Bun Bo Hue (Vietnamese Spicy Noodle Soup)

This recipe is NOT easy. It's probably going to take you the entire day, but it's so worth it. My favorite Vietnamese noodle soup.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Parboil beef bones, pork bones, pork hock, and beef shank for 10 minutes to remove impurities. Drain and rinse bones with cold water.

Step 2

Top up the pot with cold water and bring to a simmer. Add onion, shallots, lemongrass, rock sugar, and shrimp paste.

Step 3

Make a sachet of kaffir lime leaf, star anise, coriander seed, and dried mandarin peel. Add it to the pot.

Step 4

Meanwhile, grate garlic, and finely dice shallots. In a pan, combine neutral oil with anatto powder over medium heat. Then add garlic, shallots, chili flakes, and chili powder. Cook for a few minutes on low heat and add to the pot.

Step 5

Add a few pinches of salt and about a 1/4 cup of fish sauce to the pot for initial seasoning.

Step 6

Bring the pot to a simmer for 2 hours. After that, take out the pork hock and beef shank so they remain firm.

Step 7

Simmer the broth for another 4-8 hours.

Step 8

Strain the broth and season to taste with more fish sauce and salt.

Step 9

Boil rice stick noodles, slice beef shank, and assemble a bowl with your toppings of choice.