BÚN BÒ HUẾ

Blanch and clean the bones and meat, then simmer with smashed lemongrass and onion until the broth is rich and the meats are tender. Remove the meats as they finish cooking, then season the broth with fermented shrimp paste, fish sauce, sugar and salt. Make the fragrant chile oil and stir it into the broth. Serve over thick rice noodles with the tender meat, shredded cabbage, bean sprouts, sliced onion, Vietnamese coriander, cilantro and fresh lime.