Vietnamese Beef Noodle Soup (Bun Bo Hue) - Soy-Free

Ingredients

• about 450 g Beef shank
• about 910 g Beef bones
• 3 stalks Lemongrass
• 4 slices Ginger
• 1 large Onion
• 2 tablespoons Annatto seeds
• 1 tablespoon Chili powder
• 4 tablespoons Fish sauce alternative (coconut aminos)
• 1 tablespoon Sugar
• about 340 g Round rice noodles (bun)
• 2 cups Bean sprouts
• 1 cup Banana blossom (shredded)
• 1/2 cup Mint
• 4 each Lime wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 1 large onion (halved) and 4 slices of ginger on a baking sheet; roast for 20-30 minutes until they are deeply charred. While the aromatics roast, tie the 3 stalks of lemongrass into knots.
2. 2In a large (at least 8-quart / 7500 ml) stockpot, combine the about 450 g beef shank, about 910 g beef bones, the roasted onion, roasted ginger, knotted lemongrass, and 2 tablespoons of annatto seeds. Add enough cold water to cover all ingredients by at least 5.08 cm (approximately 12-14 cups / 3000-3500 ml), then bring to a rolling boil over high heat (100°C / 100°C).
3. 3Reduce the heat to low to maintain a gentle simmer, skimming off any foam or impurities that rise to the surface. Simmer, uncovered, for 2 to 2.5 hours, or until the beef shank is very tender and easily pierced with a fork (internal temperature should be 87.78-96.11°C / 88-96°C).
4. 4Carefully remove the about 450 g beef shank from the pot and let it cool on a cutting board for 10-15 minutes, then slice it thinly (about 0.3175 cm / 0.3 cm thick) against the grain. Strain the entire broth through a fine-mesh sieve into a clean large pot, discarding the bones, aromatics, and annatto seeds.
5. 5Return the strained broth to medium heat in the clean pot. Stir in the 1 tablespoon of chili powder, 4 tablespoons of fish sauce alternative (coconut aminos), and 1 tablespoon of sugar, heating until the broth is steaming hot.
6. 6In a separate large pot, bring at least 4 quarts (4000 ml) of water to a rolling boil over high heat. Add the about 340 g round rice noodles (bun) and cook for 5-7 minutes, stirring occasionally, until the noodles are tender but still slightly firm to the bite. Drain the noodles thoroughly in a colander and rinse briefly with cold water to prevent sticking.
7. 7Divide the cooked about 340 g round rice noodles, sliced about 450 g beef shank, 2 cups of bean sprouts, 1 cup of shredded banana blossom, and 1/2 cup of mint evenly among 4 large serving bowls. Ladle the hot, seasoned broth over the ingredients in each bowl until they are submerged, and serve immediately with 4 lime wedges.

Substitutions

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