Bun Bo Hue

Ingredients

• •Beef shank
• •Pork hock
• •Lemongrass
• •Shrimp paste
• •Chili oil
• •Rice vermicelli
• •Bean sprouts
• •Banana blossom
• •Lime

Steps

1. 1Simmer beef shank and pork hock together in a large pot of water for a couple of hours, skimming off any foam, until both are tender.
2. 2Bruise stalks of lemongrass and add them to the pot along with shallots, letting the broth simmer further to absorb their fragrance.
3. 3Stir a spoonful of fermented shrimp paste into the broth for depth, along with a splash of fish sauce and a little sugar to balance the seasoning.
4. 4Remove the meats, slice the beef shank thinly, and chop the pork hock into pieces, then set them aside.
5. 5Skim excess fat from the top of the broth and stir in a spoonful of chili oil to give the soup its characteristic reddish tint and gentle heat.
6. 6Cook thick round rice vermicelli noodles separately until tender, then divide them among serving bowls.
7. 7Ladle the hot, spicy broth over the noodles and top with the sliced beef and pork.
8. 8Serve with a plate of fresh herbs, shredded banana blossom, bean sprouts, and lime wedges for guests to add themselves.