A fierce, pungent, deeply red noodle soup from central Vietnam. Known for its unapologetic use of fermented shrimp paste, intense lemongrass aroma, and spicy chili oil.
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Parboil and clean the bones. them with heavily bruised lemongrass and charred onion for 2 hours .
Dissolve the shrimp paste in water, let the grit settle, and pour only the clear, funky liquid into the broth.
Heat oil in a pan, minced lemongrass, garlic, chili flakes, and annatto seeds to create a bright red, spicy 'sate' oil.
Pour the red sate oil directly into the broth. Season with fish sauce and sugar to balance the intense salt/funk.
Cook the thick round noodles and place them in bowls.
Slice the cooked beef shank and arrange it over the noodles. Ladle the red broth over the top. Garnish heavily with shredded banana blossom and lime.
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