Place the beef bones, beef shank and pork hock in a large pot.

Cover with water and bring to a boil for about 5 minutes.

Drain everything and rinse the meat, bones and pot thoroughly. This helps give you a cleaner broth.

Return the bones and meat to the clean pot and cover generously with fresh water.

Bruise the lemongrass stalks with the back of a knife and tie them together if you like.

Char the onion and ginger lightly in a dry pan, then add them to the broth with the lemongrass.

Bring to a gentle simmer.

Cook for approximately 2 hours, removing any foam that rises to the surface.

Remove the beef and pork when tender. Allow them to cool before slicing.

Season the broth with fish sauce, sugar and salt.

Add the satế little by little.

You want the broth to be savoury, aromatic and spicy without allowing the chilli to hide the lemongrass.

Cook the noodles according to the packet instructions.

Divide them between large bowls.

Add slices of beef and pork, then ladle the piping-hot broth over everything.

Serve with bean sprouts, herbs, sliced onion, lime and fresh chilli.

Put extra satế on the table for anyone who believes there is no such thing as “too spicy.”