Huế Beef and Pork Noodle Soup

Method

1. 01

   Blanch the bones and meat

   Cover beef bones, shank and pork hock with cold water in an 8 L pot. Bring to a boil for 5 minutes, drain, and rinse off foam. Clean the pot before making the broth.

   

2. 02

   Start the lemongrass broth

   Return the meat and bones with 4 L water, onion, bruised lemongrass and salt. Bring to a boil, skim, then simmer gently with the lid ajar for 3–3½ hours, removing each meat when tender. Top up with hot water to keep bones covered.

   

3. 03

   Lift out the tender pork

   Check pork hock after 75–90 minutes: skin should yield easily to a skewer but still hold together. Transfer to a shallow container with some broth. Cool and refrigerate within 2 hours while the beef and bones continue cooking.

   

4. 04

   Dilute the shrimp paste

   Mix shrimp paste with 100 ml hot broth drawn from the pot. Stir until no dense lumps remain, then leave 5 minutes. Use the smooth upper liquid and leave any gritty sediment behind.

   

5. 05

   Extract red annatto oil

   Heat oil and annatto seeds in a small pan over medium-low for 2–3 minutes until the oil turns red-orange. Do not let the seeds smoke. Strain into a heatproof bowl and discard the seeds, then return the oil to the pan.

   

6. 06

   Cook the chile aromatics

   Add shallots, garlic and minced lemongrass to the annatto oil. Cook over medium-low for 4–5 minutes until fragrant and softened. Stir in chile flakes for 30 seconds, then add diluted shrimp paste and cook 1 minute. Scrape this mixture into the broth.

   

7. 07

   Finish the beef and broth

   When shank is easily pierced after 3–3½ hours, remove it and rest 15 minutes. Discard bones, onion and long lemongrass stalks. Adjust broth to 3 L with hot water; add fish sauce and sugar and simmer 5 minutes, keeping the fine red aromatics in the soup.

   

8. 08

   Cook the thick noodles

   Boil noodles in a separate large pot for their package time, typically 12–15 minutes. Bite one to check that the white hard centre is gone but the noodle remains springy. Rinse briefly with warm water and drain thoroughly.

   

9. 09

   Prepare the vegetable plate

   Blanch sprouts in boiling water for 60 seconds and drain. Wash and dry shredded cabbage and herbs. Arrange with thin red onion and lime wedges. Keep the herbs out of the stockpot so their fresh aroma survives serving.

   

10. 10

    Slice and reheat the meats

    Slice beef shank across the grain into 3 mm slices. Return beef and chilled pork hock to the simmering broth for 3–5 minutes, or until both reach 74°C. Keep pork pieces intact and remove any loose bones before serving.

    

11. 11

    Serve the Huế noodle bowls

    Divide noodles and hot meats among six bowls. Ladle about 500 ml broth into each, including a little red aromatic oil. Add scallions and cilantro; serve the vegetables and lime alongside so each diner can add crunch and acidity.