Bún Bò Huê Vietnamese Spicy Beef Noodle Soup

Ingredients

• For the Broth:
• 2 pounds (905g) boneless beef shanks
• 2 pounds (905g) meaty beef bones, such as neck bones or oxtails
• 1 1/2 pounds (680g) fresh (un-smoked) ham hocks, cut into 1- to 2-inch-thick rounds
• 2 tablespoons (30ml) neutral oil, such as vegetable, canola, or grapeseed
• 1 teaspoon annatto seeds
• 1 medium yellow onion (8 ounces; 225g), halved through root end
• 2 stalks lemongrass, cut into roughly 5-inch lengths, then halved lengthwise and lightly crushed with the blunt side of a knife
• 1 teaspoon red pepper flakes
• 4 makrut lime leaves
• 1/4 cup (36g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• 1/4 cup (50g) sugar, plus more if desired
• 1/3 cup (80ml) fish sauce, plus more if desired
• 1 teaspoon MSG (optional)
• One-third of a peeled fresh pineapple
• 1/4 cup (70g) shrimp paste, such as Lee Kum Kee, plus more for serving
• For Serving:
• One 2-pound (905g) package bun bo hue rice noodles, cooked according to package instructions, then rinsed with cold water
• 1 pound (455g) cooked coagulated pork blood cake, sliced 1/2 inch thick
• 1 pound (455g) Vietnamese steamed ham (also called cha hue or cha lua), sliced 1/4 inch thick
• 1 bunch scallions (about 5 to 6 scallions), white and green parts, thinly sliced
• 1 medium yellow onion (8 ounces; 225g), thinly sliced
• 1 bunch fresh cilantro leaves and tender stems, chopped
• 1 bunch fresh mint sprigs
• 1 fresh banana blossom, thinly sliced crosswise and held in water with a splash of white vinegar, or 1/2 head green cabbage, shredded
• 2 pounds (905g) bean sprouts
• 2 to 3 jalapeños, bird's eye, or other hot green chiles, stemmed and thinly sliced
• 8 lime wedges

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