Bun Bo Hue (Hue Noodle Soup)

The beef soup dish originated in the city of Huế, the old imperial capital of Vietnam. Like traditional phở bò, the broth of bún bò Huế is simmered with beef bones and Asian spices such as ginger, but the similarities pretty much end there. The real difference is that the broth is finished with lemongrass and red chiles.

Ingredients

• 1 lb ham hock
• 6 stalks lemongrass, crushed and sliced thin
• 2 tablespoons nuoc nam
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 4 ounces boneless sirloin
• 4 ounces boneless pork loin
• 16 ounces rice noodles, cooked
• 1 cup bean sprouts
• 4 sprigs Thai holy basil
• 4 sprigs fresh mint
• 1 lime, cut into quarters
• 4 sprigs fresh cilantro
• 4 teaspoons sambal oelek or 4 teaspoons hot chili sauce
• 4 -8 fresh Thai red chili peppers

Directions:

Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass

Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours

Strain the broth, reserving ham hocks if you desire them

Add nuoc mam, sugar, salt and pepper, sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat

Thinly slice meats into small pieces

To serve, place a portion of noodles in serving bowl, top with some bean sprouts, pork, beef, and some ham hock (if using), and ladle the broth over; add herbs, chili sauce, chilies, and lime juice to taste

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