3 shallots, thinly sliced

6 cloves garlic, thinly sliced

3 stalks lemongrass (white part only), coarsely chopped

1 tablespoon (15 ml) fresh ginger, chopped

2 tablespoons (30 ml) canola oil

1 teaspoon (5 ml) roasted chili paste (optional see note)

1 teaspoon (5 ml) sambal oelek

1/2 teaspoon (2.5 ml) paprika

1/4 cup (60 ml) fish sauce (nuoc mam)

1 tablespoon (15 ml) brown sugar or palm sugar

8 cups (2 litres) chicken broth

2 slices ham hock, without the rind (optional)

In a large saucepan, brown the shallots, garlic, lemongrass, and ginger in the oil. Add the chili paste, sambal oelek, and paprika and cook for 1 to 2 minutes. Add the fish sauce and brown sugar and scrape the bottom of the pan.

Add the broth and meat and bring to a boil. Cover and simmer gently for about 1 hour and 30 minutes or until the meat falls off the bone. Strain the broth through a sieve. Remove the bones and put the meat back into the broth.

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