Bun bo hue (spicy noodle soup)

Name: Bun bo hue (spicy noodle soup)
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6 portions
Ingredients: 400 g oxtail; 450 - 550 g pork rashers; 4 stalks fresh lemongrass; 1 brown onion; 2 tsp shrimp paste; 1 tbsp salt; 900 - 1000 g water; 100 g fresh bean sprouts; 100 - 150 g purple cabbage; 2 spring onions/shallots; 8 sprigs fresh coriander; 6 sprigs fresh Thai basil; 1 fresh long red chilli; 1 white onion; water; 200 g flat rice stick noodles; 30 g oil; 2 tsp annatto seeds; 70 g eschalot; 3 garlic cloves; 3 tsp dried chilli flakes; 2 tbsp fish sauce; 1 tbsp palm sugar

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Preparação 20min

Total 1h 50min

6 portions

Ingredientes

Stock

oxtail pieces (5-6 cm - see Tips)
400 g
pork rashers rind removed and meat cut into halves
450 - 550 g
fresh lemongrass white part only, bruised and cut into halves; green part reserved for later use
4 stalks
brown onion (approx. 120 g), cut into halves
1
shrimp paste (see Tips)
2 tsp
salt
1 tbsp
water plus extra as needed (approx. 300-400 g)
900 - 1000 g

Soup

fresh bean sprouts to serve
100 g
purple cabbage cut into thin slices, to serve
100 - 150 g
spring onions/shallots cut into thin slices on the diagonal, to serve
2
fresh coriander leaves only, to serve
8 sprigs
fresh Thai basil leaves only, to serve
6 sprigs
fresh long red chilli trimmed, deseeded if preferred and cut into thin slices, to serve
1
white onion (approx. 150 g), cut into thin slices
1
water and boiling water, for soaking, plus extra as required to top up stock
flat rice stick noodles
200 g
oil
30 g
annatto seeds (see Tips)
2 tsp
eschalot
70 g
garlic cloves
3
dried chilli flakes
3 tsp
fish sauce
2 tbsp
palm sugar (2 cm cube)
1 tbsp