Clean the beef bones and pork leg bones thoroughly and let them dry. Boil a pot of water to blanch them. Add crushed dried shallots, crushed ginger, and 3 tablespoons of salt to the water. Once the meat firms up, remove it.

Add 3 tablespoons of shrimp paste to a pot with about 2.5 to 3 liters of water. Let it settle and skim off the clear liquid for cooking.

Boil the clear liquid from step 2, then add the blanched pork leg bones, beef bones from step 1, and beef cut into bite-sized pieces. Add more crushed dried shallots, lemongrass, and ginger. Season with 3 tablespoons of salt and 1 tablespoon of MSG or seasoning powder. Cover and simmer until tender. I use a pressure cooker. Once it starts to release steam, cook for another 15 minutes, then turn off the heat and let it sit for 30 to 45 minutes.

Open the lid and add more water to the broth as needed. Be sure to add boiling water to keep the broth tasty. For a 3 to 4-liter pot, I add 3 cubes of beef noodle seasoning. Add 2 tablespoons of rock sugar, seasoning powder, and salt to taste. If you have blood pudding, add it at this step along with large slices of onion. Simmer on low heat for 10 minutes, and it's ready to eat.

Make a little chili lemongrass sate to serve with it. Sauté a bit of oil with minced garlic, add finely chopped lemongrass and chili, and stir until the ingredients are crispy and delicious. Add a pinch of salt and a little annatto oil for color, then turn off the heat.

The accompanying vegetables include: finely chopped lettuce, bean sprouts + banana blossom (the market ran out of banana blossom, so I couldn't buy any. Huhu), basil, sawtooth herb, and aromatic herbs. Thinly slice the green onions and onions, crush the white part of the green onions, and blanch them before adding them to the bowl. When eating, squeeze a slice of lime, add a bit of chili lemongrass sate, and make a bowl of sliced chili fish sauce for a perfect meal. Enjoy your meal!