Bun Bo Hue Recipe (Spicy Vietnamese Noodle Soup)

Name: Bun Bo Hue Recipe (Spicy Vietnamese Noodle Soup)
Total time: 270 min
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)

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Bun Bo Hue is a comforting Vietnamese noodle soup known for its bold and spicy broth, a hearty and satisfying dish with complex, robust flavors, so good.

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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)