First, place the pork bones, pork hock, and beef shank in a pot with cold water, a splash of vinegar, and some salt. Bring to a boil to remove impurities, then drain and rinse with cold water. Let drain, then return to a pot with 6–7 quarts (about 6–7 liters) of water and simmer.

Add 1 onion, 5 tablespoons sugar, and 5 tablespoons salt. Simmer for about 2–3 hours, skimming off any foam that forms on the surface.

After simmering for 2–3 hours, remove the pork hock and beef shank. Leave the bones to continue simmering and remove the onion.

Cut the pineapple into pieces and blend with 1 cup water. Finely chop the lemongrass, tie it into a bundle, and add it to the pot along with the blended pineapple. Simmer for another 30 minutes.

In a separate pan, heat 4 tablespoons cooking oil and annatto seeds for about 30 minutes, then strain to get the colored oil and add it to the soup pot.

Add 1 teaspoon fermented shrimp paste to the broth and simmer for another 15 minutes.

Wash the herbs and vegetables. Slice the beef shank and beef sausage thinly.

Finally, serve the noodles in bowls with hot broth.

Don’t forget a basket of fresh herbs and vegetables to go with your bowl of noodles!

Just looking at the pot of broth makes you hungry!