Put the fresh and smoked knuckles,
peanuts, ginger and spring onions into a large, heavy pot together with
the water and bring to the boil over a high heat.
Turn down the heat to a simmer and skim
off any scum. Cover and simmer for 2 1/2 hours, stirring once in a
while.
Skim off scum and season with salt to
taste.
Discard the ginger, spring onions and the
knuckle bones, if so desired.
The meat may be served in chunks or cut
into small pieces.
Serve hot with a dip of Nuoc Mam sauce
with a sprinkling of ground Szechuan peppercorns.