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Kopi Thyme

Bun Bo Hue

kopi thyme - bun bo hue is vegan friendly, gluten free, dairy free, peanut free and soy free/



This soup base provides an ideal amalgamation of sweet, sour, and spicy notes, enhancing the flavour of the basic noodle soup. The aroma of lemongrass makes it appetizing with every slurp of noodles. Simply mix in several spoonfuls of Bun Bo Hue with your pho, chicken broth or vegetable broth of choice, or directly into a bowl of savory noodle soup. This soup base provides a distinct flavour and an attractive golden-red hue, elevating any noodle soup to a superior level.


Level up your noodle soup with some heat and great flavours!


How to make Bun Bo Hue traditionally: 

  1. Prepare broth: pho / bone broth / vegetable broth
  2. Add salt, dark soya sauce, fish sauce and Bun Bo Hue base to liking 
  3. Assemble a bowl with:
    chilli pepper, bean sprouts, cilantro, basil, mint, green onion, fried onion, onion (thinly sliced), lime, recommended protein (beef, pork, chicken or tofu) and rice noodles
  4. Add soup

* Option to add it directly to your bowl of noodle soup.

Other ways to use:
Hotpot, stir fry, dip/spread, marinade and cocktails.

Recipe ideas to try:

Spicy Aioli Dip - 3 ingredients

quick dip with 3 ingredients -spicy aioli recipe using bun bo hue by kopi thyme

Glazed Tempeh

kopi thyme recipe to make glazed tempeh with bun bo hue sauce.
Quick air fryer kopi thyme roasted vegetables recipe using bun bo hue.
Easy shrimp roll recipe using kopi thyme bun bo hue and uop sa nuong.
Loaded Vietnamese inspired Caesar recipe using kopi thyme bun bo hue.
 BBQ season with Bun Bo Hue butter, perfect for this summer on the grill. Find this recipe at Kopi Thyme.



250mL (8.4 fl oz)


High Oleic Sunflower Oil, Lemongrass, Tomato Paste, Sugar, White Vinegar, Chilli Peppers, Garlic, Salt, Spices, Water, Rice Vinegar, Modified Corn Starch.

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Bún Bò Huế (Vietnamese Spicy Beef Noodle Soup) originated from Van Cu village, a small town close to the beautiful ancient Hue city. Hue was the centre of Vietnam during the time of the Nguyen dynasty – the last royal family of Vietnam. The city is famous for producing vermicelli (rice noodles). Legend has it that this mouth-watering noodle soup has been around since the first Nguyen lords ruled Vietnam during the 16th century.

Since the creation of this dish, many improvements have been made over time. Hue’s cooking style was perfected to suit the palate of the royal family and the high-ranking officials. In general, Hue's cuisine tasted a lot better than the other parts of Vietnam.

The hot and spicy notes of this unique and undiscovered bowl of soup make it the heart and soul of central Vietnam, like many other dishes from the region. The chilli paste gives it a hot kick that is absent in Pho.

We guarantee you'll fall in love with this soup as soon you try it. Here’s to a bowl that is heartwarming, satisfactory and keeps you warm on a cold winter's day.

This soup base was made as an ode to the very first kitchen Sara worked in during her university days. It was her favourite to make when she worked full-time, running a hectic kitchen, as it made such a fast and tasty meal.

A pot of pho was always simmering where she worked. All she needed to do was blanch the ingredients and noodles and add the paste and hot soup. Voila, you had lunch ready in minutes. Her favourite way to have it is with beef balls and sliced meats.

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