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

My parents are from Hue. Although growing up in Sai Gon, I am a big fan of this noodle soup. Cooking and eating bring me back memories of the old time

• Ready In: 3 hrs 20 mins
• Serves: 6
• Yields: 1 bowl

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 pork loin
• 16  ounces  rice noodles, cooked
• 1  cup bean sprouts
• 4  sprigs  Thai holy basil (regular basil ok)
• 4  sprigs of 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

Directions

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 pork 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,pork, beef, and some ham hock (if using),and ladle the broth over; add herbs,chili sauce,chilies, and lime juice to taste.