• 4 lemongrass
• 2 Bay leaves
• 1 cinnamon stick
• A pinch of cloves
• 1/2 tsp fennel seeds
• 3 star anise
• 4 cloves garlic
• 1 onion

• 1 can tomato sauce
• 1can tomato paste
• 15-30ml fish sauce
• 1tsp salt
• 2 tbsp soy sauce

• 1 to 3 carrots
• 1 radish

Meat

• 2kg beef shank Or 1kg ox tail & 1kg beef shank

1. Blanch meat well and drain
2. Stir fry Aromatics till fragrant and add in the spices. (Alternatively you can place the spices in a tea bag)
3. Add the sauces in and mix well
4. Add carrots and radish
5. Add blanched meat and 600ml of water
6. Pressure cook for 20min
7. Serve with rice noodles or baguette