Full recipe in English and Vietnamese at <br />http://danangcuisine.com/?p=649 <br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/ <br />► Items in my kitchen and pantry http://danangcuisine.com/store/ <br /> <br />Subscribe for more videos: http://goo.gl/upfRRU <br /> <br />Join me on other social media <br />● Instagram: http://instagram.com/helenrecipes/ <br />● Google+ https://plus.google.com/+HelenRecipes/posts <br />● Facebook: https://www.facebook.com/danangcuisine <br />● Twitter https://twitter.com/HelenRecipes <br /> <br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;) <br />Ingredients (6-8 servings) <br />For the stock: <br />1 kg pork/beef bones <br />1 kg pork knuckles <br />1 kg beef shrank <br />6 stalks of lemongrass <br />2 tbsp mam ruoc (Vietnamese fermented shrimp paste) <br />1/4 pineapple <br />3 small onions (one thinly sliced) <br />spring onion <br /> <br />For the pickles: <br />200g shallots <br />50g kohlrabi <br />50g carrots <br />50g green chili pepper <br /> <br />Soundtrack: Let it be (piano by Richard Clayderman)
