Bún bò Huế (Hue spicy beef noodle soup)

Ingredients

For the broth

• 1 kg beef bones
• 500 g beef shank
• 200 g pork hock
• 2 onions, charred
• 1 lemongrass stalk, bruised
• 3 tbsp shrimp paste
• 2 tbsp annatto oil (for colour)
• 2 tbsp sugar
• 1 tbsp salt
• 4 tbsp fish sauce
• 1 tbsp chilli paste (or to taste)

To serve

• 400 g thick rice noodles
• 100 g thinly sliced beef sirloin
• ½ banana flower, sliced
• Bean sprouts
• Fresh mint, Thai basil and coriander
• Lime wedges

Method

1. Parboil the beef bones, shank and pork hock for 5 minutes. Drain and rinse.
2. Cover with 3 litres fresh water. Add charred onions, lemongrass, shrimp paste and annatto oil. Simmer 2 hours.
3. Strain. Season with sugar, salt, fish sauce and chilli paste.
4. Cook the noodles according to packet instructions. Divide among 4 bowls.
5. Top each with raw sliced beef. Pour boiling broth over to cook the beef.
6. Serve with banana flower, sprouts, herbs and lime.

Tip: Charred onions add depth — halve them and sear cut-side down in a dry pan until blackened.