Bún Bò Huế Vietnamese Spicy Beef Noodle Soup

Remove the pork shank or hock after 45 to 60 minutes, depending on thickness. Remove the oxtail or ribs and beef shank once tender, usually around 1 1/2 to 2 hours. Transfer cooked meats to an ice bath to stop the cooking, then drain. Discard the onion, ginger, shallots, and spent aromatics, and keep the broth simmering gently.

Clarify the shrimp paste mixture. In a small pot, stir the mắm ruốc with about 5 cups water and bring to a boil. Skim off foam, turn off the heat, and let it settle for 15 minutes. Carefully pour only the clear seasoned liquid into the soup pot, leaving the cloudy sediment behind.

Make the lemongrass saté oil. Heat the neutral oil in a pan, add the annatto seeds, and cook for about 2 minutes until the oil turns deep orange. Remove and discard the seeds before they darken too much. Add minced lemongrass, garlic, and shallot, then cook until fragrant. Stir in minced red chili, sugar, 1 tbsp shrimp paste, dried chili saté, and part of the bún bò Huế sauce; cook for 2 to 3 minutes over medium heat.

Reserve about half of the lemongrass saté oil for serving. Stir the remaining saté oil into the broth along with the second bundle of bruised lemongrass and the remaining bún bò Huế sauce. Simmer for another 20 to 30 minutes, then season to taste with fish sauce.

Cook the bún bò Huế rice noodles according to the package directions. Slice the cooled meats. To serve, divide noodles among bowls, top with sliced beef, pork, optional pork blood, steamed pork loaf, green onions, and white onions, then ladle hot broth over the top. Serve with herbs, shredded cabbage or banana blossom, bean sprouts, lime wedges, and extra saté oil.