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
  

Directions

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.