Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.
  • 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.
  • **Skim any foam off the top periodically while the broth simmers.
  • While the pork broth is cooking, marinade the shrimp in the coconut sugar and 1 tablespoon of fish sauce for 1 hour. Drain.
  • Heat a skillet over medium heat and add the shrimp. Cook until barely pink on each side (30-60 seconds a side). Set aside.
  • Remove from heat and strain the broth, reserving the pork shoulder and bones.
  • 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.
  • Slice the pork shoulder and remove any meat from the pork bones to serve in the soup.
  • Cook the noodles according to the package instructions and drain. Divide among the bowls.
  • 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.