Lemongrass Beef Noodle Soup (Bun Bo Hue Style)

Ingredients

• beef shank500g
• pork hock300g
• lemongrass stalks3
• ginger50g
• onion1 large
• shrimp paste1 tbsp
• fish sauce2 tbsp
• sugar1 tbsp
• rice noodles400g
• green onions4
• cilantro1 bunch
• lime2
• chili flakes1 tsp
• bean sprouts200g

Directions

1. 1

   In a large pot, add beef shank, pork hock, and enough water to cover. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and rinse the meat to remove impurities.

2. 2

   Return the meat to the pot and add 2 liters of water. Bring to a boil, then reduce heat to low. Add lemongrass stalks (bruised and cut into segments), ginger (sliced), and onion (halved). Simmer for 1 hour, skimming any foam.

3. 3

   Stir in shrimp paste, fish sauce, sugar, and chili flakes. Continue simmering for another 30 minutes until the beef is tender. Remove the meat and set aside. Strain the broth and return to the pot. Keep hot.

4. 4

   Meanwhile, soak rice noodles in warm water for 20 minutes, then drain. Cook noodles in boiling water according to package instructions, then drain and rinse under cold water. Set aside.

5. 5

   Slice the cooked beef shank thinly. Prepare the garnishes: chop green onions, cilantro, and cut lime into wedges.

6. 6

   To serve, divide noodles among bowls. Top with sliced beef and pork hock (if using). Ladle hot broth over. Garnish with green onions, cilantro, bean sprouts, and a squeeze of lime. Serve immediately.