Soups And Steamboat Recipes - Hue Soup

Ingredients

• 6 thick slices beef shank

• 1 pork or bacon hock

• 1 lemon grass stalk

• 4 thick slices fresh ginger

• salt and black peppercorns

• 2 tsp chili paste

• 1 medium onion, thinly sliced

• 1 tbsp vegetable oil

• 250g (8 oz) thin egg noodles

• 1 1/2 cups shredded lettuce

• 1 medium cucumber, shredded

• 1 small carrot, shredded

• 2 tbsp chopped fresh coriander

• fish sauce

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Method:

1. Place the beef and pork or bacon in a large saucepan with water to cover generously. Tri the green leaves form the lemon grass, cut in halves lengthwise and bat with a cleaver to release its juices. Add to the pan with ginger, salt and peppercorns.

2. Bring to the boil, reduce heat and simmer for 1 1/2 hours, skimming the surface occasionally. Remove the meat, add the chili paste and simmer a further 20 minutes.

3. Remove meat from the bones and cut into chunks, return to soup. Sauté the onion in oil until well colored. Boil the noodles in lightly salted water until just tender.

4. Divide between six deep bowls and add the meat and hot soup. Serve lettuce, cucumber, carrot, coriander and fish sauce separately, adding to taste.