Bun Bo Hue Spiced Beef Noodle Soup

Ingredients

• beef shank800g
• pork knuckle500g
• Vietnamese pork sausage (cha lua)200g
• thick rice noodles (bun bo)500g
• lemongrass stalks4
• shallots3
• garlic cloves4
• annatto seeds1 tbsp
• shrimp paste1 tbsp
• fish sauce3 tbsp
• rock sugar30g
• bird's eye chilies4
• bean sprouts200g
• fresh mint leaves1 bunch
• lime2

Directions

1. 1

   Rinse beef shank and pork knuckle under cold water. Place in a large pot with 3 liters of water. Bring to a boil, then skim off the foam. Reduce heat to a gentle simmer.

2. 2

   While the meat simmers, bruise lemongrass stalks with the back of a knife, then slice into 5cm lengths. Thinly slice shallots and garlic. In a small pan, heat 2 tablespoons oil over medium heat, add annatto seeds and stir until oil turns deep red. Strain and reserve the oil. In the same pan, sauté shallots, garlic, and lemongrass until fragrant. Stir in shrimp paste and cook for 2 minutes.

3. 3

   Add the sautéed aromatics and annatto oil to the broth. Add fish sauce and rock sugar. Cover and simmer for 1.5 hours, until beef and pork are tender. Remove the meats, let cool slightly, then slice into bite-sized pieces. Slice pork sausage into rounds. Keep the broth hot.

4. 4

   Cook the thick rice noodles according to package directions until tender but chewy. Drain and divide among 6 deep bowls. Top with sliced beef shank, pork knuckle, and pork sausage.

5. 5

   Slice bird's eye chilies and place on a small plate. Arrange bean sprouts, mint leaves, and lime wedges on a platter. Ladle the hot, fragrant broth over the noodles and meat, ensuring each bowl gets plenty of lemongrass and annatto oil. Serve immediately with the fresh herbs and chilies on the side, so your guests can add their own heat and crunch.