Bun Bo Hue Broth

A spicy, lemongrass-forward beef and pork broth, colored and flavored with annatto and fermented shrimp paste (mam ruoc), notably more assertive and complex than pho's broth.

Flavor Profile

Spicy, funky, and deeply aromatic from lemongrass, with a distinct savory depth from the fermented shrimp paste.

Culinary Uses

Base for bun bo hue, a Central Vietnamese noodle soup considered spicier and more robustly flavored than its Northern cousin pho.

Regional Variations

Pork knuckle and congealed pork blood cubes are traditional additions in many regional versions, though home and diaspora versions frequently omit them.

Storage

Refrigerate 3–4 days; freezes well.

Contains shellfish (fermented shrimp paste) — flag for allergen purposes.