1stalk of lemongrassbruised with heavy objects or side of cleaver
Other ingredients:
1lbrice noodlescooked according to instruction on package
1Tbspof shrimp paste
12shallotspeeled and thinly sliced
1stalk of lemongrasscut off the woody ends and finely chopped
1Tbspof annatto seed/ achiote seeds
½cupsaw tooth leavesngo ngai
2Tbspof oil
Garnishes:
3stalks of spring onionfinely chopped
½cupof shaved banana blossomoptional
½cupbean sprouts
½cupfresh mint leaves
½cupof sawtooth leavesngo ngai
2limescut into quarters
3-4red chilisfinely chopped
Instructions
In a large pot, add in 8 cups of water with 1 Tbsp of salt and bring to a boil. Add in the beef, leg of pork and lemongrass. Bring to a boil again and then lower the heat to let it simmer for the next 1 1/2 to 2 hours (until the meat is tender). Skim off any foam that rises as it cooks. Remove the meat from the pot. Discard the lemongrass
In a large skillet, preheat about 2 Tbsp of oil, add in annatto seeds and saute until the oil turn red in color. Turn off the heat and strain off the seeds and discard. Put the oil back into the skillet. Add in shallots, chopped lemongrass, and shrimp paste and saute until really fragrant. Add this into the stock you prepared above along with 1/2 cup of the sawtooth leaves. Add the meat back into the stock
When ready to serve, portion the cooked noodles out. portion out the beef and pork. Generously ladle the hot soup over the noodles. Sprinkle with some chopped spring onion and serve with the rest of the sawtooth leaves, bean sprouts, banana blossom, chilis, and mint leaves on the side. Squeeze in some lime juice over it.