A robust, spicy, and lemongrass-heavy noodle soup from Central Vietnam. Thicker cylindrical rice noodles are served in a rich broth made from beef and pork bones, flavored with fermented shrimp paste.
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13 items
Parboil beef_shank and pork_hock in boiling water for 10 minutes to clean scum. Drain and rinse.
Place meat bones in a clean large stockpot with 4 liters of water, onion, pineapple, and lemongrass. Bring to boil then .
Dissolve shrimp_paste in warm water, let settle, and pour only the liquid into the pot (discard sediment).
broth for 2-3 hours until meat is tender. Remove meat, cool, and slice. Continue broth.
Season broth with fish_sauce, sugar, and chili_oil_sate.
Boil thick_rice_noodles according to package instructions.
Assemble: noodles in bowl, topped with sliced meats. Ladle hot spicy broth over top.
Garnish with cilantro, scallions, and serve with lime_wedges.
