Full recipe in English and Vietnamese at
http://danangcuisine.com/?p=649
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Ingredients (6-8 servings)
For the stock:
1 kg pork/beef bones
1 kg pork knuckles
1 kg beef shrank
6 stalks of lemongrass
2 tbsp mam ruoc (Vietnamese fermented shrimp paste)
1/4 pineapple
3 small onions (one thinly sliced)
spring onion

For the pickles:
200g shallots
50g kohlrabi
50g carrots
50g green chili pepper

Soundtrack: Let it be (piano by Richard Clayderman)