Bún Bò Huế (Spicy Beef and Pork Noodle Soup)

Broth and soup

• 1 large Yellow onion
• 6 cloves Garlic
• 3 stalk Lemongrass
• 3 pieces Dried red chili
• 900 g Beef shank, bone-in
• 350 g Pork belly, skin on
• 2 liters Beef stock
• 2 tbsp Shrimp paste
• 3 tbsp Fish sauce
• 1 liter Water

To serve

• 300 g Rice vermicelli
• 200 g Bean sprouts
• 20 g Fresh coriander
• 2 pieces Lime
• 4 tbsp Chili oil

1. Halve the onion and lightly bruise the garlic cloves. Trim the lemongrass, then bash the stalks with the side of a knife to release their aroma. Snip the dried red chili into shorter lengths.
2. Put the beef shank and pork belly in a stockpot and cover with the water. Bring to the boil for 5 minutes, then drain and rinse the meat to remove scum. Rinse out the pot.
3. Return the meat to the pot and add the beef stock, onion, garlic, lemongrass and dried red chili. Bring to a gentle simmer, then cook partially covered for 2 hours, skimming occasionally, until the beef is tender and the pork belly is soft but sliceable.
4. Lift out the pork belly and beef shank; rest for 10 minutes, then slice the pork belly and pull or slice the beef from the bone. Strain the broth back into the pot and keep it at a gentle simmer. Whisk in the shrimp paste until dissolved, then season with the fish sauce.
5. Cook the rice vermicelli in a saucepan of boiling water until just tender, then drain well. Divide the noodles between bowls and top with the sliced meats. Ladle over the hot broth, then finish each bowl with bean sprouts, fresh coriander, a squeeze of lime and a drizzle of chili oil.

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