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Title: Bún Bò Huế (Spicy Beef Noodle Soup) PT 2
Categories: Soups, Vietnamese
Yield: 20 Servings

See part 1

Add 28 cups cold water into now-clean-pot. Add the pineapple, onion
halves, lemongrass stalks, and ginger halves, salt, chicken bouillon
and rock candied sugar. Bring it to boil over high heat, once the
water starts to boil, lower the heat to medium and cook on simmer for
2-1/2 hours. Continue to remove any residues that floats up the
surface of the pot as you go.

Meanwhile, let's prepare the meat balls, the sate sauce & the noodles!
Combine all ingredients for meatballs in a mixing bowl and cover and
keep it in a fridge until ready to use.

Heat a small sauce pan over medium heat; add cooking oil. Add the
shallots and cook for 1 to 2 minutes. Add the lemongrass. Sauté for
2 to 3 minutes then turn off hea and add the garlic, red chili
flakes, paprika powder and fish sauce. Continue stirring for another
minute or so, until it forms a thick paste. Set aside.

Cook the rice noodles by following the directions of the package. You
might have to cook longer than what the direction says though,
because it's really thick noodles and takes a while. My package said
12 to 14 minutes but it took 25 minutes for me. You want to make sure
it cooked all the way soft then drain, rinse under cold water to
remove excess starch then drain completely with no cover. We are
air-drying this noodles to absorb the flavor better, and it's
Vietnamese secret!

After 2-1/2 hours, remove all the fragrance vegetables and fruits
along with the beef shank. Rinse beef shank with cold water, cover in
a tight container and refrigerate for at least 30 to 45 minutes
before slice. Remove from the fridge and slice into 1/8" thickness.
Cover and keep it in a fridge until ready to serve.

Back to main broth, add fish sauce, bun bo hue seasoning and sate
sauce. If it's not seasoned enough to your taste, then add 1 tb fish
sauce at a time until you reach your desire taste. If you are using
shrimp paste, add at this point.

Let the broth still over medium heat and rolling boil and now, drop
the meatballs into pot using a small size ice cream scoop. It will
float to the surface once it's done. When the meatballs are done, we
are ready to serve!

In a serving bowl, arrange cooked noodles, the meat slices then ladle
over the broth with beef neck bones and meatballs. Top with a little
bit of all the garnishes as you desire. Spoon in some chili oil if
you like & don't forget a squeeze of fresh lime!

Recipe by Seonkyoung Longest

Recipe FROM: <https://seonkyounglongest.com/bun-bo-hue/>

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