Hủ Tiếu (Southern Vietnamese Pork and Shrimp Noodle Soup)

Instructions

1. Put the pork bones in a large pot, cover with cold water and boil hard for 10 minutes. Drain, rinse the bones and scrub the pot clean.
2. Return the bones and the pork shoulder to the pot with the daikon, onion, dried squid and the cold water. Bring to a boil, then simmer gently, skimming as needed.
3. Take out the pork shoulder after 40 minutes, when cooked through, and chill it in cold water for 5 minutes. Slice it thinly. Keep the broth simmering for 2 hours in total.
4. Strain the broth and season with the fish sauce, sugar and salt. Keep the daikon pieces for serving, if you like.
5. Heat the oil in a pan and cook the garlic for 30 seconds. Add the ground pork and the 1 tablespoon of fish sauce and cook for 4 to 5 minutes, breaking it up, until browned and cooked through.
6. Cook the noodles as the package directs, then drain. Poach the shrimp in the simmering broth for 2 minutes, until pink, and lift them out.
7. Divide the noodles, bean sprouts and chives among 4 bowls. Top with sliced pork, ground pork and shrimp, and ladle over the boiling broth.
8. Serve with lime wedges and sliced chilies on the side.

Tips

• For a dry version (hủ tiếu khô), toss the drained noodles with a spoonful of broth and a little oil, add the toppings, and serve the broth in small bowls on the side.
• No dried squid? Use a small handful of dried shrimp, or leave it out and add a little extra fish sauce.