step 1 :

Ingredients & Preparation:

(the amount of each ingredient is up to you; here is just a guesstimate)

* Beef bones 8 – 10lbs
* Beef shanks, whole, 2 each
* Pig feet, cut into 1/2 inch thick, 2 each
* Daikon roots 1 each
* Yellow onion 3 each
* Lemongrass (plenty of them) at least 12 stems

* Rice noodles, size XL, 400gram package, 2 each

Step 2:

Boil salty water to blanch beef bones and beef shanks thoroughly; wash the bones individually under running water to remove all impurities.

Into a stock pot  add cold water and the cleaned beef bones; bring to a boil, then simmering to make a clear stock. Remove all impurity.

Add blanched beef shanks; some salt + some rock sugar + peeled daikon root; add the white part of lemongrass and yellow onion into the simmering stock. Save the green part of the lemongrass for later addition, near the end, so that the broth won’t turn green + for better aroma.

Blanch the pig feet slices in boiling salty water few (3) minutes; shave all hairs; remove all impurities by rinsing them under running water.

Boil the pig feet in a separate pot with well seasoned boiling water; when just cooked; remove and soak in cold water. Discard the boiling water.
The beef shanks should be cooked in about 30 -45 minutes, to the underdone side (nick and peek as a test for the desired state); do not cook the beef shank well done, since it will lose the flavor and texture – too dry – When you cut into the shank, the inside should be pink.

Step 3 :

When the beef shanks cool; slice them to your desired thickness, save into a container with cover; while preparing the seasonings for the dish, which compose of:

* minced lemongrass
* minced fresh garlic
* minced shallots
* red pepper flakes
* paprika or Annatto seeds
* oil (canola/vegetable)

The proportion can be roughly 1 part each, except the paprika/annatto seeds is only about 1/2 or 2/3. Adjust the proportion to your liking.

(extract the color & flavor of annatto seeds by simmering the seeds in canola oil; LOW HEAT; remove from heat source as soon as desired color achieved, strain & save)

Into a skillet under medium high heat, add cooking oil, then add minced shallots. When the shallots is light brown, add minced garlic until fragrant; then add minced lemongrass; then annatto oil. Do not use too much oil; just enough so that when the seasonings is done, it is a semi dried compound.

Step 4:
In a skillet add oil + minced garlic then add sliced beef, toss well; season with Three Crabs brand (VietHuong) fish sauce + sugar + MSG (optional) + Fine Shrimp Paste (optional) until the seasonings blend well to the beef. If you do not use MSG, you should use some Chicken Powder Seasonings for better flavor.

Don’t forget to add few (3) ladles full of the stock; cook the stock down; making sure all beef slices soaked in the well seasoned stock. By doing this, you can keep the sliced beef shanks flavorful longer.
Strain the stock, keep only the clear and full of flavor stock; remove and discard all other components. Taste and adjust the seasonings; if you do not add MSG into the stock, you should add some Chicken Powder Seasonings for better taste.

step 5:

TO ASSEMBLE THE BOWL:

You now have all key components for Bún Bò Huế in separate containers: the stock, the beef topping, the pig feet topping, the herbs & garnish (wedges of lime, extra seasonings, red hot pepper, Fine Shrimp Paste, reconstituted XL rice noodles.

Use a smaller pot and add just enough for the serving: stock + beef + pig feet and bring to a boil.

Into a bowl put the noodles, then pour in the content mentioned above; add PLENTY of minced Rau Răm (polygonum odoratum) + sliced onion. (it is the coarsely minced polygonum odoratum and the sliced onion which give the soup its just flavor); other garnishes is up to your liking.

SERVE HOT!