Huê´-Style Spicy Beef And Rice Noodle Soup (Bún Bò Huê´)

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7 tbsp. canola oil

1 thinly sliced

1 tbsp. annatto seeds

2 lbs. boneless beef shank (shin), halved

crosswise, tendon removed and discarded

1 lb. boneless pork leg, from the upper butt portion

Salt and freshly ground black pepper

4 lbs. beef bones, cut into 2" pieces,

boiled for 3 minutes

1 1/2 lbs. fresh pork hock, cut into 1/2" slices

3 tbsp. plus 2 1/2 tsp. Vietnamese fish sauce

5 trimmed stalks lemongrass, 4 cut into 3"

pieces, bruised;1 minced

1 1" chunk Chinese yellow rock sugar

3 tbsp. dried chile flakes

3 cloves garlic, minced

1 tsp. granulated sugar

2 tbsp. fine shrimp sauce

2 14-oz. packages large round bún (Vietnamese

rice noodles), boiled, then rinsed with cold water

1/3 cup chopped rau ra˘m (Vietnamese coriander)

3 scallions, green parts only, trimmed and thinly sliced

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