Grandma's in the kitchen to show us her authentic Bun Bo Hue recipe (Vietnamese Spicy Beef Noodle Soup).

VIETNAMESE SPICY BEEF NOODLE SOUP RECIPE (BUN BO HUE)
Serves 6-8

INGREDIENTS

Beef Bones/Meat

4 lbs beef bones (neck bones, spare ribs and/or oxtail)
2 lbs boneless beef shank
2 teaspoons fine sea salt
1 stick Vietnamese ham (Cha Lua/Gio Lua; slice thin)

Stock

4 liters water
3 stalks lemongrass (160 grams; discard rough outer leaves, trim of woody green leafy ends and stem; cut in half; lightly smash with mallet; use one rough outer leaf to tie lemongrass into a bundle)
2 small white/yellow onions (130 grams total; peel)
1 small chunk ginger (50 grams, lightly smash with mallet)
Quarter of very ripe pineapple (200 grams)

Pork Blood

1-1/2 lbs congealed uncooked pork blood
1 shallot (peel and lightly smash with mallet)
1 golf-ball size ginger (50 grams, lightly smash with mallet)

Stock Seasoning

1 tablespoon chicken stock powder
1 tablespoon fish sauce
2 tablespoons fine sea salt
3 tablespoons granulated sugar
1/2 teaspoon MSG (optional)

Sate/Chili Oil (Best to use a food processor to chop below ingredients)

1/3 cup annatto oil (can substitute with vegetable oil)
10 shallots (peel; finely chop)
2 lemongrass (discard rough green leaves and trim off stem; thinly slice then chop finely)
1 bulb garlic (finely chop)
2 tablespoons red pepper flakes
1 tablespoon chili powder
2 tablespoons fish sauce or 2 tablespoons shrimp paste (mam ruoc)

Noodles

2 14-oz package dried extra large rice vermicelli (usually labeled Bun Bo Hue noodles)

Vegetables/Garnishes

1/2 lb bean sprouts
1 small white/yellow onion (peel and thinly slice)
3 green onions (thinly slice)
Small bunch cilantro (roughly chop)
1 small banana blossom (remove rough outer leaves, slice thin and immediately place in water with juice of 1 lime/lemon to prevent darkening)
1 lime/lemon (cut into wedges)

INSTRUCTIONS

To a large stock pot, add beef bones, shank and salt (2 teaspoons). Cover with water and heat on high. When pot reaches a rolling boil and impurities float to the top, turn off heat. Drain contents of pot into a colander placed in the sink. Thoroughly rinse bones/meat under cold running water to remove all the surface impurities. Wash pot thoroughly. Transfer parboiled bones/meat to pot, fill with water (4 liters) and return to stove. Add lemongrass bundle, white/yellow onions, ginger, and pineapple. Heat on medium-high/low simmer for 2-1/2 hours.

Wash pork blood under cold running water. Place pork blood into a small pot. Fill with water. Add shallot and ginger. Heat on very low for 1 hour. The low heat will prevent the honey comb texture. After one hour, drain and rinse pork blood with cold running water. Cut into small cubes and set aside.

Back to the stock pot, remove all the solids. Thinly slice the shank (for easier slicing, chill shank in fridge for 30 minutes). Remove all the meat from the other bones and slice thinly. To the stock pot, season with chicken stock powder, fish sauce, sea salt, sugar and MSG (optional). Add cooked pork blood cubes to stock pot to soak up flavor.

Prepare the sate/chili oil. In a medium-size saucepan, heat up annatto oil. Add shallots and fry until water dries up and shallot become fragrant. Add half of the fried shallot to the stock pot. Back to the saucepan, add lemongrass. Pan fry until fragrant. Lastly, add garlic and pan fry until fragrant. Add red pepper flakes, chili powder and fish sauce/shrimp paste. Mix until thoroughly combined and heat on medium-low for 2-3 minutes. Turn off heat and set aside.

In a medium-size stock pot, cook the noodles for 20-25 minutes until soft (disregard package instructions of cooking for only 3-5 minutes. That's not long enough!). Drain noodles into a colander placed in the sink and rinse with cold water to prevent sticking.

To assemble, place noodles into bowl. Add meat and pork blood cubes. Ladle in hot broth. Add 1-2 teaspoons of sate. Garnish with bean sprouts, onion, green onions, cilantro and banana blossom. Serve with a wedge of lime/lemon and enjoy!

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