Bun Bo Hue

Pre-boil the bones, hock, trotters, Beef shanks until the impurity floats on top of the water. Usually 5 to 10 minutes.

Drain and rinse the bones, hock and trotters and beef shanks.

Put back contents into stockpot with enough water to cover and add in the whole peeled onion, ginger and lemon grass. Bring to the boil and reduce to simmer.

Simmer until shank and hocks are tender. Remove shank and hocks and soak in a bowl of hot water for 10 minutes until cool.

Slice beef shank.

Add in rock sugar to the stock and continue to simmer until flavorful.

When stock is done, strain stock through a fine sieve and add in fish sauce, salt, bun bo hue paste.

Add beef balls to the hot stock.

Heat oil and when oil is WARM, add add annatto seed. Steep seeds in warm oil until the oil turns red. Strain oil into stock. (I was advised by the cashier at the asian store that annatto seed will burn easily and if too hot oil is used for steeping, the color will be yellow and not red.)

Blanch vermicelli according to the intruction at the back of packet.

To serve, Put vermcelli in a large bowl, top with pork hocks, beef shank slices, gio and beef balls. Pour hot stock over.

Garnish with bean sprouts, thai basil, sliced red cabbage, lime wedges and sliced chilies.

Mix pounded chilies into fish sauce and serve on the side.

Serves