Heat 1/4 cup oil in a large stockpot over high heat. When hot, add the diced onions and cook for 5 minutes, still on high heat. Add the pork hock, pork leg/feet, and beef round or London broil. Brown all sides for about 15 minutes. Add the pork bones. Fill the pot with water until it covers the meat and bones. Boil on high heat for 30 minutes, uncovered.
In a skillet or small saucepan, heat 2 tablespoons of the oil with the annatto seeds. Stir the seeds quickly with the oil until they completely bled their reddish color into the oil. Add the oil and seeds to the stock.
Add the lemongrass, chili powder, salt, shrimp paste, sugar, fish sauce, chilies, and peppercorns to the stocks. Stir well. Lower the heat so the stock can simmer for 1 1/2 hours.
Periodically skim off any scum and fat from the stock as it accumulates. After 1 1/2 hours of cooking, remove the meat bones for the stock. Strain the stock through a fine-mesh strainer to remove the seeds, lemongrass, and other ingredients.
Slice the beef and pork hocks into thin slices against the grain. Divide the cooked rice vermicelli into four individual serving bowls. Place the beef and pork slices over the noodles. Fill the bowls with the hot broth and serve with the salad platter. Put some shrimp paste in a small bowl to serve with the soup.
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|Serving Size: 1 Serving (2815g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 815 (73%)|
|Amt Per Serving||% DV|
|Total Fat 90.6g||121 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 50.9g|
|Polyunsanturated Fat 19.2g|
|Cholesterol 140.6mg||43 %|
|Sodium 5815.5mg||201 %|
|Potassium 1515.1mg||40 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 19.1g|
|Protein 53.7g||77 %|
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Calories per serving: 1118
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