Clean the beef shank with salt and let it drain. Place the beef shank in a pot and cover with water. Add 3-4 star anise, a small piece of cinnamon, 3 stalks of lemongrass, and 1/2 a piece of ginger, peeled and crushed. Boil for about 40-50 minutes, then remove and soak in cold water to cool.

Cook 2 rice bowls of fish sauce (as shown) + 1 bowl of sugar and 1 bowl of vinegar (slightly more than the fish sauce bowl). Bring to a boil and let it cool completely. Clean the pepper, garlic, and chili, and let them drain. Slice the garlic or leave the cloves whole as you prefer. Toast the black pepper until fragrant.

Place all the garlic, black pepper, green peppercorns, chili, beef, and cooled fish sauce into a glass jar and seal tightly. Marinate for 3 days before eating.

After 3 days, remove the beef from the fish sauce and slice it into bite-sized pieces. If not consuming all at once, store the remaining beef in a container in the refrigerator. It can be enjoyed with rice or as a snack. Enjoy...🍻🍻😁😁