• Vietnam Food Safari



For the stock:

1 kg pork/beef bones

1 kg pork knuckles

1 kg beef shrank

6 stalks of lemongrass

2 tbsp mam ruoc (Vietnamese fermented shrimp paste)

1/4 pineapple

3 small onions (one thinly sliced)

spring onion

For the pickles:

200g shallots

50g turnip

50g carrots

50g green chili pepper


Peel and dice 200g shallots, turnip, carrot and chili pepper

In a container, add 1 tablespoon of sugar, 2 tablespoon of vinegar, 2 tablespoon of water (122 ratio)

Soak the veggies in the pickling mixture for at least 3 hours.

Dissolve 2tbsp fermented shrimp paste in 300ml cold water and leave for 2 hours

In a small pot, boil knuckles & bones for 10 mins

Wash well with cold water to clean all the impurities

Place the bones to a big pot filled with 5 liter water

Add beef shrank and bring to boil again

Add 2 small onions and 1/4 of a pineapple

Smash 6 stalks lemongrass to release the fragrance. Tie them up and add to the pot.

Skim and remove the scum.

Cook on medium heat for 1 hour

Remove the meat and bones and soak in cold water so that it won’t blacken

Extract the clear broth of the fermented shrimp paste mixture. Leave out the dregs

Add to the pot. Discard the dregs

Season to taste with salt, fish sauce and chicken stock

Top up with coloring oil made from frying annatto seeds

Slice beef thinly.

In a serving bowl, add thin round rice noodle,meat and pork knuckles.

Sprinkle with spring onion and thinly sliced onion

Pour the broth over and serve with a spoonful of pickles.