Bun Bo Hue (Spicy Beef Noodle Soup)

Blanch 2 lbs beef shank (bone-in) and 1.5 lbs pork hock or pork trotters: place in a pot, cover with cold water, boil 5 minutes, then drain and rinse. This removes impurities.

Return meats to a large pot. Add 12 cups cold water and 4 stalks bruised, cut into 3-in pieces lemongrass stalks. Bring to a boil, reduce to a simmer, and cook for 90 minutes until beef shank registers 195°F (90°C) internally.

Remove meats to a cutting board. Strain broth through a fine-mesh sieve and return to the pot.

Make the spiced oil: heat 2 tbsp neutral oil in a small pan over medium heat. Add 2 tsp annatto seeds (or 1 tsp paprika for color); cook 1-2 minutes until oil turns orange-red. Add 4 cloves minced garlic cloves and 2 tbsp chili garlic paste or sambal oelek; cook 1 minute. Stir in 2 tbsp shrimp paste (mam ruoc) and cook 30 seconds. Add to the broth.

Season broth with 3 tbsp fish sauce, 2 tsp granulated sugar, and 1 tsp salt. Simmer 10 minutes; adjust to taste.

Slice beef shank across the grain and pull pork meat off the hock; discard bones.

Cook 12 oz round rice noodles (bun bo hue noodles, 1/4-inch thick) per package directions. Drain and divide into bowls. Top with meats; ladle hot broth over top.

Serve with 2 cups fresh bean sprouts (for serving), 2 cups shredded shredded banana blossom or green cabbage (for serving), 3 limes lime wedges (for serving), and 1 cup fresh mint and perilla or shiso leaves (for serving).