Ingredients you’ll need...

Soup base:
6 Liter water
Beef Neck Bones 2 lbs
Beef Shanks 2 lbs
Prok Hocks 1.5 lb
Beef Tendons 1 lbs
1 Large white onion
3 stalks of fresh lemongrass chopped into 3 inch length
3 sliced of ginger
1 Tablespoon chicken stock powder
1 Tablespoon sugar

(season stock after 2 hours)
Stock seasoning suggestions: (Adjust amount to your taste)
1 Tbsp Salt
2 Tbsps Sugar
3 Fish sauce
2 Tbsp of bun bo hue paste/seasoning (Optional)

BUN BO HUE SEASONINGS:
½ Cup of Canola Oil
1 Cup of Minced Onion
1 Cup Minced Lemongrass.
¼ Cup Minced Garlic
2 Tbsps sugar
1 Tbsp Paprika
1 Tbsp Finely Ground Shrimp Paste
2 Tbsps Dried Chili Flakes (Optional)

Garnish:
Beansprouts
Cilanto,
Green Onion,
Vietnamese Coriander (Rau Ram)

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