Vietnam - Vietnamese Hue Noodle Soup (Bun Bo Hue)

Vietnamese Hue Noodle Soup 

(Bun Bo Hue)

Ingredients

-       1 lb ham hocks

-       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 fresh mint

-       4 sprigs fresh cilantro

-       4 teaspoons sambal oelek or hot chili sauce

-       4-8 fresh Thai red chili peppers (amount optional)

-       1 lime, cut into quarters

Directions

-       Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.

-       Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.

-       Strain the broth, reserving ham hocks if you desire them.

-       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.

-       Thinly slice meats into small pieces

-       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.