Bun Bo Hue

🔥 Prep

• Rinse the 500 g beef shank and 300 g pork hock, then cut each into roughly 5‑cm chunks.
• Trim the 3 stalks of lemongrass, bruise them with the back of a knife, and slice into 5‑cm pieces.
• Measure out 1 tbsp shrimp paste and 1 tbsp chili oil and set aside in small bowls.
• Place the 400 g thick rice noodles in a large bowl, cover with warm water and let soak for 20 minutes until pliable, then drain.

🔥 Cook

• 1. In a large pot, combine the beef shank chunks, pork hock chunks, bruised lemongrass pieces, and 4 L water; bring to a rolling boil over high heat.
• 2. Once boiling, reduce heat to a gentle simmer (around 95 °C) and skim off any foam that rises to the surface for the first 5 minutes.
• 3. Add the measured 1 tbsp shrimp paste and 1 tbsp chili oil to the pot; stir to dissolve and continue to simmer on low heat for 2 hours, or until the meat is fork‑tender.
• 4. Remove the meat pieces from the broth; shred the beef shank and slice the pork hock into bite‑size pieces, then return the shredded meat to the pot.
• 5. Taste the broth and adjust seasoning with fish sauce or salt if needed; keep the broth at a low simmer (≈80 °C) while you prepare the noodles.
• 6. Bring a separate pot of water to a boiling (100 °C) point; add the drained soaked rice noodles and cook for 30‑45 seconds until just tender, then drain immediately.
• 7. Divide the hot noodles among serving bowls; ladle the hot broth and meat over the noodles, ensuring each bowl gets a generous amount of liquid.
• 8. Finish each bowl with a drizzle of extra chili oil (optional) and fresh herbs; serve immediately.

🔥 Serve

• Garnish each bowl with sliced lime wedges, fresh cilantro, Thai basil, and sliced raw onions or bean sprouts if desired.
• Offer extra chili oil and fish sauce on the side for those who want more heat or saltiness.
• Serve the Bun Bo Hue hot, accompanied by a side of sliced baguette or crusty bread for dipping.