Vietnamese Hue Noodle Soup - Bun Bo Hue

Ingredients: 1 lb ham hocks 6 stalks lemongrass, crushed and sliced thin 2 tablespoons nuoc nam 1 teaspoon sugar 1 teaspoon sea salt 1 teaspoon black pepper 4 ounces boneless sirloin 4 ounces boneless pork loin 16 ounces rice noodles, cooked 1 cup bean sprouts 4 sprigs Thai holy basil (regular basil ok) 4 sprigs fresh mint 4 sprigs fresh cilantro 4 teaspoons sambal oelek or hot chili sauce 4-8 fresh Thai red chili peppers (amount optional) 1 lime, cut into quarters

Cooking Instructions: Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass. Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours. Strain the broth, reserving ham hocks if you desire them. Add nuoc mam, sugar, salt and pepper, sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat. Thinly slice meats into small pieces. To serve, place a portion of noodles in serving bowl, top with some bean sprouts, pork, beef, and some ham hock (if using), and ladle the broth over; add herbs, chili sauce, chilies, and lime juice to taste.

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