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1
Place beef shank and tendon in a large pot. Cover with the water and bring to a vigorous boil. Skim all grey foam that rises to the surface until the liquid runs clear. The broth is ready to proceed when no further scum forms.
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2
Grind turmeric, shallots, garlic, and candlenuts to a smooth paste using a stone mortar or blender. Heat the oil in a small pan over medium heat. Fry the paste with the bruised lemongrass and galangal, stirring constantly, until the raw sharpness gives way to a deep, fragrant sweetness and the oil separates and pools at the edges — this is where the dish lives or dies: an under-fried paste will leave the broth raw and flat; a scorched one will bitter the entire pot.
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3
Add the fried spice paste to the pot of beef and broth. Reduce to a steady simmer and cook until the beef shank yields cleanly when pressed with a spoon and the tendon is fully gelatinous and cuts without resistance. Remove both; slice the shank across the grain and cut the tendon into bite-sized pieces.
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4
Return the sliced beef and tendon to the strained, turmeric-yellow broth. Taste and adjust salt. The broth should be clear, deeply savoury, and carry a clean turmeric warmth with no raw or muddy undertone.
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5
Divide the cooked wheat noodles among four deep bowls. Arrange sliced beef, tendon, tomato, pickled cucumber, and halved risol over the noodles. Ladle the hot broth over the arrangement. The broth should be steaming vigorously on contact.
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6
Finish each bowl with spring onion, celery leaf, and fried shallots. Set one wedge of toast and one lime wedge alongside the bowl. Serve immediately — the noodles must not sit in the broth long enough to soften past the point of resistance.