High Fructose Corn Syrup Free Vietnamese Spicy Lemongrass Beef & Pork Noodle Soup
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Learn more āIngredients
4 servings
For the broth
- 1 lb beef shank, bone-in
- 1 lb pork spare ribs or pork neck bones
- 8 cups water
- 3 stalks lemongrass, trimmed to the bottom 6 inches, bruised and cut into 3-inch pieces
- 1 tbsp garlic-infused oil
- 2 tsp annatto seeds (or 1 tsp ground annatto)
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp salt, plus more to taste
For the chili oil
- 2 dried red chilies (such as chili de arbol), whole
- 2 tbsp garlic-infused oil
- 1 stalk lemongrass, trimmed to the bottom 4 inches, finely minced
- 1 tsp chili flakes
For the noodles
- 12 oz dried round rice noodles (bun bo hue noodles, about 3mm thick)
- 4 oz pork blood cake, sliced into 1-inch pieces (optional)
Can be omittedpork blood cake
For serving
- 4 scallions, green tops only, thinly sliced
- 1 cup bean sprouts
- Ā½ cup fresh mint leaves
- Ā½ cup fresh vietnamese coriander (rau ram) or cilantro leaves
- 1 lime, cut into wedges
- Ā½ cup thinly sliced banana blossom (optional)
Instructions
- 1
Place the beef shank and pork spare ribs in the stockpot and cover with cold water. Bring to a boil over high heat and cook for 5 minutes, then drain and rinse the bones and meat under cold running water. Wipe the pot clean. This parboiling step removes impurities and produces a clearer broth.
- 2
Return the blanched beef shank and pork ribs to the clean stockpot. Add 8 cups of fresh water and the 3 bruised lemongrass stalks. Bring to a boil over high heat, then reduce to a steady simmer. Skim any foam that rises to the surface during the first 10 minutes.
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