Fiery Bun Bo Hue — Royal City Spicy Beef Noodle Soup

Bring a large pot of water to a boil. Blanch the beef shank and pork knuckle for 10 minutes, then drain, rinse thoroughly, and clean the pot to remove impurities.

Char the onion and ginger over an open flame or under the broiler until blackened on all sides. This adds a deep, smoky backbone to the broth.

Return the blanched meats to the clean pot with 4 quarts of fresh water. Add the charred onion, ginger, and bruised lemongrass stalks. Bring to a boil, then reduce to a steady simmer.

Skim any foam for the first 20 minutes, then let the broth simmer gently for 2 to 2.5 hours until the meats are fork-tender.

While the broth simmers, make the chili-annatto oil: heat annatto oil in a small saucepan, add the chili flakes, and cook on low for 2 to 3 minutes until the oil turns a deep brick-red. Set aside.

Remove the beef shank and pork knuckle from the broth. Slice the beef against the grain into thin pieces. Pull or slice the pork into bite-size portions. Set aside.

Strain the broth. Stir in the shrimp paste, fish sauce, sugar, and half of the chili-annatto oil. Taste and adjust — the broth should be spicy, funky, and slightly sweet.

Cook the thick rice noodles according to package directions, drain, and divide among large deep bowls.

Arrange sliced beef shank and pork over the noodles. Ladle the hot broth over everything. Drizzle with remaining chili-annatto oil.

Serve with a platter of shredded banana blossom, fresh herbs, bean sprouts, lime wedges, perilla leaves, and sliced red onion.