Bun bo Hue, a specialty of the Vietnamese city of Hue, combines thick rice noodles with a boldly spiced broth made with lemongrass and fermented shrimp paste. It is spicier than its northern neighbor, pho.
Simmer the beef with the onion and water over medium heat, with the lid partly open, for 90 minutes. Skim off the foam frequently.
Add the lemongrass, red pepper flakes, tomato paste, fish sauce, and sugar. Simmer over low heat for 25 minutes more.
Remove and thinly slice the beef. Strain the broth to clarify it.
Divide the noodles among bowls, arrange the beef slices on top, and pour over the hot broth.
Serve hot with cabbage, fresh herbs, and a lemon wedge.
Store the broth in a covered container in the refrigerator for 4 days or in the freezer for 3 months. Cook the noodles fresh; they will stick together if prepared ahead.
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