Bun Bo Hue

Add the pork bones, short ribs and beef shank to a large pot and cover with water. Bring to a simmer and cook for 5 minutes.

Strain and scrub the bones clean under water.

Place the meat back in the pot and add the broth, lemongrass, pineapple, kaffir lime leaves, coconut sugar, fish sauce and onion. Add water until the bones are almost fully covered.

Bring to a boil, turn down the heat and cover, simmering on low for 4 hours. Remove from heat.

Strain the broth through a cheesecloth lined strainer and set the meat aside. Reserve the meat and broth separately.

Pull the meat off the bones and set aside to serve in the soup. Keep the broth warm over low heat while you finish any other prep.

Add the shrimp paste, fish sauce, shallot, garlic, chilies and MSG to a food processor and pulse until a paste is formed. Set aside.

Add the oil to a skillet and heat over medium-low heat. Add the annatto seeds and fry for 1-2 minutes. Remove from heat and strain. Discard the annatto seeds.

Add the oil back to the skillet and heat to medium-low heat. Add the puree and fry for 2-4 minutes, until it becomes fragrant. Remove from heat and let cool.

Add the broth, sliced meat, fresh mint, cilantro, Thai basil, red onion and a squeeze of lime juice. Spoon in the sate sauce to taste.

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