BEEF AND PORK KNUCKLE NOODLE SOUP / BUN BO GIO HEO (4 servings)
Ingredients
For the stock:
- 1 lb of pork knuckle/hocks
- 1 lb beef brisket cut into cubes
- 8 cups of water
- 1 Tbsp of salt
- 1 stalk of lemongrass bruised with heavy objects or side of cleaver
Other ingredients:
- 1 lb rice noodles cooked according to instruction on package
- 1 Tbsp of shrimp paste
- 12 shallots peeled and thinly sliced
- 1 stalk of lemongrass cut off the woody ends and finely chopped
- 1 Tbsp of annatto seed/ achiote seeds
- ½ cup saw tooth leaves ngo ngai
- 2 Tbsp of oil
Garnishes:
- 3 stalks of spring onion finely chopped
- ½ cup of shaved banana blossom optional
- ½ cup bean sprouts
- ½ cup fresh mint leaves
- ½ cup of sawtooth leaves ngo ngai
- 2 limes cut into quarters
- 3-4 red chilis finely chopped
Instructions
- In a large pot, add in 8 cups of water with 1 Tbsp of salt and bring to a boil. Add in the beef, leg of pork and lemongrass. Bring to a boil again and then lower the heat to let it simmer for the next 1 1/2 to 2 hours (until the meat is tender). Skim off any foam that rises as it cooks. Remove the meat from the pot. Discard the lemongrass
- In a large skillet, preheat about 2 Tbsp of oil, add in annatto seeds and saute until the oil turn red in color. Turn off the heat and strain off the seeds and discard. Put the oil back into the skillet. Add in shallots, chopped lemongrass, and shrimp paste and saute until really fragrant. Add this into the stock you prepared above along with 1/2 cup of the sawtooth leaves. Add the meat back into the stock
- When ready to serve, portion the cooked noodles out. portion out the beef and pork. Generously ladle the hot soup over the noodles. Sprinkle with some chopped spring onion and serve with the rest of the sawtooth leaves, bean sprouts, banana blossom, chilis, and mint leaves on the side. Squeeze in some lime juice over it.
