Vietnamese Beef Noodle Soup (Bún bò Huế) - Dairy and Egg Free

Ingredients

• 1 lb Beef Shank
• 1 lb Beef Brisket
• 8 cups Beef Broth
• 4 cups Water
• 3 stalks Lemongrass
• 2 inches Ginger
• 2 tablespoons Annatto Seeds
• 2 tablespoons Chili Oil
• 3 tablespoons Fish Sauce
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 lb Round Rice Noodles (Bún)
• 2 cups Bean Sprouts
• 2 cups Shredded Lettuce
• 4 servings Lime Wedges
• 1/4 cup Cilantro

Instructions

1. 1In a large heavy-bottomed pot (at least 8-quart capacity), combine the 1 lb Beef Shank, 1 lb Beef Brisket, 8 cups Beef Broth, 4 cups Water, 3 stalks Lemongrass (lightly bruised), and 2 inches Ginger (sliced). Bring the mixture to a rolling boil (212°F / 100°C) over high heat. Once boiling, reduce the heat to low to maintain a gentle simmer (around 190-205°F / 88-96°C) and cook for 1.5 to 2 hours, or until the beef is fork-tender.
2. 2Carefully remove the tender beef shank and brisket from the pot and place them on a cutting board to cool slightly for easier handling. Once cooled enough to touch, slice the beef thinly, about 1/4-inch thick, against the grain, then set the sliced beef aside. Pour the broth through a fine-mesh sieve into a clean bowl or back into the pot, discarding the lemongrass, ginger, and any other solids.
3. 3Return the strained broth to the large pot. Add the 2 tablespoons Annatto Seeds, 2 tablespoons Chili Oil, 3 tablespoons Fish Sauce, 1 tablespoon Sugar, and 1 teaspoon Salt. Bring the broth to a gentle simmer (around 190-205°F / 88-96°C) over medium-low heat and continue to cook for 30 minutes, allowing the flavors to meld and the broth to deepen in color.
4. 4While the broth simmers, fill a separate large pot with water and bring it to a rolling boil (212°F / 100°C) over high heat. Add the 1 lb Round Rice Noodles (Bún) to the boiling water and cook for 5 to 8 minutes, stirring occasionally, until the noodles are tender but still slightly firm to the bite. Drain the noodles thoroughly in a colander and rinse them with cold water to prevent sticking, then set aside.
5. 5To assemble each serving, place an equal portion of the cooked 1 lb Round Rice Noodles into four individual serving bowls. Arrange the thinly sliced beef over the noodles, then top each bowl with 2 cups Bean Sprouts, 2 cups Shredded Lettuce, and 1/4 cup Cilantro, divided evenly among the four bowls. Carefully ladle the hot, flavorful broth over the noodles and toppings, and serve immediately with 4 servings Lime Wedges on the side for squeezing.

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