• Add the pork bones, short ribs and beef shank to a large pot and cover with water. Bring to a simmer and cook for 5 minutes.
• While the meat is simmering, cut the stalky ends off the lemongrass and peels away the outer leaves. Trim the top so you have about 8 inches of lemongrass. Halve it then using the back of a knife, bruise it.
• Drain and rinse the bones and meat to remove the impurities and blood. Scrub them well to get them clean.
• Place the meat back in the pot and add the broth, lemongrass, coconut sugar, pineapple, kaffir lime leaves, fish sauce and onion. Add water until the bones are almost fully covered.
• Bring to a boil, turn down the heat and cover, simmering on low for 4 hours. Remove from heat.
• Strain the broth through a cheesecloth lined strainer and set the meat aside. Reserve the meat and broth separately.
• Pull the meat off the bones and set aside to serve in the soup. Keep the broth warm over low heat while you finish any other prep.
• Cook the rice noodles according to the package instructions. Drain and divide into bowls.
• Add the broth, sliced meat, fresh mint, cilantro, Thai basil, red onion and a squeeze of lime juice. Spoon in the sate sauce to taste and enjoy!

Vietnamese Sate Sauce:

• Add the shrimp paste, fish sauce, shallot, garlic, chilies and MSG to a food processor and pulse until a paste is formed. Set aside.
• Add the oil to a skillet and heat over medium-low heat. Add the annatto seeds and fry for 1-2 minutes. Remove from heat and strain. Discard the annatto seeds.
• Add the oil back to the skillet and heat to medium-low heat. Add the puree and fry for 2-4 minutes, until it becomes fragrant. Remove from heat and let cool.
• Store in a covered jar in the fridge for 4-6 weeks.