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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. oxtail (cut into 2- to 3-inch pieces, ask your butcher to do this)
- 2 lb. beef shank (bones, cut into 2- to 3-inch pieces, ask your butcher to do this)
- 2 lb. pork (neck bones)
- 2 lb. beef (marrowbones, cut into 2- to 3-inch pieces, ask your butcher to do this)
- 1 lb. beef brisket
- 8 lemongrass stalks
- 1 1/2 tsp. red pepper flakes
- 1 tsp. annatto seeds (ground)
- 1/4 cup canola oil
- 1 cup shallots (sliced, 2 extra-large shallots)
- 1 tsp. minced garlic
- 1/4 cup lemongrass (finely chopped)
- 2 tsp. shrimp paste
- 2 tsp. kosher salt
- 2 tsp. sugar
- 14 oz. rice noodles (dried round, cooked according to package directions, or 3 pounds fresh rice noodles)
- thai basil (sprigs)
- perilla (leaves)
- red cabbage (or Thinly sliced green)
- lemon wedges
- lime wedges
- yellow onion (Thinly sliced)
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