Name: Bun Bo Hue Recipe: Vietnamese Spicy Lemongrass Noodle Soup
Yield: serves 6
Ingredients: 2 pounds oxtail, cut into 2- to 3-inch pieces; 2 pounds beef shank bones, cut into 2- to 3-inch pieces (ask your butcher to do this); 2 pounds pork neck bones; 1 pound beef brisket; 8 lemongrass stalks; 8 quarts water; 1 1/2 teaspoons red pepper flakes; 1 teaspoon annatto seeds*; 2 tablespoons canola oil; 2 large shallots, sliced; 1 teaspoon minced garlic; 1/4 cup finely chopped lemongrass; 2 teaspoons shrimp paste*; 2 teaspoons fish sauce, or to taste; 2 teaspoons sugar; fresh rice noodles (round); Thai basil; sliced green onions; Lime wedges; white onion, thinly sliced