Bun Bo Hue

Ingredients

Red chili peppers

2, sliced

Lime wedges

4

Thai basil

1 bunch

Bean sprouts

1 cup

Vermicelli noodles

500 grams

Chili oil

2 tablespoons

Shrimp paste

2 tablespoons

Fish sauce

3 tablespoons

Garlic

4 cloves, minced

Shallots

2, chopped

Lemongrass

2 stalks, crushed

Pork shoulder

500 grams, sliced

Pork bones

500 grams

Beef bones

500 grams

Instructions

1. In a large pot, combine the beef bones, pork bones, lemongrass, shallots, and garlic. Cover with water and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 2 hours to create a rich and flavorful broth.
2. After 2 hours, remove the bones from the pot and strain the broth to remove any small bone fragments. Return the strained broth to the pot.
3. In the same pot, add the sliced pork shoulder, fish sauce, and shrimp paste. Let it simmer for another 30 minutes until the pork shoulder is tender.
4. While the pork is simmering, prepare the vermicelli noodles according to the package instructions. Once cooked, drain and set aside.
5. In a small bowl, create a spicy mixture by combining the chili oil and shrimp paste.
6. To serve, divide the cooked noodles among bowls. Top them with the tender slices of pork shoulder and fresh bean sprouts. Ladle the savory broth over the noodles.
7. Finish off each bowl with a garnish of Thai basil, lime wedges, and sliced red chili peppers for an added burst of flavor.
8. Serve hot and enjoy the rich flavors of this traditional Vietnamese noodle soup.