5 pounds oxtail and/or beef marrow bones
1 pound boneless beef shin (or flank steak)
2 pounds pork hocks (not smoked), cut crosswise 1-inch thick (or pork neck bones )
1 yellow onion, peeled and halved through the root
1 yellow onion, peeled and halved through the root
Kosher salt
10 stalks lemongrass
2 teaspoons shrimp paste
1/3 cup vegetable oil
2 teaspoons annatto seeds
1/3 cup minced shallots
2 tablespoons minced garlic
2 tablespoons chile flakes
3 tablespoons fish sauce, plus more to taste
5 teaspoons sugar, plus more to taste
Salt
2 pounds thick round rice noodles (see Cook's Note)
4 scallions, sliced
1 medium white onion, very thinly sliced and soaked in ice water for 20 minutes
1 medium white onion, very thinly sliced and soaked in ice water for 20 minutes
1 cup cilantro leaves, roughly chopped
Serving suggestions: bean sprouts, Thai basil leaves, very thinly sliced red cabbage, lime wedges
The rice noodles for this dish can be found in Chinese and Southeast Asian markets. They are similar to spaghetti in shape and thickness. Often "Bun Bo Hue" will be printed on the noodle package.