| Level: | Intermediate |
| Total: | 4 hr 50 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 2 hr 30 min |
| Yield: | 10 servings |
Ingredients
- 2 1/4 pounds young pork ribs, cut into 2 1/2-inch pieces
- 4 tablespoons sugar
- 2 tablespoon salt
- 1 gallon water
- 6 tablespoons fish sauce
- 8 red Asian shallots, crushed in a mortar and pestle (see Cook’s Note)
- 1 tablespoon minced garlic
- 8 dried baby squid, grilled until crisp (see Cook’s Note)
- 2 tablespoons whole black peppercorns
- 8 white spring onion heads
- 2 tablespoons finely diced garlic
- 8 spring onions (green part only), finely sliced
- 4 1/2 pounds fresh rice noodles, divided into 7-ounce portions
- 18 ounces bean sprouts
- 1 bunch fresh coriander (cilantro) leaves
- 1 bunch fresh garlic chives, sliced into 1 1/2-inch pieces
- 1 bunch fresh mint leaves
- 4 chiles, sliced
- 2 tablespoons fried garlic chips
- 2 tablespoons fried red Asian shallots (see Cook’s Note)
- 1 tablespoon freshly ground black pepper
- 2 limes
Instructions
- In a large mixing bowl, combine the chopped pork ribs, 1 tablespoon salt, 2 tablespoons sugar, 3 tablespoons fish sauce, pounded red Asian shallots, and minced garlic. Toss to coat the ribs completely and marinate in the refrigerator for 2 hours, or overnight for a better result.
- In a large stock pot, add the marinated pork ribs, whole peppercorns, spring onions, grilled baby squid, and 3 quarts of water.
- Bring to the boil, cook 10 minutes, or until clear, skimming off any impurities. Reduce the heat to a low simmer, secure with a lid and cook for 2 hours.
- Now add remaining salt, sugar, and fish sauce. Cook for a further 10 minutes, then take off the heat.
- In another large pot, bring 2 quarts water to boil then blanch each portion of noodles for 10 seconds then drain. Place the noodles in a bowl, now add 4 pieces of pork ribs to each bowl then cover the noodles with pork broth.
- To each bowl, add bean sprouts, coriander (cilantro), garlic chives, mint, sprinkle of fried garlic chips, sprinkle of fried red Asian shallots, pinch ground black pepper, sliced chile, and a squeeze of lime juice.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 46 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 3 mg |
| Sodium | 122 mg |