Authentic Hue Style Spicy Beef Noodle Soup

First wrap 70g ginger, 700g onion, and 80g shallot tightly in foil, roast in an air fryer or oven at 350°F for 15-20 minutes until fragrant, then peel outer skin. Mince 2 shallots, 4 cloves of garlic, and 5 chilies separately. Finely chop 2 stalks of lemongrass and tie the remaining 6 crushed stalks into a bundle. Cut 500g pineapple into long wedges.

Bring a large pot of water to a boil, add ginger slices and 12g salt. Blanch 500g pork bones and 800g pork hock for 2 minutes until scum rises, then remove. Next, blanch 1 kg beef muscle and 300g beef plate for 2 minutes and remove. Wash all meats and bones thoroughly under clean running water.

Layer lemongrass bundles at the bottom of the pressure cooker, add washed 1 kg beef muscle and 300g beef plate, pour in 2 liters of water (do not exceed max fill line), add 5g salt, 10g seasoning powder, 35g rock sugar, half of the roasted onion, ginger, shallot, and half pineapple. Lock lid, set valve to sealing, and pressure cook for 25 minutes, then allow natural release.

In a large glass soup pot, add 2.5 liters of water, blanched 500g pork bones and 800g pork hock, 5g salt, 20g rock sugar, remaining roasted onion, shallot, ginger, lemongrass bundle, and half pineapple. Bring to a boil, skim scum, then simmer uncovered on low heat for about 50 minutes until pork hocks are tender. Remove hocks and bones into an ice water bath.

Put 80g Hue shrimp paste in a small saucepan, add 0.5 liters of water to dissolve, and boil. Once boiling, simmer on very low heat for 3 minutes to evaporate harsh odors, then let it settle.

Heat 3 tbsp cooking oil in a frying pan, add minced shallot, garlic, and lemongrass, and sauté. When fragrant and turning golden, stir in 1 tbsp Korean chili powder, then add 2 tbsp annatto oil for color. Mix well and turn off heat.

Slice 700g onion thinly and soak in ice water to reduce sharpness. Chop 4 green onions finely, cut 2 lemons into wedges, and slice remaining chili.

Open pressure cooker, test beef muscle with chopsticks; when easily pierced, remove and soak in cold water to keep firm. Strain spent aromatics from pork bone pot, pour in beef pressure broth, add 1 liter water (total ~4.5L). Pour in clear shrimp paste extract (~250ml), sautéed spice paste, seasoning mix (10g seasoning powder, 12g salt, 35g rock sugar, 3 tbsp fish sauce), and 4g MSG. Bring to a boil.

Soak 800g thick dried rice noodles for 20 minutes. Boil water in a large pot, add noodles, and cook for 15 minutes until tender yet chewy. Rinse thoroughly with cold water twice and drain.

Slice the cooled 1 kg beef muscle into ~5mm thick slices. Slice 300g beef plate, cut cooked pork hock into thick pieces, and slice lean pork pie.

Place cooked noodles in a bowl, top with sliced beef muscle, beef plate, pork pie, pork hock piece, green onions, and soaked onion slices. Ladle boiling hot spicy beef bone broth over everything until submerged, and serve.