Spicy Vietnamese Beef Noodle Soup (Bun Bo Hue) Recipe

Ingredients

• 2 lb beef shank
• 2 lb oxtail
• 2 lb pork hocks
• 1 lb Huế style pork sausage, chả Huế, which has garlic and whole peppercorns
• 1 lb block of pork blood

For Broth Base & Seasoning:

• water, I used an 8 quart pot, and added water to cover the meat.
• 24 fl oz chicken broth
• 12 lemongrass stalks, leafy tops removed, roots smash
• 2 yellow onions., large halved, to be removed from the broth after fully cooked
• 3 tbsp salt
• 2 tbsp sugar
• 2 tbsp shrimp paste, Lee Kum Kee brand
• 4 tbsp fish sauce
• 2 tsp MSG (monosodium glutamate), if not using oxtail, add 4 teaspoons

For Aromatics & Color:

• 3 tbsp anatto seeds
• 3 tbsp neutral cooking oil
• 2 tbsp shallot, sliced
• 2 tbsp garlic, minced

For Herbs & Veg:

• mint
• basil
• bean sprouts
• birds eye chile or jalapeno
• lime sliced

For Banana Flower:

• 1 banana flower
• 2 cup water
• 1 lemon, juiced

For Noodles:

• 14 fl oz dried rice noodle, medium or large thickness

For Sate (Spicy Chile Condiment):

• 20 g dried Thai chile, crushed
• 1⁄2 cup neutral cooking oil
• 80 g shallot, or white onion, minced
• 40 g garlic, minced
• 30 g lemongrass, minced
• 2 tbsp Korean chile powder, (gochugaru)
• 1 tbsp fish sauce
• 1 tbsp sugar
• 2⁄3 tsp salt
• 1⁄2 tsp MSG (monosodium glutamate)