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Bún Bò Huế (Vietnamese Herb-Broth Tradition)

Name: Bún Bò Huế (Vietnamese Herb-Broth Tradition)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: vietnamese-herb-broth
Ingredients: 4.4 lb grass-fed beef marrow bones, cut into 3-inch segments; 2.2 lb pasture-raised pork bones, mixed cuts; 1.1 lb grass-fed beef shank, tied with butcher string; 1.1 lb pasture-raised pork shoulder, whole piece; 4 stalks fresh lemongrass, bruised and cut into 3-inch lengths; 7 oz shallots, halved; 1 head garlic, halved horizontally; 5 star anise, whole; 2 sticks cinnamon bark, whole; 3 Medjool dates, pitted; 30 ml artisanal fermented shrimp paste, wrapped in foil and roasted; 1/2 cup avocado oil, cold-pressed; 1.7 oz fresh red chilies, blended into paste; 14 oz organic rice vermicelli, soaked according to package; 7 oz fresh bean sprouts, crisp; 1 bunch fresh Thai basil, leaves picked; 1 bunch fresh mint, leaves picked; 1 bunch fresh cilantro, rough chopped; 30 ml extra-virgin olive oil, cold-pressed

A vibrant, spicy beef and pork noodle soup rooted in Hue imperial cuisine. This version honors the tradition by using grass-fed bones for collagen, date syrup instead of sugar, and avocado oil instead of seed oils for the signature chili oil.

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Serves

Prep

20 min

Cook

45 min

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Bún Bò Huế (Vietnamese Herb-Broth Tradition) — authentic Vietnamese Herb-Broth recipe from Taste Meridian

Ingredients

Serves

Broth Base

4.4 lbgrass-fed beef marrow bones, cut into 3-inch segments
2.2 lbpasture-raised pork bones, mixed cuts

Meat

1.1 lbgrass-fed beef shank, tied with butcher string
1.1 lbpasture-raised pork shoulder, whole piece

Aromatics

4 stalksfresh lemongrass, bruised and cut into 3-inch lengths
7 ozshallots, halved
1 headgarlic, halved horizontally

Spices

5star anise, whole
2 stickscinnamon bark, whole

Seasoning

3Medjool dates, pitted
30 mlartisanal fermented shrimp paste, wrapped in foil and roasted

Chili Oil

1/2 cupavocado oil, cold-pressed
1.7 ozfresh red chilies, blended into paste

Noodles & Toppings

14 ozorganic rice vermicelli, soaked according to package
7 ozfresh bean sprouts, crisp
1 bunchfresh Thai basil, leaves picked
1 bunchfresh mint, leaves picked
1 bunchfresh cilantro, rough chopped

Garnish

30 mlextra-virgin olive oil, cold-pressed

Equipment

12-quart pressure cooker or heavy stockpot — essential for extracting collagen from bones quickly
fine mesh strainer — to ensure clear, grit-free broth
blender — to puree chilies and aromatics for chili oil
large skillet — for infusing the chili oil

A little context

Originating from the former imperial capital of Hue, this soup is known for its lemongrass-forward aroma and spicy heat. We honor the tradition by roasting the aromatics for depth, but we replace refined sugar with whole dates and use cold-pressed avocado oil for the chili infusion to eliminate inflammatory seed oils.

Why this food

The longevity story

This dish is a collagen powerhouse due to the slow-simmered grass-fed beef shank and pork bones, supporting joint health and gut lining integrity. The broth is rich in polyphenols from star anise, cinnamon, and fresh chilies, which aid circulation and inflammation response. Fermented shrimp paste provides probiotics and umami depth without processed MSG, while fresh herbs add volatile oils that support digestion.

Method

01
Roast bones and aromatics
Preheat oven to 220°C (425°F). Place beef and pork bones on a baking sheet. Roast for 30 minutes until deeply browned. Add halved shallots and garlic to the tray for the last 15 minutes. This Maillard reaction creates the deep color and flavor base.
02
Make the chili oil
Heat avocado oil in a skillet over medium heat. Add blended fresh chilies and cook gently for 5 minutes until fragrant but not burnt. Remove from heat. This infusion replaces the traditional seed-oil based chili paste.
03
Simmer the broth
In the pressure cooker or stockpot, add roasted bones, beef shank, and pork shoulder. Cover with cold water by 5 cm (2 inches). Bring to a boil, skim scum, then add lemongrass, star anise, cinnamon, roasted dates, and shrimp paste. Pressure cook for 45 minutes or simmer gently for 3 hours.
04
Rest the meat
Remove beef shank and pork shoulder to a cutting board. Let rest for 15 minutes to redistribute juices. Reserve the broth. Strain the broth through a fine mesh sieve and discard solids.
05
Slice and season
Slice the meat thinly against the grain. Season the strained broth with sea salt to taste. Reheat the broth until simmering.
06
Assemble bowls
Place rice vermicelli in deep bowls. Top with sliced beef and pork. Ladle boiling broth over the meat. Drizzle with 1 tablespoon of the homemade chili oil per bowl. Garnish with bean sprouts, Thai basil, mint, and cilantro. Finish with a swirl of extra-virgin olive oil.

Pro tips

✦Skim the scum off the top of the broth during the first 15 minutes of boiling to ensure a clear, clean-tasting soup.
✦When buying lemongrass, choose stalks that are firm and brightly colored at the base; if they are dry or brown, the oil content is low.
✦Roasting the shrimp paste in foil prevents the smell from permeating your kitchen while preserving the fermented umami flavor.
✦If you cannot find artisanal shrimp paste, use high-quality fish sauce instead, but reduce the salt in the broth accordingly.

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Equipment

Pressure Cooker →

Specialty ingredients

Lemongrass →Shrimp Paste →

Substitutions

grass-fed beef shank → grass-fed oxtail (adds more marrow fat and gelatin; requires longer simmer)
avocado oil → grass-fed tallow (traditional fat for searing, high smoke point)
fresh red chilies → dried Thai bird's eye chilies (soak in hot water for 10 minutes before blending)

Storage

Store broth and meat separately in glass containers for up to 4 days in the refrigerator. Freeze broth portioned up to 3 months. Do not freeze noodles; cook fresh.

What to serve with it

Green tea (unsweetened) to aid digestion
Sparkling water with lime wedge
Dry red wine (low sulfite) if alcohol is permitted in your protocol

FAQ

Why use dates instead of sugar?+

Refined sugar spikes insulin and lacks nutrients. Dates provide sweetness along with fiber and minerals, aligning with a whole-food approach.

Can I make this without a pressure cooker?+

Yes, but simmering time increases to 3-4 hours to extract enough collagen from the bones. Skim scum regularly.

Is the shrimp paste safe for gut health?+

Traditional fermented shrimp paste contains beneficial bacteria, but it is high in sodium. Use artisanal brands without additives and balance with fresh herbs.