Umami Lemongrass Beef Noodle Soup (Bun Bo Hue Inspired)

Instructions

1. 1

   Rinse beef bones and beef chuck roast under cold water. Blanch beef bones in a large pot of boiling water for 5 minutes to remove impurities. Drain and rinse bones.

   ~15 min
2. 2

   In the large pot, combine blanched beef bones, beef chuck roast, 2 liters of water, bruised lemongrass stalks, quartered shallots, and roughly chopped garlic and ginger. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour to create the broth.

   ~70 min
3. 3

   While the broth simmers, toast star anise and cinnamon stick in a dry pan over medium heat for 1-2 minutes until fragrant. Add these to the simmering broth.

   ~5 min
4. 4

   After the broth has simmered for 1 hour, carefully remove the beef chuck roast. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the strained broth to low heat.

   ~10 min
5. 5

   Season the broth with fish sauce and rock sugar. Stir until the sugar dissolves. Add chili paste to taste.

   ~5 min
6. 6

   Slice the reserved beef chuck roast thinly against the grain. Cook rice vermicelli noodles according to package directions. Drain and rinse.

   ~10 min
7. 7

   To serve, divide the cooked noodles among serving bowls. Top with slices of beef. Ladle the hot broth over the noodles and beef. Garnish with chopped scallions and fresh cilantro. Serve with lime wedges on the side.

   ~5 min