Tết Bún Bò Huế (Spicy Vietnamese Noodle Soup)

• 1 large Yellow onion
• 60 g Ginger root
• 3 pieces Lemongrass
• 900 g Beef shank, bone-in
• 400 g Pork belly, skin on
• 2 tsp Fine sea salt
• 2 tsp Shrimp paste
• 1 tsp Ground Annatto
• 2 tbsp Chili oil
• 3 tbsp Fish sauce
• 300 g Rice vermicelli
• 4 pieces Spring onion
• 20 g Fresh coriander
• 2 pieces Lime
• 3 liters Water

1. Halve the onion and slice the ginger. Bash the lemongrass with the side of a knife, then cut each stalk into 2 to 3 pieces.
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 too.
3. Return the meat to the clean pot with the measured water, onion, ginger, lemongrass and fine sea salt. Bring to a gentle simmer, skim any foam, then cook partially covered for 2 hours, keeping the broth at a steady, quiet simmer.
4. Lift out the pork belly and beef shank. Rest for 10 minutes, then slice the pork and thinly slice the beef; keep covered so it stays warm.
5. Strain the broth back into the pot and return it to a gentle simmer. In a small saucepan, warm the chilli oil with the ground annatto for 1 to 2 minutes until fragrant, then stir this into the broth along with the shrimp paste and fish sauce; taste and adjust with a little more fish sauce or salt if needed.
6. Cook the rice vermicelli in boiling water until tender, then drain well in a colander. Divide the noodles between bowls and top with the sliced beef and pork.
7. Ladle the piping-hot broth over each bowl. Finish with sliced spring onion, fresh coriander and lime wedges for squeezing at the table.

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