Bún Bò Huế (Spicy Beef Noodle Soup)

Instructions

1. 1In a large pot, bring enough water to a rolling boil (100°C / 100°C). Add the about 450 g Beef shank, about 450 g Beef brisket, and about 450 g Pork knuckles, and blanch for 5 minutes. Drain the meats and rinse them thoroughly under cold running water to remove any impurities.
2. 2Return the blanched about 450 g Beef shank, about 450 g Beef brisket, and about 450 g Pork knuckles to the large pot. Add the 4 bruised stalks Lemongrass, 1 charred Onion, 2 charred slices Ginger, 2 tablespoons Annatto seeds, and 8 cups Water. Bring the mixture to a rolling boil over high heat (100°C / 100°C), then reduce the heat to low and simmer gently (around 87.78-93.33°C / 88-93°C) for 3 to 4 hours, or until the meats are very tender and easily pierced with a fork, reaching an internal temperature of 96°C.
3. 3Carefully remove the cooked about 450 g Beef shank, about 450 g Beef brisket, and about 450 g Pork knuckles from the pot. Place them on a cutting board and let them cool for 15 minutes to allow the juices to redistribute. Slice the about 450 g Beef brisket and about 450 g Beef shank into thin, 0.635 cm slices, and set aside. Strain the broth through a fine-mesh sieve into a clean bowl or back into the pot, discarding the solids (lemongrass, onion, ginger, annatto seeds), and reserve the clear broth.
4. 4In a small saucepan or a 15.24 cm skillet, heat 2 tablespoons Chili oil over medium heat (148.9-162.8°C / 150-160°C). Add 1 tablespoon Shrimp paste and cook, stirring constantly, for 1 minute until fragrant. Pour this chili oil and shrimp paste mixture into the reserved broth.
5. 5Stir 2 tablespoons Fish sauce and 1 tablespoon Sugar into the broth. Taste the broth and adjust the seasoning as needed by adding more fish sauce or sugar, until it achieves a balanced savory, sweet, and spicy flavor.
6. 6Bring a large pot of water to a rolling boil (100°C / 100°C). Add the about 450 g of thick Rice vermicelli noodles and cook for 8 to 10 minutes, or until the noodles are tender but still slightly firm to the bite. Drain the noodles thoroughly in a colander.
7. 7Divide the cooked about 450 g of thick Rice vermicelli noodles among 4 serving bowls. Arrange the sliced about 450 g Beef brisket, sliced about 450 g Beef shank, and about 450 g Pork knuckles on top of the noodles in each bowl. Ladle the hot, seasoned broth over the noodles and meat, then garnish each bowl with 1 cup Bean sprouts and 1/4 cup chopped Mint. Serve immediately with 4 Lime wedges on the side.

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