Bun Bo

1. Par boil all the bones then rinse the bones with cold water.

2. Add bones to a large pot along with a whole onion and fill pot with water. Bring pot to a boil then skim impurities as necessary.

3. Add lemongrass, salt, palm sugar, and mushroom seasoning. Reduce heat to low-medium and let simmer with pot slightly covered for about 2 hours or until oxtail is tender. Remove pork hocks when tender, about 45 minutes to an hour.

4. To make the color oil, heat up neutral oil then add sliced shallot and minced lemongrass and fry until fragrant. Reduce the heat and add paprika. Mix well.

5. Remove the pork bones and hocks, leaving only the oxtail. Add the color oil to the broth. Adjust taste as desired.

6. Combine pork paste with minced garlic and sugar to make the pork balls. Shape into balls and add to the pot. Cook until they float to the top.

7. Marinate sliced rare beef with salt, black pepper, and neutral oil.

8. Assemble a bowl with noodles, cooked oxtail, pork balls, and sliced rare beef. Pour hot broth over the sliced rare beef to cook it. Add chopped green onion and cilantro.

9. Enjoy with hot chili oil and vegetables if desired.