First and most importantly, blanch the pork bones with ginger to clean them, then rinse thoroughly. Simmer the bones to make the broth. Add a cross-cut onion, sugarcane pieces, smashed lemongrass, a few slices of ginger, and a pinch of salt to the pot. While the broth simmers, finely chop lemongrass, shallots, and garlic. Also, mix a small bowl of annatto powder with water (I couldn't find annatto seeds where I live, so I used powder).

Boil the pork hocks separately. Blanch them first, then boil until tender. After simmering the bones for about 3 hours, add the beef shank to cook. (Tip: If the broth reduces, add boiling water instead of cold water to keep the broth sweet.) While simmering, sauté garlic, lemongrass, and shallots in a pan. Add 1 tablespoon spicy sate sauce, then pour in the annatto mixture and add it all to the broth. At this point, it really smells like Bún bò Huế!