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Ingredients

• 8 c beef stock - I used canned or boxed
• 6 stalks lemon grass - tender ends, bruised, 5"-6" in length
• 4 cloves garlic crushed
• 1.5" pieces of ginger sliced
• 6 oz pineapple juice
• 1-2 T. fish sauce (to taste)
• 2 limes
• 1 large onion
• 1-2 teaspoons chili paste with garlic (Rooster brand is what I use)
• 2 T vegetable oil
• 1 T annato seeds
• 2 T. Thai sour shrimp paste (Tom Yum paste)
• 14 oz round bun noodle (rice noodles)
• 2 c (packed loosely) fresh bean sprouts
• 1/2 c cilantro leaves
• 24 sweet Thai basil leaves (or regular basil)
• 1 lb thinly sliced beef or pork (I really like to use pork tenderloin) Freeze and slice when partially thawed.
• Sriracha Sauce
• hoisin sauce

Description

One Of My Favorite Dishes Is Bung Bo Hue, A Vietnamese Beef And Noodle Soup. It Is A Time Consuming And Complex Process To Make Traditionally, So I Have Come Up With This Fusion Recipe. The Broth Is Extremely Close To My Favorite Restaurant's But Takes A

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