4 pork feet -- (4 to 6)
1 pound roast beef -- (1 to 1 1/2)
1/2 tsp. meat tenderizer
1 stems lemongrass -- cut into 3" pieces
(1 to 3)
1 tablespoon chili powder
1 tablespoon vegetable oil
1 teaspoon chopped dry onion
1 1/2 teaspoons salt
1 teaspoon shrimp paste
1 teaspoon sugar
1 teaspoon MSG
1 package rice vermicelli noodles -- cooked and drained

 

Boil the pork feet 10 minutes, then drain.

Cut the beef into bite size cubes, boil for 10 minutes, then drain.

In a deep saucepan half filled with water, add pork feet and meat tenderizer. Cook over medium heat for 15 minutes.

Add the beef cubes and continue to cook over medium heat.

In the meantime put oil in a small skillet, heat until very hot, remove from burner and immediately throw in the dried onion and the chili powder.

Stir well and pour into soup. Add the shrimp paste and seasonings to taste.

Let soup simmer for 30-45 minutes until pig's feet are well cooked. Soup is ready to serve.

Fill bowls half full of rice noodles and ladle the soup over them.

Serve with chopped green onion, cilantro, sliced peppers, and lime.