Char the aromatics

• Char the shallots and ginger in a dry frying pan until blackened in spots.
• Bruise the lemongrass stalks and set aside.

Build the broth

• Add the water, flank steak, charred shallots and ginger, garlic, lemongrass, daikon and pineapple to a stockpot.
• Bring to a boil, then lower the heat and simmer, skimming the foam, until the beef is tender.
• Remove the beef, keep it covered, and strain the broth.

Make the saté

• Blend the lemongrass, shallot, garlic, red pepper flakes and bun bo hue seasoning into a smooth paste.
• Fry the paste in oil until fragrant and deep red.

Season the broth

• Stir the saté, shrimp paste, chicken bouillon, mushroom bouillon and fish sauce into the broth.
• Add a ladle of broth to the saté pan to loosen it, then pour it back into the pot.
• Simmer to blend the flavors and taste for saltiness.

Prepare the noodles and toppings

• Soak and cook the rice vermicelli until tender, then drain.
• Slice the cooked flank steak thinly.
• Arrange the cabbage, bean sprouts, onion, green onion and cilantro.

Assemble the bowls

• Place the noodles in bowls and top with the sliced flank steak, cabbage, bean sprouts, onion, green onion and cilantro.
• Ladle the hot broth over the top.
• Finish with saté and a squeeze of lime.