Clean the beef leg bones and blanch them in boiling water, then discard the water. Simmer the bones overnight. Soak the fermented shrimp paste in water overnight. Boil the beef shank and pork hock until cooked.

For the broth: Combine the bone broth with the meat boiling liquid. Season to taste, then add a bundle of lemongrass.

Heat a pan, add annatto oil, and sauté the garlic until golden. Pour this mixture into the broth. After soaking, use only the clear liquid from the shrimp paste and add it to the broth. Adjust seasoning to taste.

Place rice vermicelli noodles in a bowl, slice the meats and arrange on top with Vietnamese sausage, onion, and Vietnamese coriander. Ladle the hot broth over and serve with fresh herbs on the side.