Bun bo Hue

Step 1: Put the 2 ¼ lb pork bones, 1 ⅓ lb beef shank and 1 ⅓ lb pork hock in a large pot, cover with cold water and bring to a hard boil. Boil for 5 minutes, then drain, rinse everything well and clean the pot.

Step 2: Return the meat and bones to the pot with the 16 ¾ cups water, 6 lemongrass stalks and 1 onion. Bring to the boil, then lower to a steady simmer and skim off the foam for the first 15 minutes.

Step 3: Simmer uncovered until the beef shank is tender when pierced with a skewer. Lift it out into a bowl of cold water for 10 minutes, then drain and set aside.

Step 4: Keep simmering until the pork hock is soft and comes away from the bone easily. Lift out the hock and keep it warm.

Step 5: Stir the 2 tbsp fermented shrimp paste (mắm ruốc Huế) into the 1 cup cold water, leave for 10 minutes so the grit settles, then pour only the clear liquid into the broth and throw away the sediment. Common mistake: tipping in the whole mixture. The sediment makes the broth gritty and murky.

Step 6: Strain the broth and season with the 4 tbsp fish sauce, 1 oz rock sugar and 1 tsp salt. Simmer for 10 minutes more and taste: it should be savoury and gently funky, with lemongrass coming through. To make ahead, cool fast and refrigerate within 2 hours; it keeps for 3 days.

Step 7: For the chilli oil, warm the 5 tbsp vegetable oil in a small pan over a medium-low heat. Add the 2 lemongrass stalks, 3 shallots and 3 cloves garlic and fry gently until fragrant and pale gold. Take off the heat, then stir in the 2 tbsp dried chilli flakes and 1 tsp sweet paprika; the residual heat cooks them without burning.

Step 8: Stir 2 tbsp of the chilli oil into the broth for colour and keep the rest for the table.

Step 9: Cook the 1 ⅓ lb thick round rice noodles (bún bò Huế) in plenty of boiling water following the packet, usually 15–20 minutes for thick dried ones, until soft right through. Drain and rinse with hot water.

Step 10: Slice the beef shank thinly. Divide the noodles among six warmed bowls and top with beef, hock pieces and 7 oz Vietnamese pork roll (chả lụa). Add the 1 white onion, 4 spring onions and ½ oz fresh coriander, then ladle over the broth at a rolling boil.

Step 11: Serve with 1 oz mint and Vietnamese coriander (rau răm), 7 oz bean sprouts, 3 ½ oz banana blossom, finely shredded, 2 limes and the remaining chilli oil, so everyone adds their own.