What is bun bo hue?

What is Bun Bo Hue?

Bun bo Hue (bún bò Huế) originates from Hue, the former imperial capital of Vietnam. The broth is built from beef and pork bones simmered with lemongrass, then seasoned with mam ruoc (fermented shrimp paste) and chilli oil. This gives it a deeper, spicier, and more intensely savoury character than pho. It uses round, thick rice noodles (bun) rather than the flat noodles of pho.

Taste and texture

Bold, spicy, and deeply savoury with a lemongrass fragrance. The fermented shrimp paste gives the broth an umami depth that pho doesn't have. The chilli oil on top adds heat and colour.

Typical ingredients

• Beef and pork bones
• Lemongrass
• Fermented shrimp paste (mam ruoc)
• Chilli oil
• Round rice noodles (bun)
• Beef shank
• Pork hock or sliced pork
• Pork blood cake (optional)
• Shrimp paste ball (optional)
• Fresh herbs (banana blossom, perilla, saw-tooth herb)

Common allergens to ask about

The following allergens are commonly present in Bun Bo Hue. Ingredient lists vary by restaurant — always confirm with your server if you have dietary restrictions.

• Shellfish (fermented shrimp paste)
• Fish (fish sauce)
• Soy (some versions)

How it's served

In a large bowl. Fresh garnishes — raw banana blossom, bean sprouts, perilla, saw-tooth herb — are added to taste. Chilli and lime are on the table.

Order it if you like…

Order it if you enjoy pho but want something with more complexity and heat, or if you're curious about Central Vietnamese cuisine. The lemongrass aroma is distinctive and unlike Northern Vietnamese pho.

Similar dishes

Pho · Banh Mi · See all dishes in the dictionary

Reading the menu that lists Bun Bo Hue

Use ChefBear to scan the menu and see every dish — including Bun Bo Hue — with a photo, description, and a recommendation for your taste. For a full guide to Vietnamese menus, see how to read a Vietnamese menu.

Frequently asked questions

Is bun bo hue spicier than pho?

Yes — bun bo Hue uses mam ruoc (fermented shrimp paste) and more chilli than pho, giving the broth both heat and funk. Pho is typically mild and aromatic.

What is mam ruoc?

Mam ruoc (mắm ruốc) is a fermented shrimp paste used in Vietnamese cooking, particularly in Central Vietnam. It has a strong, pungent smell when raw but adds deep umami to the cooked broth.

What are the thick noodles in bun bo hue?

Bun (bún) are round, thick rice noodles — wider and chewier than the flat banh pho noodles used in pho. They hold up well in the richer, spicier broth.