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Spicy Vietnamese Beef Noodle Soup (Bun Bo Hue)
PUPS WITH CHOPSTICKS34Ingredients
4Hours
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. beef bones
- 1 1/2 lb. pork hocks (cut into smaller pieces, ask your butcher to cut it for you)
- 1 lb. beef shank (or beef brisket)
- 12 cups water
- 1 onion
- 4 stalks lemongrass
- 2 whole star anise
- 1 rock sugar (yellow lump, 3cmx2cm, or 2 tablespoons brown sugar)
- 4 slices ginger
- 4 cloves garlic
- 5 kaffir lime leaves
- 1 1/2 Tbsp. shrimp paste
- 4 Tbsp. fish sauce ((tweak up, for a more flavourful broth))
- 1/4 Tbsp. salt
- 7 Tbsp. oil (flavourless oils like canola, vegetable, peanut)
- 1 Tbsp. annatto seeds
- 2 Tbsp. chili flakes (add more to make it more spicy, less to make it less spicy)
- 1 Tbsp. lemongrass (finely minced)
- 2 cloves garlic (finely minced)
- 3 shallots (finely minced)
- 1 pkg. rice vermicelli noodles (thick round, thick like spaghetti)
- 1 pkg. pork sausage (Vietnamese, Cha Lua)
- beef shank (Cooked, from the broth, sliced)
- pork hocks (Cooked, from the both)
- thai basil (or mint)
- green onions (finely chopped)
- bean sprouts
- lime wedges
- chilli (Birdseye)
- onions (Thinly Sliced)
- fried onions (Deep, or Shallots)
- banana blossom (Thinly sliced)
- cilantro
- red cabbage (Thinly Sliced)
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