Bún Bò Huế

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Recipe

Ingredients

1 pound	beef shank
0.5 pound	pork hock
1 piece	lemongrass stalk, smashed and cut into sections
1 piece	onion, peeled
3 cloves	garlic, smashed
1 tablespoon	shrimp paste
1 tablespoon	fish sauce
1 tablespoon	sugar
1 tablespoon	vegetable oil
1 tablespoon	annatto seeds
0.5 pound	vermicelli noodles
1 cup	bean sprouts
1 cup	fresh herbs (Thai basil, cilantro, mint)
1 piece	lime, cut into wedges
—	salt to taste
—	chili paste to taste

Instructions

1. 1 Rinse the beef shank and pork hock under cold water. In a large pot, add the meats and cover with water. Bring to a boil, then reduce heat and simmer for 5 minutes. Drain and rinse the meats to remove impurities.
2. 2 Refill the pot with 8 cups of water. Add the cleaned beef shank, pork hock, lemongrass, onion, and garlic. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours until the meats are tender.
3. 3 Remove the meats from the broth and let them cool slightly. Slice the beef and pork into thin pieces.
4. 4 Strain the broth to remove solids, and return the liquid to the pot. Add shrimp paste, fish sauce, and sugar to the broth. Adjust seasoning with salt and chili paste according to taste.
5. 5 In a small pan, heat vegetable oil over medium heat. Add annatto seeds and stir until the oil turns a deep red color. Strain the oil to remove seeds and add the colored oil to the broth.
6. 6 Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water to stop cooking.
7. 7 To serve, divide noodles into bowls. Top with slices of beef and pork. Ladle the hot broth over the noodles and meat.
8. 8 Garnish with bean sprouts, fresh herbs, and lime wedges. Serve with additional chili paste on the side.