Ingredients: (serves 6) - Meat from pigs foot: 600g     - Beef fillet: 150g  - Pork paste: 100g                 -  Vermicelli: 1kg - Shrimp sauce: 50gr              - Sugar: 30gr                 - Cashew oil: 1 spoon - Lemongrass stalks: One bundle; lemon: 1; seasoning: 30gr; fish sauce:20gr; chilli powder: ½ spoon; red pepper:4; cooking oil: 50gr; spicy sauce, basil, coriander, bean sprouts and spring onion. Preparation: - Slice the pig’s foot meat into large pieces and tie them with lemon grass. Scald in boiling water.   - Thinly slice the beef and scald in boiling water. - Clean basil, bean sprouts and coriander and put them on a plate. - Fry the chopped lemongrass and spring onions and add the pig meat and cook over high heat. Add the beef broth and continue to cook for 20 minutes until the pig meat become tender. - Mix the pork paste with pepper, sugar and seasoning and then knead it into six pieces. Put the pieces into the stock and simmer until they float on water. - Add the broth with fish sauce, seasoning, sugar, spicy sauce and shrimp sauce that is dissolved in water and then filtered. - Scald vermicelli in boiling water and put it into six large bowls and cover with beef, pork, and pork paste and spring onion. Pour the broth over. - Serve hot with salad and fish sauce seasoned with sliced red pepper. Address: La Thom Restaurant 778/45 Nguyen Kiem, Ward 4, Phu Nhuan District, Ho Chi Minh City Tel: (08) 8445500  Story by Thinh Phat - Photos by Kim Son