Traditional Vietnamese Recipe - BUN BO GIO HEO (BEEF AND PORK KNUCKLE NOODLE SOUP)
For the stock:
1 kg pork/beef bones
1 kg pork knuckles
1 kg beef shrank
6 stalks of lemongrass
2 tbsp mam ruoc (Vietnamese fermented shrimp paste)
3 small onions (one thinly sliced)
For the pickles:
50g green chili pepper
Peel and dice 200g shallots, turnip, carrot and chili pepper
In a container, add 1 tablespoon of sugar, 2 tablespoon of vinegar, 2 tablespoon of water (122 ratio)
Soak the veggies in the pickling mixture for at least 3 hours.
Dissolve 2tbsp fermented shrimp paste in 300ml cold water and leave for 2 hours
In a small pot, boil knuckles & bones for 10 mins
Wash well with cold water to clean all the impurities
Place the bones to a big pot filled with 5 liter water
Add beef shrank and bring to boil again
Add 2 small onions and 1/4 of a pineapple
Smash 6 stalks lemongrass to release the fragrance. Tie them up and add to the pot.
Skim and remove the scum.
Cook on medium heat for 1 hour
Remove the meat and bones and soak in cold water so that it won’t blacken
Extract the clear broth of the fermented shrimp paste mixture. Leave out the dregs
Add to the pot. Discard the dregs
Season to taste with salt, fish sauce and chicken stock
Top up with coloring oil made from frying annatto seeds
Slice beef thinly.
In a serving bowl, add thin round rice noodle,meat and pork knuckles.
Sprinkle with spring onion and thinly sliced onion
Pour the broth over and serve with a spoonful of pickles.