Bun Bo Hue Recipe (Spicy Vietnamese Noodle Soup) - Chili Pepper Madness

Ingredients

• 4 pounds (1.8 kg) beef shank or oxtails
• 2 pounds (.9 kg) pork hocks ((or use trotters))
• 1-1/2 tablespoons salt (divided)
• 1 pound (450 g) beef brisket
• 1 large onion (peeled and quartered)
• 6-8 cloves garlic (peeled and smashed)
• 4 stalks lemongrass (cut into 3-inch pieces and smashed)
• 2- inch knob of ginger (sliced)
• 1-2 tablespoons chili flakes or fresh sliced chilies (adjust to your spice preference)
• 1 teaspoon ground annatto seeds (optional, for color)
• 2 tablespoons shrimp paste
• 1 small shallot (minced)
• 1-2 garlic cloves (minced)
• 2 tablespoons vegetable oil
• Salt and sugar to taste (use white or brown sugar)
• 1 pound (450 g) thick rice noodles ((round, not flat noodles))
• Fish sauce, Fresh herbs (cilantro, Thai basil, mint), Bean sprouts, Lime wedges, Sliced red onion, Sliced green onions, Sliced cabbage or bok choy
• 1/2 cup vegetable oil (or other neutral oil)
• 2 tablespoons minced hot chili pepper
• 2 tablespoons minced lemongrass
• 2 tablespoons minced garlic
• 2 tablespoons minced shallot
• 1 tablespoon Korean chili flakes (gochugaru, or use other chili flakes)
• Salt to taste (just a pinch)