Roast shallots, garlic and chillies over an open flame until slightly charred. Set aside. Peel and slice galangal into 5 thin slices. Cut French beans thinly on the diagonal.
Place pork, pork bones, water, galangal, kaffir lime leaves, salt and roasted vegetables into a large pot and bring to a boil over high heat. When mixture boils, reduce heat to low and leave to simmer for 45 minutes or until meat is tender. Remove pork and place on a chopping board. Slice thinly and set aside.
Strain stock into a clean pot. Return to stove and keep warm until use. Divide vermicelli, cabbage, french beans, bean sprouts and sliced pork among 4 serving bowls. Ladle hot stock over, top with condiments and serve immediately.
Recipe from Step by Step Cooking: Vietnamese - Delightful Ideas for Everyday Meals, By Nguyen Thanh Diep, Published by Marshall Cavendish International.
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