Back to 6 servings broth 2 lb beef shank, bone-in if available 1 lb beef bones, knuckle or neck, for body 1.5 lb pork hock, cut into rounds, or pork leg bones 4 stalks lemongrass, bruised, cut into 3-inch lengths 1 yellow onion, halved 3 shallots, halved 3 inch ginger, sliced 4 makrut lime leaves, optional 2 tbsp shrimp paste, Huế-style (mắm ruốc) if available, dissolved and strained 1 tbsp rock sugar, or granulated sugar, to balance 3 tbsp fish sauce, plus more to taste 1 tsp salt, to taste chile oil 2 tbsp neutral oil, such as canola or vegetable 1 tsp annatto seeds, for color 2 tbsp Korean chile flakes or Thai chile flakes, adjust for heat 1 stalk lemongrass, finely minced 2 cloves garlic, finely minced 2 tbsp shallot, finely minced noodles and toppings 1 lb thick round rice noodles (bún bò Huế) 4 oz Vietnamese pork sausage (chả lụa), sliced; optional 1 cup bean sprouts 1 small red cabbage, thinly shredded 1 bunch cilantro, chopped 2 scallions, thinly sliced 1 bunch Thai basil or mint 2 limes, cut into wedges
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1 Step 1: Cover the beef shank, beef bones and pork hock with cold water in a large pot and bring to a boil. Boil 10 to 15 minutes until scum rises, then drain, rinse the meat and bones well, and scrub out the pot.2 Step 2: Return the meat and bones to the clean pot with 10 to 11 cups fresh water, the onion, shallots, ginger, lemongrass and lime leaves. Bring just to a boil.3 Step 3: Reduce to a gentle simmer, uncovered, and skim off foam and fat as it rises. Simmer 1 to 2 hours, removing the pork hock once it is fork-tender but not falling apart.4 Step 4: Continue simmering the beef shank until tender enough to slice thinly, about 2 to 3 hours total. Remove it, cool, and refrigerate for easier slicing. Add water if the broth reduces too much.5 Step 5: Strain the broth if you want it clear, discarding the aromatics. Dissolve the shrimp paste in a ladle of hot broth, strain it back into the pot, then add the rock sugar, 3 tablespoons fish sauce and salt. Keep the broth at a gentle simmer.6 Step 6: For the chile oil, warm the oil with the annatto seeds over medium heat until bright red, about 3 minutes. Discard the seeds. Add the minced lemongrass, garlic and shallot and cook on low about 3 to 5 minutes until fragrant and softened.7 Step 7: Remove the pan from the heat, stir in the chile flakes and let them bloom for about 30 seconds. Let the oil cool slightly, then ladle in a spoonful of broth and pour the mixture back into the pot, leaving behind any burnt bits.8 Step 8: Boil the rice noodles according to the package, then rinse in cold water until cool and drain well so the broth stays clear.9 Step 9: Thinly slice the chilled beef shank and the pork hock, and slice the sausage. Prepare the herbs, cabbage, bean sprouts, scallions and lime wedges.10 Step 10: Bring the broth back to a boil. Divide the noodles among bowls and top with sliced beef, a piece of pork hock, sausage, cabbage and bean sprouts.11 Step 11: Ladle the boiling broth over each bowl, and finish with cilantro, scallions and basil or mint. Serve with lime wedges and extra chile oil on the side.getsaucepan.com/r/283344c9-9e11-54e2-bc62-33e8417fd6d8
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