Bun bo Hue

Method

Blanch beef shank and pork trotters in boiling water for 5 minutes, then drain and rinse thoroughly. Char shallots, garlic, and lemongrass over flame until fragrant, then pound together with galangal and chillies to form a paste. Heat oil in a large pot and fry the paste for 2-3 minutes until aromatic, then add shrimp paste and cook for another minute. Add the blanched meat, cover with water, bring to boil, then reduce heat and simmer for 90 minutes until beef is tender and pork is gelatinous. Season with fish sauce, salt, and sugar to taste. Meanwhile, soak rice vermicelli in hot water for 5 minutes until soft, then drain. Divide vermicelli between bowls, ladle hot broth and meat over the top, and serve with fresh herbs, lettuce, pickled shallots, and lime wedges on the side.