The dark, fiery, and fiercely aromatic beef noodle soup of Central Vietnam. It relies on a violently heavy broth extracted from beef bones and pork knuckles, tinted blood-red with annatto and heavily perfumed with massive stalks of bruised lemongrass and fermented shrimp paste.
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The Blanch. Violently all bones and meat for 10 minutes . Discard the foul water and wash the bones completely. This ensures the final heavy broth remains clean.
The Long Extraction. Place the clean bones, beef shank, bruised lemongrass stalks, and a charred onion in a massive pot of fresh water. aggressively. Remove the beef shank after 2 hours when tender. Continue the bones for another 2 hours .
The Funk. Dissolve the dense, pungent shrimp paste (mắm ruốc) in water, let the sediment settle, and pour only the clear, highly aromatic liquid into the broth.
The Fire Oil. In a small pan, heat oil and annatto seeds until the oil is deeply red. Discard seeds. minced lemongrass and chili flakes in this red oil, then dump the entire violently sizzling mixture into the broth.
The Assembly. Place hot, thick noodles in a bowl. Top with thin slices of the beef shank, pieces of pork knuckle, and cubes of blood. Ladle the , fiery-red, lemongrass-scented broth over everything. Serve with a mountain of shredded banana blossom.
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