Vietnamese Hue Noodle Soup - Bun Bo Hue

My favorite Vietnamese restaurant, "Little Saigon", serves Bun Bo Hue as a weekend special, starting on Thursday night. Since I can't move in for the weekend, it is natural that I learn to prepare to make this delicious dish for myself. Now you, too, can enjoy it, without going far from your kitchen!

• Ready In: 2 hrs 25 mins
• Serves: 4

Ingredients

• 1  lb ham hock
• 6  stalks lemongrass, crushed and sliced thin
• 2  tablespoons nuoc nam
• 1  teaspoon sugar
• 1  teaspoon sea salt
• 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 (amount 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. Add nuoc mam, 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.
5. Thinly slice meats into small pieces.
6. 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.