Spicy Beef and Lemongrass Noodle Soup

Place 2 lbs rinsed beef marrow or knuckle bones in a large pot, cover with cold water, and bring to a boil. Boil 5 minutes, then drain and rinse the bones under cold water to remove impurities.

Return cleaned bones and 1.5 lbs beef shank or brisket to the pot. Add 12 cups water and bring to a boil over high heat. Skim off any foam that rises. Add 4 stalks bruised, cut lemongrass stalks, reduce heat to a gentle simmer, and cook uncovered for 90 minutes.

Remove beef shank or brisket when tender (internal temperature of 160 degrees F / 71 degrees C). Let it cool slightly, then slice thinly. Continue simmering the bones.

In a small saucepan, heat 2 tbsp vegetable oil over medium heat. Add 2 tbsp annatto seeds (or 1 tsp paprika for color) and cook 2 minutes until the oil turns deep orange; strain out the seeds. In the same colored oil, fry 4 cloves minced garlic cloves until fragrant, 30 seconds. Stir in 2 tbsp fermented shrimp paste (mam ruoc) and cook 1 minute.

Stir the shrimp paste-garlic oil into the simmering broth. Season with 1/4 cup fish sauce, 2 tsp granulated sugar, 2 tsp salt, and 2 tbsp chili oil or sambal oelek. Taste and adjust seasoning.

Strain the broth through a fine-mesh sieve, discarding bones and lemongrass. Return broth to the pot and keep at a low simmer.

Divide 8 oz cooked per pkg round bun bo Hue rice noodles (or pho noodles) among four deep bowls. Arrange sliced beef over the noodles. Ladle hot broth over everything.

Serve with 2 cups bean sprouts, 1 cup shredded banana blossom (canned, drained), 1 cup chopped fresh herbs (mint, cilantro, green onion), and 2 limes cut into wedges lime on the side.