Foryoueats: Bun Bo Hue

Ingredients

• 400g (14 oz) dried round rice vermicelli noodles*
• Vietnamese mint, to serve
• bean shoots, to serve
• fresh red chilli, thinly sliced, to serve
• spring onions (scallions), thinly sliced, to serve
• fresh coriander (cilantro), roughly chopped, to serve
• crispy fried shallots, to serve
• lime wedges, to serve
• Broth:
• 2 pig’s trotters, halved (get your butcher to do this)
• 600g (1 lb 5 oz) oxtail pieces
• 1 large brown onion, unpeeled, halved
• 4 lemongrass stalks, smashed, tied with string
• 8cm-piece (just over 3”) ginger, unpeeled, sliced
• 3 tsp salt
• 500g (1 lb 1 oz) piece beef shin, or thick slices of osso bucco
• 1 tbsp shrimp paste, or to taste*
• 2 pieces bun bo hue seasoning*
• 1 tbsp fish sauce, or to taste
• Satay:
• ½ cup (125ml/4 fl oz) vegetable oil
• 1 lemongrass stalk, white part only, finely chopped
• 4 garlic cloves, finely chopped
• 1 tbsp chilli powder
• 1 tbsp annatto powder (or seeds, see note)*