Vietnamese Hue Noodle Soup - Bun Bo Hue

• 1 lb ham hock
• 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 of fresh mint
• 4 sprigs fresh cilantro
• 4 teaspoons sambal oelek or 4 teaspoons hot chili sauce
• 4 -8 fresh Thai red chili peppers (amount optional)
• 1 lime, cut into quarters

1. Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
2. Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
3. Strain the broth, reserving ham hocks if you desire them.
4. 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.
5. Thinly slice meats into small pieces.
6. 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.

ham hock, stalks lemongrass, nuoc nam, sugar, salt, black pepper, boneless sirloin, pork loin, rice noodles, bean sprouts, basil, mint, cilantro, sambal oelek, red chili peppers, lime

Taken from www.food.com/recipe/vietnamese-hue-noodle-soup-bun-bo-hue-32207 (may not work)