Prep and clean the meat. In a large pot, add cold water into it and add Pork Sausage (1 package), Beef Bones (1.5 pound), Ham Hock (1.5 pound) and Beef Shank (1 pound).
Set the stove to medium to medium-high heat and boil for 15-20 minutes until you see all the gross bits and frothy blood on the surface of the water.
Discard the water and clean out the pot.
Using your fingers, gently clean the meat off with water and remove any scum residue.
Add the meat back into the clean pot.
Make the broth. Remove any dried outer leaves from the Lemongrass (4 stalk) and cut off the dried tips at the top. We want to keep the bottom 2/3 of the stalk.
With a blunt object, smash the lemongrass stalks to release the oils. Keep the lemongrass intact and add to the pot.
Add Onion (1) and Garlic (2 clove), keep it intact so you can easily fish it out later when the broth is done. Put them in the pot.
Add in the Fresh Ginger (4 slice), Rock Sugar (1), Kaffir Lime Leaf (5), Salt (to taste) and Star Anise (1) into the pot
Add in Water (12 cup) and set the heat to medium low and keep it at a low rolling boil.
Mix the Shrimp Paste (1 1/2 tablespoon) with 1/4 cup of water and add it into the pot.
Add in the Fish Sauce (4 tablespoon).
Set a timer for 1 hour and 30 minutes.
You can make the sate chili sauce while you are waiting for the broth to cook and add it into the broth as soon as the sauce has cooled.
In a sauce pan, set the stove to medium heat and add in the Annatto Seeds (1 tablespoon), Oil (7 tablespoon) and stir it for 3-5 minutes until the oil turns a bright red colour. Discard the annatto seeds
Add in the Crushed Red Pepper Flakes (2 tablespoon), Lemongrass (1 tablespoon), Shallot (3), Garlic (2 clove) and toast it in the oil for 10 minutes.
Turn off the heat and let the oil cool.
Once the oil has cooled, add it to the broth.
Once 1 hour and 30 minutes passes, remove the beef shank and set it aside covered for use later.
If your broth reduced a lot, add 2-3 cups of water back to the broth
Set the timer for 1 hour and 30 minutes again and cook the broth for a total of 3 hours.
When the broth is done, discard the lime leaves, ginger, garlic, lemongrass, star anise and onion.
Do a taste test of the broth, to make sure it has enough salt. Add additional fish sauce to the broth for more flavour.
Remove the pork hock and beef bones and set it aside covered for use later
Make the Vermicelli Noodles (1 package) according to the package. To ensure you have springy bouncy noodles and not over cooked mushy noodles, subtract 1 minute from the directions and try the noodles. If the noodles are still hard in the centre, add 1 more minute to the cooking time and taste test again
Run the noodles under cold water once it is done cooking to remove the extra starches and to stop the cooking process.
Thinly slice the beef shank, Vietnamese sausage and chop the pork shank and add it all to the bowl.
Slice 1/4 inch off of each end of the Lime (1) and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
Add in the noodles and the broth.
Add in garnishes such as Fresh Thai Basil (to taste), Scallion (to taste), Bean Sprouts (to taste), Lime, Red Bird's Eye Chili Pepper (to taste), Onion (to taste), Banana Blossom (to taste), Fresh Cilantro (to taste), Red Cabbage (to taste) and enjoy hot!