Spicy Lemongrass Bun Bo Hue

Instructions

1. Blanch the pig trotters and oxtail in boiling water for 2 minutes, then drain, rinse, and wash the pot. This first boil keeps the broth clear.
2. Return the pig trotters and oxtail to the pot with the onion, lemongrass, ginger, salt, and 5 quarts water. Bring it to a simmer and cook uncovered for about 2 hours, skimming occasionally.
3. Add the beef shin and 1 to 2 quarts more water as needed to keep the meat submerged. Cook for another 1 1/2 hours until the meat is tender. Pull the meat from the pot, slice the beef shin, salvage any meat from the trotters and oxtail, and discard the aromatics.
4. Make the satay in a small pan by heating the vegetable oil and annatto oil, then cooking the shallot and shrimp paste until fragrant. Stir in the bun bo hue seasoning and sugar, then scrape the mixture into the broth with the fish sauce. Simmer briefly, then taste and adjust with more salt if needed.
5. Cook the rice noodles according to the package directions. Divide them among bowls, top with the sliced meat, and ladle over the bubbling broth.
6. Finish each bowl with bean sprouts, cabbage or banana blossom, mint, cilantro, fried shallots, chile, and lime.