Vietnamese Spicy Beef Noodle Soup (Bún Bò Huế)

Bún Bò Huế is a popular Vietnamese rice noodle (bún) soup dish with sliced beef (bò), Vietnamese pork sausage (chả lụa), and congealed pork blood (huyết heo). Huế is a city in Central Vietnam from which it originated. Despite its name, Bún Bò Huế is made with a stock that is left to simmer with oxtail, pork bones, lemongrass, fish sauce, and fermented shrimp paste for roughly two hours (these are common ingredients).

The recipe for Bún Bò Huế stock is shown below. You can find the full recipe at Vicky Pham.

Ingredient	Amount	Description
Pork knuckles	2 lbs	Clean the bones and meat: To a large stockpot, add knuckles, boneless shanks and tendon. Add water to cover and bring the pot to a boil. When the pot reaches a rolling boil and impurities float to the top (about 5-7 minutes after boiling), turn off the heat. Place a colander in the sink and drain the contents of the pot into the colander. Thoroughly rinse bones/meat under cold running water and drain dry. Wrap up boneless pork shank into a tight bundle with twine for easier slicing later.
Boneless beef shank	½ - 1 lbs
Boneless pork shank	½ - 1 lbs
Beef tendon	½ lb