Ingredients:

  • 5 lbs (2 kg) Pork Neck or Knuckle Bones, Rinsed and blanched
  • 1 piece (10 g) Dried Squid (small)
  • 2 Tbsp (30 ml) Dried Shrimp
  • 1 medium stick (300 g) Daikon (white radish), Peeled and cut into large chunks
  • 1 large (200 g) Yellow Onion, Peeled and halved
  • 4 medium (50 g) Shallots, Left whole, skin on
  • 2 inch piece (50 g) Ginger, Roughly smashed
  • 12 quarts (12 litres) Water (filtered)
  • 2 Tbsp (30 g) Rock Sugar (or Granulated Sugar)
  • 5 Tbsp (22 ml) Sea Salt
  • 3 Tbsp (45 ml) Fish Sauce (high quality)
  • 1 lb (450 g) Pork Loin or Shoulder
  • 12 oz (340 g) Fresh Prawns (medium), Peeled and deveined
  • 8 oz (225 g) Ground Pork (medium fat), seasoned lightly with fish sauce and pepper
  • 12 Quail Eggs (optional), Hard-boiled and peeled
  • 5 lbs (680 g) Hu Tieu Noodles (clear, thin) or thin rice stick noodles
  • 4 cups (250 g) Fresh Bean Sprouts
  • 1 head Green Leaf Lettuce, Washed and roughly chopped
  • 1 bunch (50 g) Chinese Chives, Finely chopped
  • 1/4 cup (60 ml) Fried Shallots
  • 4 Limes, Cut into wedges
  • Fresh Bird’s Eye Chillies, Sliced (To taste)

Instructions:

  1. Blanch the Bones: Place pork bones in the stockpot, cover with cold water (about 4 quarts / 4 L). Bring to a hard boil for 5 minutes. Drain immediately and rinse the bones thoroughly under cold water to remove all scum and impurities. This step ensures a clear broth.
  2. Toast Aromatics: Lightly toast the onion, ginger, and shallots in a dry pan until fragrant.
  3. Initial Simmer: Return the cleaned bones and toasted aromatics to the stockpot. Add the 12 quarts of fresh cold water, dried squid, and dried shrimp. Bring slowly to a boil, then immediately reduce to the lowest possible simmer.
  4. Skim and Clarify: Continuously skim the surface foam and any fat that rises during the first hour. This is essential for clarity.
  5. Add Vegetables and Seasoning: After 1 hour of skimming, add the daikon, rock sugar, salt, and fish sauce. Continue to simmer gently for an additional 1.5 hours (2.5 hours total simmering time).
  6. Strain the Broth: Remove all solids (bones, aromatics, daikon) and discard. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Taste and adjust seasoning. Keep hot.
  7. Cook the Sliced Pork: Add the block of pork loin/shoulder to a separate pot of simmering water until fully cooked. Slice thinly against the grain.
  8. Cook Prawns and Eggs: Blanch the prawns for 1–2 minutes until pink and curled. Remove and set aside. If using quail eggs, boil, peel, and reserve.
  9. Sauté Ground Pork: Quickly sauté the seasoned ground pork in a small amount of oil until cooked through and crumbled. Drain any excess fat.
  10. Prep Noodles: Soak the Hu Tieu noodles in warm water for 20 minutes, then blanch them in boiling water for 30–60 seconds until tender but still chewy. Drain immediately.
  11. Layer the Bowl: Place a handful of lettuce and blanched noodles in the bottom of each large bowl.
  12. Arrange Toppings: Neatly arrange the sliced pork, sautéed ground pork, and 2-3 prawns (and quail eggs, if using) over the noodles.
  13. Ladle and Garnish: Ladle the hot, clear broth over the toppings. Garnish generously with the blanched chives, bean sprouts, and fried shallots.
  14. Serve: Serve immediately with fresh lime wedges and chilli slices on the side.