Fill a large pan with water, chicken
bones, beef and the pork chops. Stir in the onion, tomato and salt to
taste. Bring the pan to the boil with a lid and simmer for 2 hours.
Remove the chicken bones, pork and beef. Allow the pork and beef to cool
but discard the chicken bones. Use a small bowl to soak the tamarind
pulp with 2 tablespoons boiling water for 10 minutes. Stir and press the
tamarind pulp with a spoon until fully dissolved and the flesh leaving
the seeds. Strain using a nylon strainer into the soup. Discard the
seeds and fiber.
Dice the beef and cut the meat from the
pork chops. Slice it finely and discard the bones. Return the cut meat
to the soup. Add the sweet potato and radish and simmer for anout 20
minutes. Add the cabbage and fish sauce. Serve immediately while hot
with lemon wedges.