Vietnamese Banh Canh Gio Heo - Thick Noodle Soup with Pork Hocks

Ingredients

• 6 pork hocks
• 1 pound of ground pork
• 2 8-ounce cans of crab meat
• 1 cup of shallots, minced
• 1/2 ground black pepper
• 2 tablespoons of fish sauce
• 1 tablespoon of MSG (optional)
• 2 tablespoons of salt
• water
• 1 shallot, minced (separated)
• 1/2 tablespoon of paprika
• 2 tablespoons of vegetable oil
• 1/2 cup of cilantro, chopped finely
• 1/2 cup of green onion, chopped finely

Instructions

1. 1

   Get a pot of boiling water and blanch...: Get a pot of boiling water and blanch the pork hocks to get the impurities out. Drain the pork hocks and clean over running cold water.

2. 2

   Mix together ground pork, crab meat, shallots, black...: Mix together ground pork, crab meat, shallots, black pepper, fish sauce, and MSG.

3. 3

   On the stove, put a gallon of water...: On the stove, put a gallon of water in a pot and add two tablespoons of salt. Get the pot to boiling.

4. 4

   Add in pork hocks.

5. 5

   In a skillet, add in vegetable oil. Add...: In a skillet, add in vegetable oil. Add in minced shallots and paprika. Stir until aromatic. Add into boiling water.

6. 6

   Using a tablespoon, scoop up and make balls...: Using a tablespoon, scoop up and make balls out of the pork mixture. Slowly add each ball to the pot.

7. 7

   Get the tapioca noodles ready in a serving...: Get the tapioca noodles ready in a serving bowl.

8. 8

   Ladle the soup and meatball mixture over the...: Ladle the soup and meatball mixture over the noodles until covered.

9. 9

   Garnish with cilantro and available spice tray.