INGREDIENTS………………………………..

DIPPING SAUCE………………………………

• Dried chili	1/8 tbsp
• Shallots	2
• Garlic	3 tbsp
• Basil	100 g
• Bean sprouts	100 g
• Banana blossoms	100 g
• Annatto seeds	1 tbsp
• Spices	handfu
• Cooking oil	2 tbsp
Fried Chili Fry minced red onion, garlic, lemongrass, dried chili powder in oil on medium heat for 10’. You can add annatto oil for color.

Clean the pork hocks, oxtail and beef shank

Add the meat, lemongrass, onion and 1 tbsp salt to
the pot and fll with water almost to the brim. Bring
to a boil then reduce the heat to medium-high to
maintain a low boil over 3h. Remove the pork hocks
and oxtail frst, continuing to cook the beef shank
for 3h. Remove the beef shank, and add salt, fsh
sauce, seasoning to taste.
Cool the beef shank, then slice. Chop the pork
hock into pieces.

Add the annatto seeds into a heated pan with oil.
Stir the seeds over medium heat until they give
up their bright red color. Remove the seeds, add
salt, seasoning, garlic, dried chili, chopped shallots
and stir until brown. Add this mixture to the pot of
broth for color.

Immerse the noodles in boiling water. Drain.
Place the noodles in a serving bowl. Top with
Vietnamese pork sausage, pork hock, beef and
minced scallions. Add the broth.

Serve with fresh chili, fried chili, basil, banana
blossoms, and bean sprouts.