Weeknight Bún Bò Huế with Thinly Sliced Ribeye

A shortcut, beef-focused take on the spicy Vietnamese noodle soup, with chewy noodles, fermented shrimp sauce, and a quick one-pot sa tế.

I love bún bò Huế, but making the usual broth from scratch can be a project. It commonly starts with both beef and pork bones and simmers for hours with lemongrass and aromatics. Some cooks add pineapple for sweetness and a little acidity. This is my weeknight version: beef broth, thinly sliced ribeye, and fermented shrimp sauce, with no pork bones, pork bouillon, or pork toppings.

The ribeye gives the soup rich beef flavor and stays tender because it cooks quickly. I bought presliced ribeye at 99 Ranch; the frozen hot pot section of an Asian market is another easy place to find it.

Usually the spicy lemongrass sa tế is made separately and added to the soup. I save that step by sautéing the shallot, garlic, lemongrass, shrimp sauce, and bún bò Huế seasoning in the soup pot, then pouring the beef broth right over them. All the flavor goes into the same pot, with one less pan to wash.

What makes this a weeknight version?

A longer-simmered bún bò Huế often gets its body from beef and pork bones, along with beef and pork toppings. Lemongrass, fermented shrimp paste, and red chili oil or sa tế give it its distinctive flavor. My version is a shortcut for a busy night: beef broth and a little chicken and mushroom bouillon build the base, while fermented shrimp sauce and the seasoning packet bring the savory, spicy flavor. The meat is beef only; the shrimp sauce contains shellfish.

There is no charring step, either. I sauté the minced aromatics in the soup pot, simmer bruised lemongrass and ginger in the broth, and save thinly sliced raw onion for the finished bowls.

The ingredients that matter

Chewy noodles: I used Sinbo Brand Lai Fen Rice Stick Bún Bò Huế noodles. I particularly like these thick, round noodles because they stay nice and chewy in the hot soup. Cooking times vary by brand, so taste one before draining.

Thinly sliced ribeye: Ribeye adds flavor and tenderness without a long simmer. Ask for shaved ribeye or grab a package of frozen, presliced ribeye from the hot pot section of an Asian market. Keep the slices very thin so the boiling broth can cook them quickly.

Fermented shrimp sauce and BBH seasoning: I used Koon Chun Fine Shrimp Sauce, the jar pictured below. It adds a savory, slightly funky note. The Pyramid bún bò Huế seasoning packet brings color and chile flavor. Traditional versions often use mắm ruốc Huế; use that if it is what you have. Brands vary in salt and heat, so taste before adding more.

Small broth boosters: I use ½ teaspoon each of chicken and mushroom bouillon, plus ¼ teaspoon MSG, in 4 cups of regular beef broth. A little sugar rounds out the salty, spicy, fermented flavors. I include ¼ teaspoon salt in my version, but taste before adding more because broth and seasoning packets vary.

Weeknight Bún Bò Huế Recipe

Print Recipe

Weeknight Bún Bò Huế with Ribeye

Author: phuongle19 Cooking Method: Stovetop Cuisine: Vietnamese Courses: Main

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 2

For the soup

Servings

• 6–7 oz dried thick round bún bò Huế rice noodles
• 8 oz thinly sliced ribeye
• 4 cups beef broth
• 1 tbsp neutral oil
• 1 tbsp minced shallot
• 1 tbsp minced lemongrass
• 2 cloves garlic, minced
• 1 stalk lemongrass, bruised
• 2–3 slices ginger
• 1 tsp fermented shrimp sauce or mắm ruốc Huế
• 1 tsp bún bò Huế seasoning powder
• ¹⁄₂ tsp chicken bouillon
• ¹⁄₂ tsp mushroom bouillon
• ¹⁄₄ tsp MSG
• 1 ¹⁄₂ tsp sugar
• ¹⁄₄ tsp salt
• Crushed red pepper, optional
• Chopped green onions, for serving
• Cilantro, for serving
• Thinly sliced raw onion, for serving
• Lime wedges, for serving

Instructions

1. Cook the bún bò Huế noodles according to the package directions until tender and chewy. Drain and divide between two large bowls.
2. Heat the oil in a pot over medium heat. Sauté the minced shallot and minced lemongrass for 2–3 minutes, then add the garlic and cook for 30 seconds.
3. Lower the heat. Stir in the fermented shrimp sauce and bún bò Huế seasoning powder for 20–30 seconds, just until fragrant. Add a splash of broth to loosen the mixture. Add crushed red pepper here if you want extra heat.

4. Pour in the remaining beef broth. Add the bruised lemongrass stalk, ginger, chicken bouillon, mushroom bouillon, MSG, sugar, and salt. Simmer gently for 15 minutes. Remove the lemongrass stalk and ginger.

5. Taste and adjust the broth, then bring it to a full boil.
6. Arrange the very thinly sliced ribeye over the noodles. Add green onions, cilantro, and thinly sliced raw onion. Ladle the boiling broth over the beef, covering it completely, and make sure it cooks through. If the slices are thicker, simmer them in the pot for 1–2 minutes instead. Serve with lime.

Keywords: weeknight bun bo hue, beef noodle soup, Vietnamese noodle soup

Frequently asked questions

Does bún bò Huế usually have pork? Many traditional versions simmer beef and pork bones together and include pork toppings. This weeknight variation uses beef broth and ribeye, without pork.

Do I need to make sa tế separately? No. For this recipe, the aromatics, fermented shrimp sauce, and BBH seasoning cook briefly in the soup pot before you add the broth. It saves a pan and a separate step.

Can I use a different cut of beef? Yes, as long as it is sliced very thinly so it cooks quickly. I prefer ribeye for its flavor and tenderness.