Authentic Vietnamese Hue Beef Noodle Soup (Bún Bò Huế)

1.In a large pot, add the beef shank, beef brisket, pork hocks, halved onion, sliced ginger, and bruised lemongrass. Cover with water and bring to a boil.

2.Once boiling, reduce heat and simmer for about 2 hours, skimming off any foam that rises to the surface.

3.After 2 hours, remove the meats and strain the broth through a fine sieve to remove solids. Return the clear broth to the pot.

4.Add salt, sugar, fish sauce, shrimp paste, black pepper, and chili powder to the broth. Adjust seasoning to taste and simmer for another 30 minutes.

5.While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.

6.Slice the cooked beef shank and brisket into thin pieces. Set aside.

7.To serve, place a portion of cooked rice noodles in a bowl, top with slices of beef, and ladle hot broth over the noodles and meat.

8.Garnish with bean sprouts, fresh herbs, lime wedges, sliced chili peppers, and chopped green onions.