Bún bò Huế (Vietnamese Beef Noodle Soup)

Instructions

1. Put the beef bones, beef shank, and pork hock in a large pot and cover with cold water. Bring to a boil and cook for 15 to 20 minutes to release impurities.
2. Drain everything, rinse the bones and meat well, and wash the pot clean.
3. Return the bones, beef, and pork hock to the clean pot. Add the lemongrass, onion, garlic, oil, and 4 litres water.
4. Bring the broth just to a boil, then lower to a very gentle simmer. Skim the surface during the first 30 minutes to keep the broth cleaner.
5. Simmer for about 1½ hours, then remove the beef shank once tender enough to slice. Set it aside to cool.
6. Continue simmering the broth with the pork hock for another 1½ hours.
7. Strain the broth into a clean pot and discard the solids, keeping the pork hock for serving if desired.
8. Stir the fish sauce, shrimp paste, salt, and sugar into the broth. Taste and adjust. It should be savory, slightly spicy later, and a little stronger than the finished bowl needs.
9. Make the chili oil by heating the oil in a small pan over medium heat. Add the annatto seeds and cook for about 1 minute until the oil turns red-orange.
10. Remove and discard the annatto seeds. Add the shallots and cook for 1 to 2 minutes until softened.
11. Add the garlic, chili flakes, and paprika and cook briefly, about 30 seconds, just until fragrant. Do not let it burn.
12. Let the chili oil cool slightly, then stir it into the broth.
13. Cook the rice noodles according to package directions until springy but tender. Drain and rinse briefly under cold water.
14. Slice the cooked beef shank thinly. Slice the pork hock meat and Vietnamese pork sausage, if using.
15. Divide the noodles among bowls. Top with sliced beef, pork hock, and pork sausage if using.
16. Ladle over the hot broth and finish with bean sprouts, Thai basil, cilantro, green onions, sliced onion, lime wedges, and chili.