Bun Bo Hue (Spicy Beef Noodle Soup)

In a large pot, combine beef bones and brisket with enough water to cover. Bring to a rolling boil for 5-10 minutes to remove impurities. Drain and rinse the bones and meat thoroughly under cold water. Clean the pot.

Return the blanched bones and brisket to the clean pot. Add 8 liters of water, lemongrass stalks (bruised and tied in a knot), and pineapple chunks. Bring to a boil, then reduce heat to a simmer. Skim off any foam or scum that rises to the surface for a clear broth. Simmer for at least 3 hours, or until the brisket is tender.

After 3 hours of simmering, add the rock sugar and salt to taste. Continue to simmer for another 30 minutes. Remove the lemongrass and pineapple.

Heat 1/2 cup of vegetable oil in a pan over medium heat. Add annatto seeds and cook until the oil turns red. Strain out the seeds, discarding them.

In the same pan with the infused oil, add minced garlic and chili flakes. Sauté for about 1 minute until fragrant, being careful not to burn.

Add minced shallots and shrimp paste to the pan. Cook, stirring constantly, for about 3-5 minutes until the shallots are softened and the mixture is fragrant and slightly thickened.

Once the brisket is tender, remove it from the broth and let it cool slightly. In a bowl, combine fish sauce, salt, garlic powder, black pepper, minced shallots, and fermented shrimp paste. Add the cooked brisket to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes.

Heat a pan over medium-high heat. Add the marinated brisket and sear on all sides until lightly browned. This step adds depth of flavor.

Slice the seared brisket thinly against the grain. Set aside.

Cook the rice noodles according to package directions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.

Boil the pork blood cubes in water until firm and cooked through. Drain and cut into bite-sized pieces.

Finely chop the scallions, cilantro, and thinly slice the onion. Prepare lime wedges.

Add the prepared chili paste to the simmering broth. Stir well to combine. Taste and adjust seasoning with salt if needed. Let it simmer for another 5-10 minutes for flavors to meld.

In each serving bowl, place a portion of cooked rice noodles. Top with slices of seared beef, pork blood cubes, and sliced onion.

Ladle the hot, flavorful broth over the noodles and beef. Garnish generously with chopped scallions and cilantro. Serve immediately with a side of bean sprouts, Thai basil, lime wedges, and chili sauce.