Back to 4 servings Broth 3 lb pork neck bones, in 2-inch pieces 4 quarts water 1 large yellow onion, peeled and halved 2 oz fresh ginger, halved lengthwise 1 small daikon, cut into 2-inch chunks 0.25 cup dried shrimp, rinsed 2 medium dried squid, rinsed quickly 1 oz yellow rock sugar, or to taste 1 tbsp kosher salt, adjust to taste 2 tbsp fish sauce, adjust to taste Toppings 1 lb pork shoulder, or pork loin 8 oz ground pork 3 tbsp neutral oil, canola or vegetable 3 tbsp garlic, finely chopped 0.25 tsp black pepper, plus extra for garnish 0.25 tsp salt 16 jumbo shrimp, peeled and deveined 8 quail eggs, canned or hard-boiled and peeled 0.333 cup crispy fried shallots Noodles 1.5 lb hủ tiếu noodles, dried rice noodles or clear tapioca noodles Garnishes 2 cups bean sprouts, picked over and washed 1 cup garlic chives, cut into 1.5-inch pieces 1 cup Chinese celery, cut into 1.5-inch pieces; leafy celery tops are a substitute 2 hot chiles, thinly sliced 2 limes, cut into wedges
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1 Step 1: Bring the pork bones and water to a boil over high heat, skimming off the scum as it rises. Drain the bones, rinse them, and scrub the pot clean.2 Step 2: Char the onion, ginger and daikon over an open flame or under a broiler until blackened in spots. Scrape off the loose char.3 Step 3: Return the bones, charred aromatics, dried shrimp, dried squid and water to the pot. Bring to a gentle simmer and cook partially covered for 2 hours, skimming as needed to keep the broth clear.4 Step 4: Strain the broth through a fine-mesh strainer into a large saucepan. Add the rock sugar, salt and fish sauce, then taste and adjust; the broth should taste slightly strong because the noodles and toppings are unseasoned.5 Step 5: Poach the pork shoulder in the simmering broth for about 25 minutes, until it reaches 145°F (63°C) in the center and is firm yet tender. Transfer to cold water for 10 minutes, then drain and slice thinly.6 Step 6: Pour the oil into a skillet and warm it over medium-low heat. Add the garlic and stir now and then until it turns golden, 3 to 4 minutes. Lift the garlic out onto a plate, leaving the flavored oil in the pan for the next step.7 Step 7: Cook the ground pork in the reserved oil with the salt and pepper over medium heat for about 3 minutes, breaking it up, until cooked through to 160°F (71°C) with no pink remaining. Transfer to a bowl.8 Step 8: Bring the broth to a simmer and poach the shrimp for about 2 minutes, until they curl and turn opaque and orange.9 Step 9: Cook the noodles in boiling water until just tender, following package directions, usually 1 to 3 minutes. Drain and rinse under cold water.10 Step 10: Divide the noodles among 4 bowls. Top each with sliced pork, two shrimp, a portion of ground pork, two quail eggs, fried garlic and crispy shallots, then sprinkle with pepper.11 Step 11: Bring the broth to a rolling boil and ladle about 2 cups over each bowl. Serve immediately with bean sprouts, garlic chives, Chinese celery, sliced chiles and lime wedges on the side.getsaucepan.com/r/82ad0434-10fa-51d3-93a5-2f4fd3e4b7a7
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