Banh Canh (Vietnamese Thick Noodle Soup)

Ingredients

• 2 pounds pork bones (with meat on them)
• 1 pound pork shoulder
• 1 onion (roughly chopped)
• 1 tablespoon salt
• 1 tablespoon pork bouillon
• 2 tablespoon fish sauce (divided)
• 1/4 teaspoon black pepper
• 14 ounces banh canh noodles (substitute udon)
• 6 ounces Vietnamese pork sausage (sliced)
• 6 ounces fried fish cake (sliced)
• 1/2 pound shrimp
• 1 tablespoon coconut sugar
• 1 cup chopped cilantro
• 3-4 tablespoons fried garlic

Instructions

1. 1

   Add the pork bones and pork shoulder to a large pot and cover them with water. Boil for 5 minutes then drain and rinse the bones thoroughly.

2. 2

   Add the pork back into the pot with the chopped onion and cover with water. Bring to a boil, reduce heat, cover and simmer for 2 hours.

3. 3

   Skim any foam off the top periodically while the broth simmers.

4. 4

   While the pork broth is cooking, marinade the shrimp in the coconut sugar and 1 tablespoon of fish sauce for 1 hour. Drain.

5. 5

   Heat a skillet over medium heat and add the shrimp. Cook until barely pink on each side (30-60 seconds a side). Set aside.

6. 6

   Remove from heat and strain the broth, reserving the pork shoulder and bones.

7. 7

   Add the pork bouillon, 1 tablespoon of fish sauce, salt and pepper to the broth and heat to simmer. Add additional salt (or pork bouillon) to taste if necessary.

8. 8

   Slice the pork shoulder and remove any meat from the pork bones to serve in the soup.

9. 9

   Cook the noodles according to the package instructions and drain. Divide among the bowls.

10. 10

    Add slices of pork meat, Vietnamese pork sausage, fish cake and shrimp. Pour the broth over the top. Garnish with chopped cilantro and fried garlic.