HOW TO MAKE
Sautee garlic with tomato,lemongrass, then add stock ,and pinepapple; cook until the tomato and pineapple turning soft and colored in stock.
Marinated tendon with fish sauce. Fry it with high heat in short time; pour it into the stock pot, cooked in 10 minutes more. Seasoning with shrimp paste, chicken powder, sugar, fish sauce, and baby chili add at last. Add spring onion and coriander when serving. Served with fresh thin noodle and lettuce.