Vietnamese Hue Noodle Soup (Bun Bo Hue )

Ingredients
* 1 lb ham hocks
* 6 stalks lemongrass, crushed and sliced thin
* 2 tablespoons nuoc nam
* 1 teaspoon sugar
* 1 teaspoon sea salt
* 1 teaspoon black pepper
* 4 ounces boneless sirloin
* 4 ounces boneless pork loin
* 16 ounces rice noodles, cooked
* 1 cup bean sprouts
* 4 sprigs Thai holy basil (regular basil ok)
* 4 sprigs fresh mint
* 4 sprigs fresh cilantro
* 4 teaspoons sambal oelek or hot chili sauce
* 4-8 fresh Thai red chili peppers (amount optional)
* 1 lime, cut into quarters

Directions
Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
Strain the broth, reserving ham hocks if you desire them.
Add nuoc mam, sugar, salt and pepper, sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
Thinly slice meats into small pieces
To serve, place a portion of noodles in serving bowl, top with some bean sprouts, pork, beef, and some ham hock (if using), and ladle the broth over; add herbs, chili sauce, chilies, and lime juice to taste.