Gluten-Free Vietnamese Bun Bo Hue
By the Gluten Free Recipes team ·
This vibrant gluten-free Bun Bo Hue offers a complex, spicy, and savory broth, tender protein, and hearty vegetables. It's a comforting and deeply flavorful Vietnamese noodle soup experience, perfect for a satisfying meal.
At a glance: This easy soups and stews recipe yields 4 servings in about 40 minutes (10 min prep, 30 min cook). It uses 11 ingredients — including certified gluten-free chicken or vegetable stock, cooked protein, yellow onion — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Vietnamese Bun Bo Hue: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Vietnamese Bun Bo Hue: This recipe relies on naturally gluten-free ingredients like cornstarch for thickening and certified gluten-free stock. It avoids any ingredients derived from gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup cooked protein (shredded chicken, cooked beef, lentils, or beans)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 can diced tomatoes (14.5 oz, optional)
- 2 tbsp neutral cooking oil (like avocado or canola)
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the neutral cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced yellow onion and minced garlic, sautéing until they become fragrant and softened, about 3-4 minutes. The onions should turn translucent and the garlic should be aromatic.
- 2
If using meat or poultry as your protein, add it to the pot now and brown it on all sides for about 5-7 minutes, stirring occasionally. If using lentils or beans, you can add them later with the stock.
- 3
Add the diced carrots and diced potatoes to the pot, stirring them with the onions and garlic for another 2-3 minutes until they begin to slightly soften. If using the optional diced tomatoes, add them now and stir to combine.
- 4
Pour in the certified gluten-free chicken or vegetable stock, ensuring it covers all the ingredients. Bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 20-25 minutes, or until the vegetables are tender and the flavors have melded beautifully. If using lentils or beans, add them during the last 15 minutes of simmering.
- 5
To thicken the soup slightly, slowly whisk the cornstarch slurry into the simmering broth. Continue to simmer for another 5 minutes, stirring occasionally, until the soup has reached your desired consistency and has a slightly glossy sheen. Season generously with salt and black pepper to taste, adjusting as needed.
Nutrition (per serving)
Tips & Notes
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.
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