Name: Imperial Spicy Pork and Beef Soup, with Shrimp Dumplings and Shaved Banana Blossoms
Yield: Makes 4 to 6 bowls as a one-dish meal
Cuisine: Vietnamese
Ingredients: 3 lb./(1.4 kg.) Pork bones, about 2 to 3-inch (5 to 7.5 cm.) pieces (split fresh pig’s feet if possible]; 6 cloves Garlic, smashed; 1 tbsp. Annatto seeds; 5 stalks Lemongrass, trim tip and root, cut the rest of stalk into 4-inch (10 cm.) lengths and bruise slightly; 2 medium Yellow onions, cut in quarters; 2 lb. (.9 kg.) Beef bones, about 2 to 3-inch (5 cm. to 7.5 cm) pieces (shin, marrow or knuckle bones); 1 lb. (454 g.) Beef brisket or chuck, cut into pieces about 2 inches wide, 2 inches thick by 4 inches long (5 cm. wide, 5 cm. thick by 10 cm. long); 1 tsp. Black peppercorns, crushed; 1-2 tbsp. Vietnamese style shrimp paste (start with one and see if you can handle two, it is pungent really bolsters the overall flavor); 2 tbsp. Fish sauce (nước mắm); 1 tsp. Kosher salt; 1-inch (2.5 cm.) piece Rock sugar, about 1 oz. (28 gm.); 1½ lb. (700 g.) Pork hock, sliced, about ½ inch (1.3 cm.) thick (butcher will do this for you)

Preparation info

Makes
4 to 6
bowls as a one-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

After tasting this soup from Huế central Vietnam, you will begin to wonder why beef, pork and shrimp are not combined more often. Pork and beef bones, lemongrass, and chilies make a spicy broth. The addition of Vietnamese shrimp paste (mắm ruốc or mắm tôm) adds a depth of flavor that only fermented seafood can bring. Meaty pork bones work well in this broth, but fresh pigs feet create the best body. For the same reason, try to use beef shinbones. Marrow bones will make