INGREDIENTS:
- 2 tablespoons + 4 tablespoons canola oil
- 3 medium yellow onions (2 chopped and 1 sliced thinly)
- ½ tablespoon annatto seeds (atsuete)
- 500 grams boneless beef shank, cut into roughly 1 inch chunks
- 2-3 1.5-inch pieces of bone with marrow (bulalo)
- Salt and freshly ground black pepper
- 2 tablespoons + 2 ½ teaspoons fish sauce (patis)
- 5 trimmed stalks of lemongrass (4 cut into 3-inch pieces and bruised, 1 minced)
- 1 teaspoon + 1 teaspoon sugar
- 2 teaspoons dried chili flakes
- 4 cloves garlic minced
- 1 teaspoon shrimp paste (bagoong)
- 150 grams Vietnamese egg noodles, boiled as per packaged directions
- A large bunch of Vietnamese coriander or culantro, root end removed
- 4 scallions, chopped
INSTRUCTIONS:
- Heat 2 tablespoons oil in a stockpot then add chopped onions. Cook onions until slightly soft, around 2 minutes. Add annatto seeds and cook until onions are dark yellow, around 4-5 minutes.
- Season beef with salt and pepper and add to the pot, pushing the onions to one side. Sear for about 4-5 minutes. Add 2 ½ liters of water and bring to a boil. Skim off and discard scum that forms on top. Add 2 tablespoons of fish sauce, bruised lemongrass, and 1 teaspoon sugar. Lower heat and simmer until meat is tender.
- While your meat is simmering, get on with the chili mix. Place remaining oil, chili flakes, garlic, and minced lemongrass in a small pot and gently simmer until fragrant (about 5 minutes). Remove from heat and stir in remaining fish sauce and sugar. Set aside.
- When meat is tender add shrimp paste and chili mixture (to taste). Taste for seasoning and adjust if needed. At the last moment toss in Vietnamese coriander and take off heat.
- Divide noodles into bowls (this will serve 2-3 people). Top each bowl with sliced onions and scallions. Pour the hot broth with some beef and bulalo into each bowl. Serve with remaining chili mix.
