Bun Bo Hue (spicy Hue Style Noodle Soup With Lemongrass)

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• 1 lb ham hock
• 6 stalks lemongrass, crushed and sliced thin
• 2 tablespoons nuoc nam
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 2 teaspoons shrimp paste (mam ruoc)
• 1 teaspoon black pepper
• 4 ounces boneless sirloin
• 4 ounces boneless lamb loin
• 16 ounces rice noodles, cooked
• 1 cup bean sprouts
• 4 sprigs thai holy basil (regular basil ok)
• 4 sprigs fresh mint
• 4 sprigs fresh cilantro
• 4 teaspoons sambal oelek or 4 teaspoons hot chili sauce
• 4 -8 fresh thai red chili peppers (optional)
• 1 lime, cut into quarters

Recipe

• 1 bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
• 2 skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
• 3 strain the broth, reserving ham hocks if you desire them.
• 4 dilute the shrimp paste in 1/4 cup of cold water and set aside for 10 minutes.
• 5 add nuoc mam, shrimp paste solution, sugar, salt and pepper,sirloin, and lamb loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
• 6 thinly slice meats into small pieces.
• 7 to serve, place a portion of noodles in serving bowl,top with some bean sprouts,lamb, beef, and some ham hock (if using),and ladle the broth over; add herbs,chili sauce,chilies, and lime juice to taste.