Description
A popular Vietnamese noodle soup with a savory broth from simmered pork or chicken bones, dried shrimp, and squid. Served with various noodles, toppings, and styles, it’s the most versatile of all Vietnamese noodle soups.
Ingredients
Units
Scale
Broth
- 3 lbs pork neckbones
- 3 liters water
- 1/4 cup dried shrimp
- 1 small dried squid
- 1 small daikon
- 1 yellow onion
- 1 tablespoon plus 1 teaspoon sea salt
- 1 tablespoon chicken bouillon powder
- 1 tablespoon plus 2 teaspoons granulated white sugar
- 1 teaspoon fish sauce
Optional Proteins
- Chinese BBQ Pork
- Boiled whole shrimp
- Cooked fish balls
- Cooked squid
- Cooked pork internal organs like kidneys and liver
- Hard-boiled quail eggs
- Cooked ground pork
Other Ingredients
- 1 lb dried noodles (egg or rice noodles)
- 1 bunch garlic chives (cut into 2-inch segments)
- 1 package bean sprouts
- Pickled jalapenos
- Fried pork fat
- Fried shallots
- Green onions
- Black pepper
Instructions
- Blanch the pork bones. This will keep the broth clear. To a large stock pot, add pork bones. Fill the pot with water to cover the bones then bring it to a boil. Boil the bones for about 8 minutes or until foam floats to the top. Place a colander inside the sink. Pour the content of the pot into a colander and rinse the bones with cold water. If you are going to reuse the pot for stock, make sure to clean the pot thoroughly before making broth.
- Prepare the aromatics: Place the yellow onions, dried shrimp, and dried squid on a baking tray and roast them in the toaster oven at 400°F for 20 minutes or until aromatic. Cut the daikons into 2-inch chunks.
- Make the stock: In a stock pot, add blanched bones, dried shrimp, dried squid, yellow onion, and daikon and water. Simmer on low for 2 hours, covered. Occasionally skim the surface of the stock to keep it clear, if needed.
- Strain the stock: Remove all the solids from the broth and discard but keep the pork neck bones as a meaty topping. Season the stock to taste with salt, bouillon powder, sugar, and fish sauce.
- Prepare the accompaniments: Wash and prepare your desired vegetables. Cook the noodles per the package instructions. Prepare any other protein toppings.
- Assemble: Add cooked noodles to a bowl. Add your meaty toppings. Add your vegetables. Ladle in hot broth and garnish with pickled jalapenos, fried pork fat, fried shallots, green onions, and freshly ground black pepper.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: entree
- Method: Stovetop
- Cuisine: asian, vietnamese