Hue Spicy Beef Noodle Soup
Bún Bò Huế
Hue's signature spicy noodle soup
Photos
What's in it
- Thick round rice noodles
- Beef and pork bone broth
- Lemongrass
- Chili oil
- Sliced beef
- Pork hock
- Crab or pork sausage
- Fermented shrimp paste
- Green onions
- Herbs
Best moments to enjoy it
Best in the morning or at lunch, when local stalls serve the freshest broth and noodles
Origin & history
Bún bò Huế originated in the former imperial capital of Hue, where local cooks developed a more aromatic and spicy noodle soup than pho, using lemongrass, chili, fermented shrimp paste, and beef bones. It remains one of Hue's most famous dishes and a symbol of the city's bold, refined cuisine.
How to order & pay
For a solo diner, order one bowl and ask for 'ít cay' if you want less chili heat. If you want a lighter portion, say 'ít bún' for less noodles. Common add-ons include extra beef, pork hock, or a fried breadstick on the side.
Most small eateries in Hue prefer cash, especially for street stalls. Carry small notes such as 10,000-50,000 VND, and do not assume cards or mobile payments will be accepted.
Allergens, nutrition & health
Allergens
Contains beef, pork, shrimp paste, and fish sauce; may contain shellfish and soy-based condiments
Nutrition & benefits
Provides protein, collagen, and minerals from bone broth, plus herbs and aromatics that add freshness
Health notes
The broth can be spicy, salty, and rich, so go easy on chili oil if you have a sensitive stomach. If you are heat-sensitive, ask for mild spice and drink water or tea alongside the meal.
How to eat it
Add lime, herbs, and bean sprouts to taste, then stir gently. Use chopsticks for the noodles and a spoon for the broth. If the bowl comes with pork hock or beef slices, eat those first while the soup is hot.
