Sunghue Spicy Beef Noodle Soup (Bun Bo Hue)

Ready in 45 mins (Preparation 15 mins, Cooking 30 mins). Serves 6.

Sunghue Chilli Sauce provides the superb flavouring for this dish. You can choose from various spice levels according to your preferred heat level.

Sunghue Spicy Beef Noodle Soup (Bun Bo Hue)



Soup Base

  • 1kg piece gravy beef
  • 1 pork hock cut into 6 segments (ask your butcher to cut it)
  • 3 lemongrass stalks
  • 2 tbsp prawn paste
  • 2 tbsp SUNGHUE chilli sauce
  • 2 tbsp fish sauce
  • 2 tbsp Knorr brand chicken powder (or equivalent)
  • 3 litres water
  • 3 x 2 tbsp of cooking salt and 1 lemon (for cleaning meat)


  • 1 packet Bun Bo Hue rice stick noodles

Pickled onion (optional)

  • 1 onion peeled and thinly sliced
  • 3 tbsp sugar
  • 1 tsp white vinegar


  • Diced spring onions
  • Finely chopped coriander
  • 1 lemon cut into segments


  1. Clean the gravy beef. Rub it with salt and then rinse off with water. To clean the pork hock, place the hock in a crockpot. Add one halved lemon and 3 tablespoons of salt. Add boiling water and boil for 5 minutes then discard water. Rinse off hick and set it aside.
  2. To a large pot, place in gravy beef, pork hock, lemongrass, prawn paste, SUNGHUE chilli sauce, fish sauce, chicken powder and three litres of cold water. Bring to the boil and then turn down the heat to simmer on low. After one hour take out the beef to cool down before thinly slicing.

Pickled onion

  1. Peel and thinly slice two onions. Add 3 tablespoons of sugar and 1 tablespoon white vinegar. Mix and set aside.


  1. Boil noodles for about 12 minutes or until al dente. Drain, then rinse in cold water and set aside.

Assemble ingredients

In a large serving bowl, place noodles, pork hock and gravy beef pieces. Add diced spring onions and coriander, pickled onions and squeeze of lemon on top. Ass more SUNGHUE chilli sauce for extra flavour and spice if desired. Ladle in the soup and serve immediately.

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