Bún Bò Huế Birria Tacos

Method

1. For the saté, mince one-third of the lemongrass finely. Warm part of the oil with the annatto in a small pan on low heat for 2 min, until the oil turns orange, then remove the seeds. Add the shallots, garlic and minced lemongrass and fry until fragrant, then turn off the heat and stir in the chilli flakes.

   Add in this stepVegetable oil 1¾ tbspAnnatto seeds (or paprika) 1½ tspShallots, minced 2Garlic, minced 3Lemongrass stalks 0.9Dried chilli flakes 1 tsp

   low heat

2. Remove the stems and seeds from the guajillos and toast them in a dry pan on medium heat for 1 min, turning once, just until fragrant and pliable. Soak them in hot water for 10 minutes, then chop finely. Over-toasted chillies turn bitter.

   Add in this stepDried guajillo chillies (or other large dried chillies) 2

   medium heat

3. Cut the beef into 4 cm chunks. In a 20 cm pot, combine the beef, water, the rest of the lemongrass (bashed), the soaked chillies, half the saté, the shrimp paste, fish sauce and brown sugar. Bring to the boil over high heat and skim, then cover, turn down to low heat and simmer for 2 h, until the beef shreds easily with a fork. Add a splash of water if the liquid drops well below the meat.

   Add in this stepBeef shank (or chuck) 400 gWater 1,100 mlLemongrass stalks 2⅛Vietnamese fermented shrimp paste (mắm ruốc) 1½ tspFish sauce 1½ tbspLight brown sugar 1½ tsp

   high heat→low heat

4. Discard the lemongrass, lift out the beef and shred it with two forks. Strain the liquid (the consommé) back into the pot and spoon the red fat from the surface into a small bowl. Taste the consommé, adjust the heat with the remaining saté and keep it warm.

5. Mix the chopped onion and coriander, and cut the lime into wedges.

   Add in this stepWhite onion, finely chopped ½Coriander (cilantro), chopped 10 gLime 1

6. Dip one side of a tortilla in the red fat (or the remaining oil if you run out) and lay it in a 26 cm frying pan on medium heat. Put cheese and beef on one half, fold it over and cook both sides until the cheese melts and the outside is crisp. It takes about 6 min in total, in batches. Serve small cups of hot consommé topped with onion and coriander, with lime, for dunking the tacos.

   Add in this stepCorn tortillas (15 cm) 6Monterey Jack or mozzarella, grated 80 gVegetable oil 1¼ tbsp

   medium heat