl to taste.<\/p>\n

        6. Buying ingredients in Germany<\/h2>\n

        These distinctive ingredients are available at larger Asian supermarkets:<\/p>\n

          \n
        • M\u1eafm ru\u1ed1c (fermented shrimp paste):<\/strong> Look for a jar labeled \u201cM\u1eafm ru\u1ed1c Hu\u1ebf\u201d in Vietnamese.<\/li>\n
        • Annatto seeds:<\/strong> Usually sold in small packets in the dried-spice section.<\/li>\n
        • Thick rice noodles:<\/strong> Choose dried noodles labeled for B\u00fan B\u00f2 Hu\u1ebf.<\/li>\n
        • Shredded banana blossom:<\/strong> If you cannot find it, buy red cabbage (Rotkohl)<\/strong> at a German supermarket such as Rewe, Edeka, Aldi, or Lidl and slice it thinly.<\/li>\n<\/ul>\n

          You can shop in person or order online from larger retailers in Germany, including:<\/p>\n

            \n
          • Go Asia:<\/strong> An Asian supermarket chain with stores in many German cities and an online shop (goasia.net).<\/li>\n
          • Vinh-Loi Asien Supermarkt:<\/strong> A retailer with a wide selection of Vietnamese seasonings.<\/li>\n
          • AsiaFoodland:<\/strong> An online Asian grocery store that ships within Germany.<\/li>\n<\/ul>\n

            7. Frequently asked questions<\/h2>\n

            I can\u2019t find m\u1eafm ru\u1ed1c. Can I leave it out?<\/strong><\/p>\n

            Yes. The soup will still taste good, but it will lack the distinctive savory depth of B\u00fan B\u00f2 Hu\u1ebf. The closest alternative is 1 tbsp Thai shrimp paste (gapi). Mix it with water and let it settle as directed in the recipe. Gapi is more pungent, so use about half as much and adjust the seasoning with extra fish sauce.<\/p>\n

            How is this different from pho?<\/strong><\/p>\n

            Pho typically has a lighter beef broth flavored with ingredients such as charred ginger, star anise, cinnamon, and black cardamom. B\u00fan B\u00f2 Hu\u1ebf is bolder, with lemongrass, chili, and fermented shrimp paste. It also uses thick, round rice noodles and combines pork and beef in one broth.<\/p>\n

            What about blood cubes and ch\u1ea3 cua?<\/strong><\/p>\n

            Cooked pork blood cubes and Vietnamese meat or crab cakes are popular traditional additions in Hu\u1ebf. If you cannot find them in Vietnamese markets such as the Dong Xuan Market, this recipe will still make a flavorful bowl of B\u00fan B\u00f2 Hu\u1ebf.<\/p>\n

            Why bruise the lemongrass instead of finely chopping it?<\/strong><\/p>\n

            Bruising releases the lemongrass\u2019s aromatic oils. Tying the stalks together also makes them easy to remove. Finely chopped lemongrass would float in the broth and affect its texture.<\/p>\n

            How can I slice the beef shank thinly without it falling apart?<\/strong><\/p>\n

            Let the cooked beef cool completely, then refrigerate it briefly. Chilling firms up the meat and connective tissue. Use a sharp knife to slice across the grain; the slices will hold their shape more easily.<\/p>\n

            How do I know when the m\u1eafm ru\u1ed1c has cooked long enough?<\/strong><\/p>\n

            The shrimp paste may smell quite sharp when it first goes into the pot. After about an hour of gentle simmering, that smell should fade considerably. The broth should smell warmly savory and taste noticeably deeper.<\/p>\n","protected":false},"excerpt":{"rendered":"

            B\u00fan B\u00f2 Hu\u1ebf brings the flavors of central Vietnam together in one bowl: rich broth, fragrant lemongrass, tender meat, and thick rice noodles. This recipe takes you through each step, with tips for finding the ingredients in Germany. 1. Origins & culture Hu\u1ebf was once the capital of the Nguy\u1ec5n dynasty (1802\u20131945), and its kitchens […]<\/p>\n","protected":false},"author":7,"featured_media":13387,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[139],"tags":[],"class_list":["post-13391","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"featured_image_src":{"landsacpe":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/09\/bun-bo-hue-1140x445.jpeg",1140,445,true],"list":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/09\/bun-bo-hue-463x348.jpeg",463,348,true],"medium":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/09\/bun-bo-hue-300x300.jpeg",300,300,true],"full":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/09\/bun-bo-hue.jpeg",1254,1254,false]},"jetpack_featured_media_url":"https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/09\/bun-bo-hue.jpeg","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":6842,"url":"https:\/\/vietnatur.de\/en\/vietnamese-salt-coffee\/","url_meta":{"origin":13391,"position":0},"title":"Vietnamese Salt Coffee: Hue-Style Recipe","author":"VietNatur","date":"March 8, 2026","format":false,"excerpt":"\u00a0 Have you ever thought about adding salt to your morning coffee? It may sound unusual at first, but Vietnamese salt coffee is a culinary masterpiece from Vietnam that surprises almost everyone who tries it for the first time. The combination of the gentle bitterness of coffee beans, the creamy\u2026","rel":"","context":"In "Recipes & Everyday Use"","block_context":{"text":"Recipes & Everyday Use","link":"https:\/\/vietnatur.de\/en\/blog\/recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":13179,"url":"https:\/\/vietnatur.de\/en\/banh-beo-vietnamese\/","url_meta":{"origin":13391,"position":1},"title":"B\u00e1nh B\u00e8o \u2013 Vietnamese Steamed Rice Cakes from Hu\u1ebf","author":"VietNatur","date":"September 12, 2026","format":false,"excerpt":"Small, delicate, and full of flavour: B\u00e1nh B\u00e8o is a traditional speciality from Hu\u1ebf in Central Vietnam. These steamed rice cakes are served with savoury shrimp, crispy shallots, aromatic spring onion oil, and Vietnamese N\u01b0\u1edbc Ch\u1ea5m dipping sauce. With our B\u00e1nh B\u00e8o recipe, you can easily prepare this popular Vietnamese\u2026","rel":"","context":"In "Recipes & Everyday Use"","block_context":{"text":"Recipes & Everyday Use","link":"https:\/\/vietnatur.de\/en\/blog\/recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/09\/banh-beo.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/09\/banh-beo.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/09\/banh-beo.jpeg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/09\/banh-beo.jpeg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/09\/banh-beo.jpeg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/09\/banh-beo.jpeg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":6423,"url":"https:\/\/vietnatur.de\/en\/updrade-your-muesli\/","url_meta":{"origin":13391,"position":2},"title":"Muesli with Dried Mango: Breakfast Upgrade","author":"VietNatur","date":"February 28, 2026","format":false,"excerpt":"Muesli has long been a popular breakfast choice in many households - thanks to its convenient preparation and balanced nutritional profile. However, eating muesli with oats, yogurt, and raisins every day can quickly lead to a sense of monotony. So how can you refresh your breakfast without giving up healthy\u2026","rel":"","context":"In "Recipes & Everyday Use"","block_context":{"text":"Recipes & Everyday Use","link":"https:\/\/vietnatur.de\/en\/blog\/recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/02\/getrocknete-mango-zum-fruehstueck-wird-zunehmend-zu-einer-beliebten-zutat-im-muesli.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/02\/getrocknete-mango-zum-fruehstueck-wird-zunehmend-zu-einer-beliebten-zutat-im-muesli.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/02\/getrocknete-mango-zum-fruehstueck-wird-zunehmend-zu-einer-beliebten-zutat-im-muesli.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/02\/getrocknete-mango-zum-fruehstueck-wird-zunehmend-zu-einer-beliebten-zutat-im-muesli.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/02\/getrocknete-mango-zum-fruehstueck-wird-zunehmend-zu-einer-beliebten-zutat-im-muesli.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":6814,"url":"https:\/\/vietnatur.de\/en\/german-fruitcake-dried-mango\/","url_meta":{"origin":13391,"position":3},"title":"German Fruitcake Dried Mango Recipe","author":"VietNatur","date":"March 8, 2026","format":false,"excerpt":"Baking fruitcake has long been a cherished tradition in German culinary culture, especially when it comes to rich baked cakes filled with dried fruits. It is a refined craft where patience and attention to detail are rewarded with fragrant, moist loaves full of flavor. The charm of this cake goes\u2026","rel":"","context":"In "Recipes & Everyday Use"","block_context":{"text":"Recipes & Everyday Use","link":"https:\/\/vietnatur.de\/en\/blog\/recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/best-fruit-cake-recipe.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":6967,"url":"https:\/\/vietnatur.de\/en\/dried-fruit-greek-yogurt-breakfast\/","url_meta":{"origin":13391,"position":4},"title":"Healthy Greek Yogurt with Dried Fruit","author":"VietNatur","date":"March 16, 2026","format":false,"excerpt":"In the fast-paced lifestyle in Germany, a healthy breakfast not only needs to be quick but also provide long-lasting energy. Instead of the usual dry slices of bread, why not refresh your taste buds with the combination of creamy Greek yogurt and the vibrant flavors of Vietnamese dried fruits? Why\u2026","rel":"","context":"In "Exotic Snacks from Vietnam"","block_context":{"text":"Exotic Snacks from Vietnam","link":"https:\/\/vietnatur.de\/en\/blog\/exotic-snacks\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail-1.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail-1.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail-1.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail-1.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":10188,"url":"https:\/\/vietnatur.de\/en\/sweet-potato-chip-chicken-recipe\/","url_meta":{"origin":13391,"position":5},"title":"Sweet Potato Chip Chicken Recipe","author":"Annie Pham","date":"May 24, 2026","format":false,"excerpt":"Crispy sweet potato chips are not only a convenient, ready-to-eat snack but can also be transformed into a unique ingredient for creative homemade treats. If you want to create a naturally crispy coating for baked chicken sticks without using industrial breadcrumbs, crushed natural dried sweet potato chips are the perfect\u2026","rel":"","context":"In "Exotic Snacks from Vietnam"","block_context":{"text":"Exotic Snacks from Vietnam","link":"https:\/\/vietnatur.de\/en\/blog\/exotic-snacks\/"},"img":{"alt_text":"H\u00e4hnchen-Rezept mit knusprige S\u00fc\u00dfkartoffelchips","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/05\/haehnchen-rezept-mit-knusprige-suesskartoffelchips.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/05\/haehnchen-rezept-mit-knusprige-suesskartoffelchips.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/05\/haehnchen-rezept-mit-knusprige-suesskartoffelchips.jpeg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_shortlink":"https:\/\/wp.me\/ph8IHC-3tZ","_links":{"self":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts\/13391","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/comments?post=13391"}],"version-history":[{"count":3,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts\/13391\/revisions"}],"predecessor-version":[{"id":13395,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts\/13391\/revisions\/13395"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/media\/13387"}],"wp:attachment":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/media?parent=13391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/categories?post=13391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/tags?post=13391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}