Vietnamese Bún Bò Huế Spicy Beef Noodle Soup with Lemongrass and Shrimp Paste

Ingredients

• 2 lbs beef shank, whole
• 1 lb pork trotters, cut into sections (optional but traditional)
• 3 stalks lemongrass, bruised and cut into 3-inch pieces
• 1 large onion, halved and charred directly over gas flame
• 3-inch piece fresh ginger, charred and peeled
• 3 tbsp shrimp paste (mắm ruốc)
• 2 tbsp fish sauce, plus more to taste
• 2 tsp sugar
• 2 tbsp annatto oil (or vegetable oil + 1/2 tsp paprika for color)
• 4 cloves garlic, minced
• 3 shallots, thinly sliced
• 2 tbsp chili oil or 1 tbsp Korean gochugaru for heat
• 10 oz thick round rice noodles (bún bò Huế noodles)
• Garnishes: bean sprouts, banana blossom (thinly sliced), fresh mint, perilla leaves, lime wedges, thinly sliced red chili, hoisin sauce

Instructions

1. Place beef shank and pork trotters in a large pot, cover with cold water, bring to a boil for 5 minutes. Drain and rinse under cold water. This parboiling removes impurities for a clear broth.
2. Return cleaned meat to the pot with 12 cups fresh water. Add charred onion, charred ginger, lemongrass, and 1 tbsp fish sauce. Bring to a boil, skim foam, then reduce to a gentle simmer for 1.5-2 hours until beef is tender.
3. Remove beef and pork. Strain the broth and return to the pot. Slice the beef thinly across the grain once cooled. Keep the pork pieces whole.
4. Make the spice base: heat annatto oil in a small skillet. Fry garlic and shallots 3 minutes. Add shrimp paste and cook 2 minutes, stirring, until fragrant (the smell will mellow in the broth). Add chili oil or gochugaru, cook 1 minute.
5. Stir the spice base into the strained broth. Add remaining fish sauce and sugar. Taste — the broth should be savory, slightly spicy, and aromatic with lemongrass. Adjust seasoning.
6. Cook noodles according to package directions until just tender. Drain and rinse with cold water to prevent sticking.
7. Assemble bowls: divide noodles among serving bowls. Arrange sliced beef and pork on top. Ladle very hot broth over everything. Serve with a full garnish plate of bean sprouts, banana blossom, fresh herbs, lime, chilies, and hoisin sauce on the side.