Ingredients: annatoseed 50%, cinnamon 20%, nutmeg, cloves, dry chilli, fennel. Preparation: 500g of buf brisket, a pork shank, 1kg of pork bones, 3 spoons of Hue shrimp paste, 7 stems of lemongrass, 2 piece of ginger 70g, 9 shallots (grill them before putting them in a pan), Hue pork pate (optional).

Instructions for use: