Vietnamese Spicy Beef Noodle Soup (Bun Bo Hue)
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A spicy noodle soup alternative to Pho. Bun Bo Hue delivers the bold, fiery flavors of Central Vietnam. In this recipe, we are using about 6 lbs of meat and bone combo to make a broth for about 8 servings, enough to feed a small crowd.
- 3 lbs pork and/or beef bones (hocks/feet and/or knuckles in small chunks)
- 1 lb boneless pork shank
- 1 1/2 lbs beef brisket or beef banana shank
- 1/2 lb beef tendon (optional)
- 6 quarts water
- 4 large lemongrass stalks
- 10 shallots or 1 large yellow onion
- 1 large chunk ginger (about 50g, unpeeled, slice into coins then smash gently)
- 1/4 ripe pineapple and its core
- 1 tablespoon chicken or mushroom bouillon powder
- 2 tablespoons fish sauce
- 2 tablespoons sea salt
- 2 tablespoons fermented shrimp paste (mam ruoc)
- 20 grams rock sugar
- 1/2 cup vegetable oil
- 1 large shallot (finely diced)
- 1/3 cup sliced lemongrass
- 3 garlic cloves (finely diced)
- 3 tablespoons Bun Bo Hue seasoning mix
- 4 lbs package dried extra-large rice vermicelli (usually labeled Bun Bo Hue noodles)
- 1 stick Vietnamese ham (chả lụa/giò lụa)
- Pork blood cake
- Green onions/cilantro (thinly sliced)
- 1 lime or lemon (slice into wedges)
- Bean sprouts
- Banana blossom (thinly sliced)
- White/purple cabbage (thinly sliced)
- Morning glory stems (thinly shredded)
- Vietnamese herbs
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Vietnamese Crab, Shrimp, Pork & Tomato Noodle Soup (Bun Rieu from Scratch)
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A delicious and authentic Bún Riêu recipe, all from scratch, with added pork hocks, pork blood, and crab/shrimp meatballs. In this recipe, we are skipping the jarred or canned spiced crab and making it all with fresh crab and shrimp.
- 2 lbs pork hock chunks
- 10 large shrimp/prawns with heads
- 3 tablespoons vegetable oil (divided)
- 2-inch ginger (leave unpeeled; slice into thick coins)
- 4 large shallots (peel and slice into thick wedges)
- 5 garlic cloves (peel and slice)
- 3 ¾ quarts water
- 1 cup fresh crab meat
- 3 whole eggs (beaten)
- 4 large ripe tomatoes (about 1 ½ lbs, cut into large wedges)
- 1 tablespoon plus ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon granulated sugar
- 1 tablespoon fish sauce
- ½ tablespoon MSG (optional)
- 1 tablespoon fermented shrimp sauce (mắm ruốc)
- 6 oz fried tofu cubes
- 2 packages 14 oz dried rice noodles (cook per package instructions)
- Sliced green onions
- Sliced yellow onions
- Thinly chopped cilantro
- Shredded water spinach (Rau Muống/Ong Choy)
- Thinly sliced green/purple cabbage
- Other Vietnamese herbs (perilla, sorrell, mint)
- Lemon/lime wedges
- Blood cake (optional)
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Vietnamese Pork and Seafood Noodle Soup (Hu Tieu Mi)
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A popular Vietnamese noodle soup with a savory broth from simmered pork or chicken bones, dried shrimp, and squid. Served with various noodles, toppings, and styles, it's the most versatile of all Vietnamese noodle soups.
- 3 lbs pork neckbones
- 3 liters water
- ¼ cup dried shrimp
- 1 small dried squid
- 1 small daikon
- 1 yellow onion
- 1 tablespoon plus 1 teaspoon sea salt
- 1 tablespoon chicken bouillon powder
- 1 tablespoon plus 2 teaspoons granulated white sugar
- 1 teaspoon fish sauce
- Chinese BBQ Pork
- Boiled whole shrimp
- Cooked fish balls
- Cooked squid
- Cooked pork internal organs like kidneys and liver
- Hard-boiled quail eggs
- Cooked ground pork
- 1 lb dried noodles (egg or rice noodles)
- 1 bunch garlic chives (cut into 2-inch segments)
- 1 package bean sprouts
- Pickled jalapenos
- Fried pork fat
- Fried shallots
- Green onions
- Black pepper
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Vietnamese Chicken Noodle Soup (Phở Gà)
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A lighter alternative to beef pho, this Vietnamese chicken noodle soup warms the soul. It's ready in under an hour with a fragrant, clear broth and tender chicken. A simple, cozy recipe you’ll keep coming back to.
- One whole chicken (about 4 lbs)
- 4 quarts water
- 2-inch ginger (unpeeled)
- 2 yellow onions or 8 large shallots (peeled)
- 2 stalks green onions
- 1 small bunch fresh cilantro
- 2 tablespoons dried coriander seeds
- 1 Chinese cinnamon (optional)
- 2½ tablespoons sea salt
- 2 tablespoons fish sauce
- 35 grams rock sugar
- 2 tablespoons chicken bouillon powder (optional)
- 1 teaspoon MSG (optional)
- 2 packages 16-oz fresh rice noodles
- ¼ cup thinly sliced yellow onion
- ¼ cup thinly sliced green onions
- ¼ cup thinly sliced cilantro
- Fried shallots
- Ground black pepper
- 2 limes or lemons (cut into wedges)
- Red chili peppers or jalapenos (thinly sliced)
- Shredded cabbage, Thai basil, bean sprouts (optional)
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Instant Pot Oxtail Pho (Phở Đuôi Bò / Vietnamese Beef Noodle Soup)
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This simple recipe uses the Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Enjoy a delicious and authentic bowl of hot beef noodle soup in about an hour.
- 4½ lbs oxtail
- 3 oz ginger (about 4 inches)
- 2 yellow onions (peel outer layer)
- 1 packet phở spices
- 2½ tablespoons sea salt
- 3 tablespoons fish sauce
- 25 grams rock sugar
- 2 teaspoons MSG (optional)
- 11 oz cooked beef balls (1 package)
- 2 lbs rice noodles
- Green onions
- Yellow onion
- Red chili peppers/jalapenos
- Lemons/limes
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Vietnamese Crab and Tomato Noodle Soup with Pork (Bun Rieu)
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Enjoy one of Vietnam's favorite noodle soups with our family recipe. It's packed with umami flavor, tasty toppings, and slurp-worthy noodles. Got tomatoes to use up? This is the recipe for you.
- 3 lbs pork spare ribs or pork neck bones (cut into bite-sized pieces)
- 5 quarts water
- 1 cup dried salted shrimp (soak in hot water to soften for 10 minutes)
- 2 tablespoons vegetable oil
- 1 tablespoon minced shallot
- 1 tablespoon minced garlic
- 14 oz minced crab in spices
- 8 oz ground pork
- 4 beaten eggs
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 5 large ripe tomatoes (cut into wedges)
- 4 teaspoons sea salt
- 2 tablespoons chicken or mushroom bouillon powder (optional)
- 1 teaspoon MSG (optional)
- ¼ cup ketchup
- ⅓ cup shrimp paste (mắm ruốc)
- 2 lbs medium dried rice noodles (cook per package instructions)
- ½ lb fried tofu cubes
- Pork blood cake
- Water spinach stems (split stems into thin strips)
- Lettuce or cabbage (thinly sliced)
- Bean sprouts
- Limes (cut into wedges)
- Green onions (thinly sliced for garnish)
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Chicken Bamboo Noodle Soup (Bún Măng Gà)
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Light, savory, and full of bamboo flavor and crunch, this chicken noodle soup is perfect for a comforting bowl that warms the soul without much effort.
- 1 lb bamboo
- 3 lbs chicken (half of whole chicken or chicken pieces)
- 2 teaspoons chicken bouillon powder
- 2 teaspoons salt
- 1 teaspoon granulated sugar
- 1/4 cup neutral oil (divided)
- 2 shallots (about 1 cup finely diced)
- 1 inch ginger (about 1/2 cup finely diced)
- 4 quarts water
- 1 tablespoon coriander seeds (optional)
- 1 tablespoon salt
- 1 tablespoon chicken bouillon powder
- 20g rock sugar (or 1 tablespoon granulated sugar)
- 2 tablespoons fish sauce
- 2 lbs dried rice vermicelli
- Chili peppers
- Limes
- Ground black pepper
- Fried shallots
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Vietnamese Beef Meatballs (Bò Viên) for Phở
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Springy, bouncy Vietnamese beef meatballs (bò viên). Perfect for adding to pho noodle soup or enjoying on their own as a tasty snack.
- 500g/about 1.1 lbs ground beef (80 to 90% lean; one package from Costco; partially frozen into thin sheets)
- 2 tablespoon finely minced shallot (1 shallot or 2 teaspoons onion powder)
- 1 tablespoon finely minced garlic (3 large cloves or 1 teaspoon garlic powder)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon MSG (optional)
- 1 tablespoon granulated sugar
- 1 tablespoon fish sauce
- 2 teaspoons baking powder
- 2 tablespoons corn starch
- 1 tablespoon cold water
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Vietnamese Beef Noodle Soup (Phở Bò)
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Cozy up with this traditional Vietnamese beef pho: soft rice noodles in a rich, aromatic beefy broth, topped with green onions. This stovetop version takes about 3½ hours, but the flavor is worth the wait!
- 2 lbs beef soup bones (shank/femur marrow bones and knuckles)
- 2 lbs beef neck bones (or oxtail)
- 2 lbs bone-in beef short rib (or flank, brisket and boneless short rib)
- 5 quarts water
- 2 yellow onions (can sub with shallots or a combination of both)
- 4-inch ginger
- 4-inch stick Chinese/Saigon cinnamon
- 2 teaspoons cloves
- 2 teaspoons coriander seeds
- 2 cardamom pods
- 8 whole star anise
- 2 teaspoons fennel seeds
- 2 1/2 tablespoons fine sea salt
- 3 tablespoons fish sauce
- 2 tablespoons white sugar or 20 grams rock sugar
- 1/2 tablespoon MSG (optional)
- 2 lbs fresh rice noodles
- 1/2 white or yellow onion (slice thinly)
- 1 small bunch cilantro (roughly chop)
- 5 green onions/scallions (slice thinly)
- 2 jalapenos (slice thinly)
- 2 limes (cut into wedges)
- Culantro, Thai basil, bean sprouts
- Hoisin sauce
- Sriracha chili sauce
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Easy Vietnamese Roast Duck Egg Noodle Soup (Mì Vịt Tiềm)
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Turn leftover store-bought roast duck into a comforting bowl of egg noodle soup with rich herbal broth, ready in under an hour.
- 6 dried whole shiitake mushrooms (about 25g)
- 1 medium carrot
- 1 thumb-size piece ginger
- 1 yellow onion (can sub with 5 shallots)
- 2 lbs roast duck plus two containers of duck sauce
- 2 quarts water
- 1 teaspoon fine sea salt
- 1 tablespoon chicken bouillon powder
- 1 tablespoon light soy sauce
- 14 oz fresh egg noodles
- 8 oz bok choy
- 2 green onions
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