Beef Vermicelli Soup (Bun Bo Hue)
Step 1 Bring the bones and pork to boil in a large pot with water to cover. Drain and rinse well. Fill the pot with 16 cups of water and add the bones and pork. Bring to a boil, skimming the surface
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Ingredients
- 4 pounds pork or beef bones
- 2 pounds pork leg or pork sirloin (off top of leg)
- 3 tablespoons fish sauce
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon shrimp paste
- 2 lemon grass stalks, cut into 3-inch pieces and bruised with back of knife
- 2 tablespoons oil
- 1 tablespoon minced shallot
- 2 tablespoons minced lemon grass
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper or to taste
- 14 ounces dried rice vermicelli, about 1/8 inch thick
- 1 pound sirloin steak, thinly sliced
- 1/2 red onion, sliced paper thin
- 1/3 cup chopped cilantro
- 1/3 cup chopped green onions
- 1 cup rau ram (Vietnamese coriander leaves)
- 6 lime wedges, for serving
- 5 Thai bird chiles, chopped, for serving
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