Directions

To Make Soup Base & Broth

1. Place the beef shank, oxtail and pork hock into a large pot and fill up with water to cover everything. Let it come to a boil, then skim and remove the scum that is floating on the water’s surface. Drain away the water and wash all the bones and meat.
2. Next, fill the pressure cooker with 3L of water and 1L of chicken stock, or enough to cover all the cleaned bones and meat. Add in the rest of the broth seasoning ingredients and let it come to a boil, and pressure cook for 45mins. Then, release the pressure and remove all the meat from the pot. Pressure cook the bones in the soup for another 30 mins.
3. If cooking using a regular pot, boil the bones for 2-3 hours and remove the meat mid-way or when they are tender.
4. Once completed, strain the soup into a new soup pot. Season with more salt or fish sauce to taste.

To Make Noodles

1. Soak and boil noodles according to package instructions. Drain and set aside.

To Make Aromatic Oil

1. In a frying pan, heat up oil and fry the annatto seeds for 3 mins or until the colour intensifies. Remove the seeds and add in the shallots and garlic. Fry until fragrant and set aside.

To Make Sate/Chilli Paste

1. Blend all the sate ingredients together to a smooth paste. Heat up ½ cup of oil and sauté the paste until bubbling.

To Serve

1. Place a portion of noodles into a bowl, then scoop enough of the soup broth over to cover.
2. Garnish with sliced meat (beef shank/brisket) from the soup base, Hue-style pork sausage (optional), pork blood jelly (optional), and spring onions. Dribble in a few drops of aromatic oil and 1 tbsp of the sate paste (or individual preference) into the soup.
3. Serve with herbs and vegetables on top.