List of Instruction

• 1

   

  2 pounds thin or wide egg noodles (mì) or wide rice noodles (hủ tiếu), prepared according to directions on package
• 2

   

  Place the pork bones in a large stockpot. Fill the stockpot with enough water to cover the surface of the bones and bring to a boil. 
• 3

   

  The pork bones will have some impurities that need to be washed away, so once the water comes to a boil, discard it and collect the bones in a colander.
• 4

   

  One by one, rinse the bones to remove any scum. The cleaner the bones, the clearer the broth will be.
• 5

   

  After giving the stockpot a thorough cleaning, fill it with 8 quarts of water and bring to a boil. Make sure to leave room for the water to rise when you add the bones and daikon.
• 6

   

  Once the water has come to a boil, add in the cleaned bones, daikon, and dried shrimp or cuttlefish. Let the broth come to a boil once more, skimming the surface as needed using a fine mesh skimmer.
• 7

   

  Next, lower the heat to medium-low and bring all of the ingredients to a gentle simmer (such that you see a few small bubbles breaking the surface every few seconds) and cook for 3-4 hours, skimming off any fat or foam that rises to the surface. 
• 8

   

  Be sure that the broth is not boiling to avoid a cloudy broth. If the broth reduces too much, add additional water.
• 9

   

  Finally, season the broth with salt, fish sauce, sugar, and monosodium glutamate if using. The broth should taste just a touch saltier than one would expect to desire because the noodles and garnishes aren’t seasoned for the most part.
• 10

   

  While the broth is simmering on the stove, prepare the garnishes and toppings. Combine the ground pork with 1 teaspoon of salt, 1 teaspoon of black pepper, and chopped scallions (one bunch, white parts only). Once the pork mixture is thoroughly combined, cover, and set in the refrigerator.
• 11

   

  Repeat until each side of the meat has been seared and the interior is fully cooked. Set aside to cool completely.
• 12

   

  Place a portion of noodles in each soup bowl and garnish with chopped scallions (white and green parts) and slices of fried pork.
• 13

   

  Once the pork is completely cooked, ladle the hot broth into the prepared noodle bowls. Serve immediately with additional black pepper.