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Ingredients
US|METRIC
6 SERVINGS
- 400 grams rice vermicelli noodles (dried round)
- 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)
- fried shallots (crispy, to serve)
- lime wedges (to serve)
- broth
- 2 pig (’s trotters, halved, get your butcher to do this)
- 600 grams oxtail (1 lb 5 oz, pieces)
- 1 brown onion (large, unpeeled, halved)
- 4 lemongrass stalks (smashed, tied with string)
- 8 cms ginger (piece, just over 3”, unpeeled, sliced)
- 3 tsp. salt
- 500 grams beef shin (1 lb 1 oz piece, 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)
- 1/2 cup 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*)
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