Step 1:

Bring 6L water to a boil and add the following:
1. 2kg Pork bones
2. 500g Pork
3. Beef
4. 2 stalks of Bruised lemon grass: 1 bruised and 1 finely chopped

Step 2

As this all boils, periodically bring the water to a medium heat and skim the surface.

Step 3

Simmer until the beef and pork is tender. Soak the pork in hot water for 10 minutes until cool.

Step 4

Rinse everything and remove it from the pot. You can throw away the bones and lemon grass at this point. Slice the beef and pork.

Step 5

Add 1 tablespoon shrimp paste, 1 tablespoon fish sauce, 2 teaspoons salt and 2 teaspoons sugar into the stock and continue to simmer over a medium heat.

Step 6

Heat 2 tablespoons Annatto seed oil. Add chopped lemon grass, 1/2 teaspoon chili powder and Stir fry for a few minutes then add 2 leaves of Thai parsley. Add all of this to your stock.

Step 7

Blanch 500 g vermicelli and 1 spring onions. Divide equally into serving bowls. Top with pork that was slice in step four, beef spring onion and onion. Pour hot stock over this.
Source(s):
http://www.ehow.com/how_2237936_bun-bo-hue.html

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