Nuoc cham (dipping sauce)
½ part sugar
1 part fish sauce
1 part vinegar or lime juice
3 parts water
Combine 1 part fish sauce, 1 part sugar, 3 parts water, and ½ part vinegar or lime. Bring to boil. Done.
*To garnish, add minced garlic, ground fresh chilies, thinly sliced carrots and daikon.
**Will last up to a month when refrigerated.
Bun Bo Hue (Spicy Beef Noodle Soup)
Beef shanks, 2 whole pieces
Beef bones, 3 bags from the Asian grocer
Lemongrass, 5-7 stalks, cut into 4 inch lengths
Yellow onion, 1 whole, peeled, and preferably roasted
Rock sugar, 1 large chunk
Fish sauce, 1 cup
Fermented shrimp paste, to taste (optional but recommended)
For spicy sauce: 1 onion, 3 tbsp crushed red peppers, 1 tbsp paprika
Fill large pot with water two thirds. Bring to rolling boil. Add 3-4 tbsp of salt. Add all bones into pot. Bring water back to boil.
Dump water and bones into sink. Rinse pot and thoroughly scrub impurities off bones. Place lemongrass on bottom of pot or tie up in big bundle so they don’t float around. Put bones back on top of lemongrass.
Fill pot with water. Add onion. Bring back to boil and simmer uncovered for 3-4 hours.
As broth simmers, skim off impurities/gunk.
Add boneless beef shanks to broth. Remove after 30-40 minutes when done. Set aside and slice when cooled.
Add one large chunk of rock sugar, one cup of fish sauce, and fermented shrimp paste to taste.
In a separate pan, slice one whole onion very thinly and sautee in oil. After 5-7 minutes of sautéeing, add crushed red pepper and paprika. Add a bit of broth water into sautee pan to prevent burning. Add contents of pan into pot of broth. Done.
*Pour broth onto fat, round rice vermicelli noodles with sliced beef shanks.
**For garnish: Thinly sliced 1 whole yellow onion, 1 batch of roughly chopped cilantro, 1 batch of minced green onions, lemons
***Pig trotters and buffalo testicles are traditional additions you may want to add