Bun Bo Hue

Ingredients

• •2 lbs beef shank or chuck roast, cut into chunks
• •1 lb pork knuckle or pork shoulder, cubed
• •3 stalks lemongrass, bruised and halved
• •2 inches fresh ginger, sliced
• •4 cloves garlic, minced
• •2 tablespoons shrimp paste
• •2 tablespoons fish sauce
• •1 teaspoon chili powder
• •10 cups water or beef broth
• •1 lb dried or fresh rice vermicelli noodles
• •2 cups fresh herbs (mint, cilantro, Thai basil)
• •1 lime, cut into wedges

Directions

1. 1Blanch beef and pork in boiling water for 3 minutes, drain and rinse thoroughly.
2. 2In a large pot, heat oil and sauté garlic, ginger, lemongrass, and chili powder for 2 minutes until fragrant.
3. 3Add shrimp paste, stir well, then add the blanched meat and stir-fry for 3 minutes.
4. 4Pour in water or broth, bring to boil, then reduce heat and simmer for 50-60 minutes until meat is tender.
5. 5Season with fish sauce and adjust spices to taste.
6. 6Cook rice noodles according to package directions, drain and divide among serving bowls.
7. 7Ladle hot broth and meat over noodles, top with fresh herbs, and serve with lime wedges.

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