400g (14 oz) dried round rice vermicelli noodles*
Vietnamese mint, to serve
bean shoots, to serve
fresh red chilli, thinly sliced, to serve
spring onions (scallions), thinly sliced, to serve
fresh coriander (cilantro), roughly chopped, to serve
crispy fried shallots, to serve
lime wedges, to serve
Broth:
2 pig’s trotters, halved (get your butcher to do this)
600g (1 lb 5 oz) oxtail pieces
1 large brown onion, unpeeled, halved
4 lemongrass stalks, smashed, tied with string
8cm-piece (just over 3”) ginger, unpeeled, sliced
3 tsp salt
500g (1 lb 1 oz) piece beef shin, or thick slices of osso bucco
1 tbsp shrimp paste, or to taste*
2 pieces bun bo hue seasoning*
1 tbsp fish sauce, or to taste
Satay:
½ cup (125ml/4 fl oz) vegetable oil
1 lemongrass stalk, white part only, finely chopped
4 garlic cloves, finely chopped
1 tbsp chilli powder
1 tbsp annatto powder (or seeds, see note)*
There are no reviews yet. Be the first one to write one.