Vietnamese Spicy Beef Noodle Soup

Instructions

1. Prepare the broth
   In a large stockpot, add beef shank and pork hocks. Cover with cold water (about 5 quarts) and bring to a boil. Reduce heat and simmer for 10 minutes. Drain and rinse the meat pieces to remove impurities. Clean the pot.
2. Create the aromatic base
   Return the pot to medium heat and add annatto oil. Sauté lemongrass and onions until fragrant, about 2-3 minutes. Add the meat back to the pot along with 5 quarts of fresh water. Bring to a boil, then reduce to a simmer.
3. Develop the broth flavor
   Add shrimp paste, fish sauce, and sugar to the broth. Simmer gently for about 2 hours, or until the meat is tender. Skim off any foam that rises to the surface. Once meat is tender, remove it from the broth and slice the beef thinly. Set aside.
4. Season the broth
   Taste the broth and adjust seasonings with additional fish sauce, sugar, or chili oil as needed. The broth should have a balance of spicy, salty, and slightly sweet flavors. Keep hot while preparing the remaining components.
5. Prepare the noodles
   Cook the thick rice noodles according to package instructions until just tender. Drain well and divide among serving bowls.
6. Assemble the soup
   Place sliced beef, pork sausage, and a few pieces of the pork hock over the noodles in each bowl. Ladle the hot broth over the meat and noodles. Add a spoonful of chili oil if desired.
7. Add fresh garnishes
   Top each bowl with bean sprouts, Thai basil leaves, and sliced chilies if using. Serve immediately with lime wedges on the side for squeezing over the soup.