Bún bò Huế is the Vietnamese noodle soup from Huế that combines beef broth, lemongrass, shrimp paste, and thick rice vermicelli.
The dish originated in Huế, the former imperial capital of Vietnam in Central Vietnam. Its broth is usually built from beef bones and aromatic lemongrass, with fermented shrimp paste contributing a distinctive savory depth. Slices of beef, pork hock, Vietnamese pork sausage, herbs, and vegetables may also appear in the bowl.
The name is often translated as “Huế beef noodle soup,” although many versions include pork as well as beef. The noodles are round and thicker than the flat rice noodles used for phở, making texture one of the easiest ways to distinguish the two soups.
Regional recipes vary in spiciness and garnish. Chili oil, banana blossom, bean sprouts, lime, and fresh herbs are common accompaniments, but the defining identity remains the robust Central Vietnamese broth and thick rice noodles.