Bún Bò Huế (Soupe de nouilles au bœuf épicée de Huế)

Ingredients

• 1500g beef shank
• 2300g pork hock
• 3200g pork blood cubes (optional)
• 4400g thick rice vermicelli (bun)
• 53 stalks lemongrass, bruised
• 62 tbsp shrimp paste
• 72 tbsp fish sauce
• 81 tbsp sugar
• 92 tbsp chilli oil
• 101 tbsp annatto seeds (for colour)
• 111 large onion, charred
• 124 cloves garlic
• 132 litres beef stock
• 14Fresh lime wedges
• 15Bean sprouts, Thai basil, coriander and mint
• 16Sliced fresh chillies

Instructions

1. 1Toast annatto seeds in a dry pan for 2 minutes, then steep in 2 tablespoons of hot oil to extract colour. Strain and set aside.
2. 2Place beef shank and pork hock in a large pot with beef stock, charred onion, garlic and lemongrass.
3. 3Bring to a boil, then reduce to a simmer. Skim off any foam. Cook for 2 hours until meat is tender.
4. 4Remove meat and slice thinly. Strain the broth and return to the pot.
5. 5Add shrimp paste, fish sauce, sugar and annatto oil to the broth. Simmer for 10 minutes.
6. 6Cook rice vermicelli according to package instructions. Drain and divide into bowls.
7. 7Arrange sliced beef, pork and blood cubes over the noodles.
8. 8Ladle hot broth over the noodles. Top with spring onions and fresh herbs.
9. 9Serve with lime wedges, bean sprouts, fresh chillies and chilli oil on the side.