Bun Bo Hue (Vietnamese Beef Noodle Soup) Paleo, Keto, AIP, Wh30, GF

I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. As an Amazon Associate I earn from qualifying purchases.

Bun Bo Hue is an authentic Vietnamese beef noodle soup that’s incredibly delicious, packed full of fun, amazing ingredients. I fell in love with this noodle soup, and I know you will too.

This recipe can be made with slight ingredient variations to fit many diets, including: Paleo, Keto, AIP, Whole30, Gluten-free, GAPS, Vegan and VAD.

Jump to Recipe

What is Bun Bo Hue

The nature of any authentic dish is that it has variations. Depending on the region where it’s made, new traditions that evolve, and what a home cook chooses to use on any given day, you’ll find different ingredients.

This means, if you can’t have any one or two of these ingredients, it’s no problem to omit them. Below, I give the recipe guidelines so this recipe can fit your dietary needs.

For Keto, we omit the fruit. On AIP, omit the red chilies. For Vegan, omit the meat stock.

Bun Bo Hue (roughly pronounced boon-bôh’-hué’) is a Vietnamese noodle dish that originated in the city of Huế, a former capital of Vietnam. The authentic soup is surprising in rich flavors and utterly delicious! Made with a variety of vibrant ingredients, you’ll choose from pineapple or apple, beef, pork, spicy ingredients (ginger OR chilies) and even a little optional sweetener, all served with heaping noodles, meat and garnished with fresh herbs.

Bun Bo Hue is not as famous in America as the noodle soup called Pho. But in Vietnam, it is almost as popular! You’ll see why once you eat it.

Ingredients in Bun Bo Hue

THE BROTH

Meaty beef or pork bones, plus both fruits and vegetables, create the stock: optional pineapple or apple, daikon radish, mushrooms and lemongrass.

Traditionally, Bun Bo Hue broth is made with pork and beef bones. 

You can use whichever bones you like best, as long as they’re meaty!: oxtail bones, marrow bones, knuckle bones, hocks, neck bones etc.  I like to use short ribs for a really meaty stock. (Just don’t use chicken bones or other small bones, unless you’re in a pinch and want to use rich chicken stock that you already have on hand.)

But there’s even a lovely vegan version of stock made with just fruits, veggies, lemongrass and coconut sugar.

Bun Bo Hue stock may also be made with fish sauce and/or shrimp paste. Both are optional. I chose not to use the shrimp paste in my recipe, because I know most of you won’t want to buy it for one recipe, but the fish sauce many of you have, so it’s an optional ingredient to include for more authentic flavor.

THE NOODLES

Bun Bo Hue literally means, “Beef Noodle Soup”. It’s usually served with thick round noodles (called bun). But “bun” is also used to describe thinner noodles. Usually Bun Bo Hue uses the thicker option, but I like both and encourage you to use whichever you prefer.

A lot of natives also use thinner noodles in their homemade versions (because let’s face it, they’re yummier! LOL).

For our purposes, we’re going to be using a variety of grain-free, Paleo or Gluten-free noodles — and all taste good in this broth.

Choose from:

• zoodles — Great for all or most diets, and they taste delicious with a great mouthfeel (peel first for VAD).
• any other spiralized veggie you like — like daikon radish: I love this veggie noodle, and it’s very fitting in Bun Bo Hue.
• low carb noodles — like konjac noodles
• gluten-free ramen — These are my all-time favorite, and they digest well. Also VAD.
• gluten-free spaghetti noodles — These are really really good. We love them and eat them regularly. They’re my favorite fatter noodle.
• Paleo, gluten-free cassava spaghetti — Here’s how to cook cassava pasta best.

THE TOPPINGS

Garnish generously with several topping options: sausage, slices of beef, mung bean sprouts, fresh cilantro, raw onion slices, mushrooms, Thai basil and more.

In the recipe below, I indicate which ones for each diet.

The key toppings are: beef or sausage slices, freshly grated ginger root and fresh cilantro (or fresh mint for VAD).

Key traditional toppings also include: mung bean sprouts and red chile paste, both of which are optional, based on your diet.

OPTIONAL INGREDIENTS

One optional ingredient in Bun Bo Hue is nice to add if you have the inclination, but I know most of you don’t have the time or resources:

• You’ll need a good Asian grocery market to find banana blossom. This edible purple flower is a traditional garnish. (Many modern cooks use raw purple cabbage in its place.)

Red chile paste makes this dish spicy. But I use freshly grated ginger instead.

Either way, add this condiment at the end, and both are optional! (For AIP and VAD, use ginger.) You can have one or both available, and your eaters can garnish their bowls with what they prefer. No need to make it spicy, if you don’t prefer.

How does Bun Bo Hue taste

Rich meat stock is perfectly nuanced with lemongrass, fish sauce, fruit, radish and sea salt. It’s also a bit sweet, optionally spicy and a bit sour if you add fresh lime juice at the end. For me, the main flavor is the rich, nuanced, full-bodied stock.

While most Asian broths use soy sauce or coconut aminos, this stock does not.

If you make the version with fruit, you’ll taste pineapple, lemongrass and ginger. Otherwise, you’ll taste beef stock, fish sauce (a very rich umami flavor), wooing lemongrass and any of the other ingredients you choose to include, either spicy red pepper, ginger, fresh cilantro etc.

The toppings absorb the flavors from the broth and add to the enjoyment of the dish. 

Like any great noodle soup, this dish leaves you feeling utterly happy and satisfied.

How to make Bun Bo Hue

1. Make Bun Bo Hue stock on the stove top or in the Instant Pot (details below in the Recipe). Use water, meaty bones, sea salt and veggies or fruits customized to your diet (which may include daikon radish, mushrooms, the whites of green onions, pineapple and apple). For the vegan version, use just the fruits and veggies.
2. While the stock cooks, prepare the toppings.
3. Pan-fry steaks and/or sausages, then keep them warm.
4. Bring pot of water to a boil. Briefly cook the zoodles. (Or follow package instructions for gluten-free or low carb noodles.) Drain and rinse with cold water. Set aside.
5. Remove any bones from the finished stock. Give it a stir. Add lemongrass, optional fish sauce and coconut sugar.
6. Fill each bowl with noodles. Top with ladles of hot broth, including solids of delicious cooked veggies or fruits.
7. Garnish each bowl with slices of steak and/or sausages, grated fresh ginger, fresh herbs, optional mung bean sprouts and other optional veggies or chile paste.

Serve!

See Notes within the recipe to customize the recipe for your dietary needs!

Print Recipe

5 from 8 votes

Bun Bo Hue (Paleo, Whole30, Keto, AIP, Gluten-free, GAPS, Vegan option)

Bun Bo Hue is an authentic Vietnamese beef noodle soup that's incredibly delicious, packed full of fun, amazing ingredients. I fell in love with this noodle soup, and I know you will too.

Prep Time35 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 5 minutes mins

Course: DInner, Main Course

Cuisine: American, Vietnemese

Keyword: aip, beef noodle soup, bun bo hue, gaps diet, gluten-free, keto, paleo, vietnamese, whole30

Servings: 6 servings

Calories: 166kcal

Author: Megan

Cost: $8-$20, depending on meat and noodles

Equipment

• large skillet
• large saucepan (for cooking noodles)
• stock pot or Instant Pot (for cooking stock)

Ingredients

• 6 zucchini for zoodles, OR 6 servings of your favorite noodles (If you're serving fewer people, just prepare as many noodles as you'll need for this meal, and then you'll have leftover broth.) These ramen are a really good choice, or see the main post for more options.
• 4 to 5 cups Bun Bo Hue stock vegetables and optional fruits, chopped: daikon radish, mushrooms (sliced), the whites of green onions, peeled Granny Smith apples and pineapple. For Keto, use radish and mushrooms only. On VAD, use mushrooms and apples only.
• 3 cups Meat Stock (<— See link for how-to make it so fast. Make stock with meaty bones. Great to make ahead, too.) To make meat stock and Bun Bo Hue Stock together, simply add 1-½ to 2 pounds meaty bones (on top of the produce), 3 cups additional water and 2 teaspoons additional sea salt to your veggie stock pot, and cook as outlined below; then remove bones to use/serve.
• ¾ to 2 pounds steak or sausages (depending on your budget, you can go all out and buy 2 big steaks, or you can just fry up one package of sausages, or both) For steaks, choose top sirloin or filets or any other cuts you prefer. In the photos, I used top sirloin and filet mignon + sausages.
• 2 cups water
• 1-½ cups mung bean sprouts optional (omit for AIP and VAD)
• ½ bunch cilantro (fresh), Thai basil or fresh mint (for VAD), sliced or chopped
• 2 teaspoons sea salt
• 3 inch nub fresh ginger root
• optional traditional ingredients for garnish : chile paste (not for AIP/VAD), banana blossom, sliced raw white onion, lime wedges, sliced green onions' greens
• 2 Tablespoons coconut sugar optional (For Keto, replace it with low carb brown sugar. Omit for GAPS.)
• 2 Tablespoons fish sauce optional (omit for VAD)
• 2 to 4 drops lemongrass essential oil (This makes the best tasting broth and is very easy to keep in the pantry, but if you prefer, you may also use fresh: 3 to 4 stalks lemongrass; see Notes below for how-to.)

Instructions

• Make Bun Bo Hue Stock on the stove top or in the Instant Pot: Fill pot with 4 cups total of chopped vegetables and fruits. Choose from: daikon radish, mushrooms, the whites of green onions, peeled Granny Smith apples and pineapple. (For Keto, don't use the onion or fruits. On VAD, use only mushrooms and apples.) Add the 2 cups water and 2 teaspoons sea salt.
  
• For Stove Top, bring to a boil, then reduce heat, and simmer over medium-low heat, covered, for 30 minutes. With Instant Pot, seal lid. Press "Manual" button, and adjust time to 10 minutes. (Watch stove top version: don't let it boil or the water evaporate. Add more water if needed. You want 5 cups liquid and solids when the stock is done cooking.)
• Vegetable Toppings: While the stock cooks, prepare the vegetable toppings: Wash and chop fresh cilantro. (Use fresh mint for VAD.) Grate fresh ginger (allow up to 2 teaspoons ginger for each person you're serving.)
• Meat: Pan-fry steaks and/or sausages, then keep them warm. To pan-fry, heat 2 tablespoons fat of choice (butter {or avocado oil for AIP}) in large skillet over medium-high heat. Add steaks, and sprinkle generously with sea salt. Reduce heat to medium, and fry for 5 to 8 minutes on each side, or longer for thicker steaks/sausages. Sprinkle second side with sea salt while cooking. Thick steaks will need as long as 10 minutes per side. Cut one open as needed to check for the doneness you like. (Medium rare is most delicious and nutritious.)
• Noodles: For zoodles — Bring pot of water to a boil. Cook only 1 to 2 minutes, then rinse with cold water and set aside. For gluten-free or low carb noodles — Follow package instructions. Drain and rinse with cold water. Set aside.
  
• When veggie stock is done cooking, turn off heat, remove lid (carefully release the pressure first if using Instant Pot). Add meat stock (omit for vegan), optional fish sauce (omit for vegan) and coconut sugar, lemongrass oil and give it a stir. Taste to see if you want more lemongrass. (Remember, grated ginger will also be stirred in.)
• Fill each bowl with noodles. Top with at least 2 ladles of hot broth, including solids of delicious cooked veggies or fruits.
  
• Garnish each bowl with slices of steak and/or sausages, grated fresh ginger, fresh herbs, optional mung bean sprouts (not AIP) and other optional veggies or chile paste (not for AIP or VAD).
  

Notes

If you wish to use fresh lemongrass stalks instead of lemongrass oil:

To use whole lemongrass stalk, cut off the top of the stalk, and set it aside. Peel off the outer layers of the bottom 3 inches — to reveal a paler, more tender core. Cut off the lower bulb end and discard it. Using the butt of a heavy knife, a rolling pin or a similar tool, smash the root to soften it and release the flavors. Add both top of stalk and smashed bottom root to soup pot before cooking stock, and remove them before serving/eating.

When purchasing lemongrass stalks, choose ones that are heavy, tightly formed and firm without bruising.

Nutrition

Calories: 166kcal | Carbohydrates: 5g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 333mg | Potassium: 880mg | Fiber: 2g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 36mg | Calcium: 39mg | Iron: 2mg

MORE GLUTEN-FREE DF SOUP RECIPES —

• Tom Kha Gai
• Potsticker Soup
• Chinese Lotus Seed Soup
• Dill Pickle Soup
• Chicken and Sweet Potato Stew

GLUTEN-FREE SIDE DISHES TO SERVE WITH SOUP —

• Fresh slices of vegetables and fruits are our favorite with rich soups. I have a big broad bowl I fill with raw, crunchy treats. We like cucumbers best, but also celery, jicama, homemade sauerkraut or other fermented veggies, peeled apples, tangerines… whichever best fit your diet and the season.
• Paleo Vegetarian Korean Pancakes with Scallions
• Paleo AIP Muffins, Keto Muffins, Paleo AIP Tortillas, Keto Paleo GAPS Tortillas, AIP Biscuits, Keto Vegan Rolls

Side note: One key topping ingredient from traditional Bun Bo Hue I did NOT include in this recipe: congealed pork blood. If you ever have the chance to eat BBH in Vietnam, perhaps you’ll enjoy the most authentic version, but for our purposes, this version is best. 🙂