Spicy Beef and Pork Noodle Soup (Bún Bò Huế)

Ingredients

• 1 lb pork trotters or pork hocks
• 1 lb beef shank
• 10 cups water
• 2 stalks lemongrass, bruised and cut into 3-inch pieces
• 3 tbsp fish sauce
• 2 tbsp shrimp paste (mam ruoc)
• 2 tsp sugar
• 2 tbsp annatto oil (heat annatto seeds in oil until orange)
• 2 tsp chili flakes or sambal
• 400g round rice noodles (bun bo hue noodles)
• Garnish: sliced scallions, fresh herbs (perilla, mint, banana blossom), lime wedges, bean sprouts, sliced fresh chili

Instructions

1. 1

   Blanch pork and beef in boiling water for 5 minutes. Drain and rinse.

2. 2

   Add cleaned meat to a fresh pot with 10 cups water and lemongrass. Bring to a boil, skim foam, then reduce to a simmer.

3. 3

   Cook for 1.5-2 hours until the beef shank is tender but not falling apart. Remove beef and slice.

4. 4

   Season broth with fish sauce, shrimp paste, sugar, annatto oil, and chili flakes. Taste and adjust.

5. 5

   Cook noodles according to package directions. Drain.

6. 6

   Divide noodles into bowls. Add sliced beef and pork pieces.

7. 7

   Ladle very hot broth over the top. Serve immediately with the garnish plate on the side.