Bun Bo Hue (Spicy Beef Noodle)

The recipe

Instructions

1. 1
   Place the beef shin and bones in a stock pot, cover with 3L water. Add halved onions, smashed lemongrass and garlic.
2. 2
   Bring to a gentle simmer for 90 minutes until the beef is fork-tender.
3. 3
   Remove the beef, slice thinly. Strain the broth and return to a clean pot. Stir in shrimp paste, fish sauce, sugar and chilli oil.
4. 4
   Soak the rice noodles for 10 minutes until pliable. Reheat the broth.
5. 5
   Divide noodles between bowls, top with sliced beef, ladle over screaming-hot broth. Serve with herbs, lime and extra chilli oil at the table.

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