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1
To achieve a clear broth, first parboil and rinse the beef bones.
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2
Put them in a stockpot (about 12-quart capacity) and add cold water to cover.
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3
Bring to a boil over high heat and boil for 2 to 3 minutes to release the impurities.
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4
Dump the bones and water into the sink, and then rinse the bones with water to wash off any residue.
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5
Set the bones aside.
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6
Scrub the stockpot, dry it, and set aside.
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7
Lightly season the beef shank and the pork leg with salt and pepper and set aside.
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8
Add the oil to the stockpot and heat over medium-high heat.
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9
Add the onions and cook, until fragrant, about 1 minute.
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10
Add the annatto and stir to release its color.
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11
When the onion is yellow-orange, push it to the side and add the beef shank and pork leg.
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12
Briefly sear the meat to lightly brown.
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13
Pour in the water and add the reserved bones and the pork hock.
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14
Bring to a boil over high heat and lower the heat to a gentle simmer.
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15
Use a ladle or large, shallow spoon to skim off any scum that rises to the top.
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16
Add 1 1/2 tablespoons salt, the fish sauce, rock sugar, and lemongrass.
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17
Simmer gently, uncovered, for 1 hour.
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18
Transfer the pork leg and hock to a bowl of cold water to cover.
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19
Let soak for 10 minutes to prevent it from drying out and turning dark.
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20
Drain the meat, set aside on a plate to cool completely, then cover with plastic wrap and refrigerate.
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21
Meanwhile, simmer the broth for 1 hour longer after removing the pork, for a total of 2 hours.
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22
When the broth is done, remove the beef shank, soak it in cold water as you did the leg and hock, and then drain, cool, and store with the pork.
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23
Strain the broth through a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth) positioned over a pot.
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24
Discard the solids.
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25
Use a ladle to skim as much fat from the top of the broth as you like.
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26
(Or, let cool, refrigerate overnight, lift off the solidified fat, and reheat before continuing.)
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27
To make the chile-lemongrass mix, put the oil, chile flakes, garlic, and lemongrass in a small saucepan and bring to a gentle simmer over low heat.
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28
Let bubble and sizzle for 5 minutes, swirling or stirring occasionally.
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29
Remove from the heat and stir in the sugar and fish sauce.
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30
Transfer to a small serving bowl and let cool.
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31
To finish the broth, scoop out a little into a cup, stir the shrimp sauce into the cup, and pour the mixture through a finemesh sieve into the broth.
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32
Depending on your taste, stir in one-fourth to one-half of the chile-lemongrass mix, saving the rest for serving at the table.
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33
Taste and adjust the flavor with additional salt, if necessary.
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34
There should be about 4 quarts (16 cups) broth.
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35
To reheat the noodles, fill a large pot with water and bring to a rolling boil.
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36
Meanwhile, cut the beef and pork leg across the grain into slices about 1/16 inch thick.
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37
For the best results, make sure they are cold.
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38
Set the beef and leg pork aside.
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39
Put the pork hock pieces in the broth.
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40
Have ready the noodles, yellow onion, scallions, and Vietnamese coriander.
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41
Arrange the garnishes on a plate or put them in small dishes and put on the table.
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42
To ensure good timing, bring the broth to a simmer over medium heat while you are assembling the bowls.
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43
When the water has reached a boil, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the water.
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44
After 5 to 10 seconds, pull the strainer from the water, letting the water drain back into the pot.
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45
Empty the noodles into a bowl and repeat with the remaining portions, while proceeding to assemble each bowl as the noodles are added.
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46
Top each bowl of noodles with the beef and pork, arranging the slices flat.
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47
Place a mound of yellow onion in the center and then shower some scallion and Vietnamese coriander on top.
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48
Bring the broth to a rolling boil.
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49
Ladle 2 cups broth into each bowl, distributing evenly to warm the ingredients and including a piece of pork hock with each portion.
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50
Serve immediately with the garnishes and the remaining chile-lemongrass mix.
