Ingredients:
- Broth
- 1 lb pork bones or beef bones
- 1 lb pork shoulder or beef brisket
- 1 lemongrass stalk, smashed and cut into pieces
- 2-3 slices of ginger
- 1 onion, halved
- 3-4 garlic cloves, smashed
- 2 tablespoons shrimp paste (optional for authenticity)
- 1-2 tablespoons chili oil or fresh chili paste
- Fish sauce, to taste
- Salt, to taste
- 1-2 tablespoons sugar
- Noodles and Toppings
- 200g rice vermicelli noodles
- Fresh herbs (mint, cilantro, Thai basil)
- 1-2 cups bean sprouts
- 1/2 cup sliced red onions
- Lime wedges
- Fried shallots
- Sliced banana flower (optional)
- Vietnamese mint (optional)
- 1-2 boiled eggs, halved
- 1 piece of tofu or a meatball (as shown in the image)
Instructions:
- Prepare the Broth
- In a large pot, add the bones and meat, cover with water, and bring to a boil. Skim off any impurities that rise to the surface. Add lemongrass, ginger, onion, and garlic. Let it simmer for about 2-3 hours until the broth is rich and flavorful.
- Remove the meat and bones, strain the broth, and return it to the pot. Add shrimp paste, chili oil, fish sauce, salt, and sugar, adjusting to taste. Simmer for another 30 minutes to blend flavors.
- Cook the Noodles
- While the broth is simmering, cook the rice vermicelli noodles according to package instructions. Drain and set aside.
- Prepare Toppings
- Slice the cooked meat thinly. Prepare fresh herbs, bean sprouts, red onions, and other toppings. If using banana flower, soak it in water with a bit of lime juice to prevent browning.
- Assemble the Soup
- Divide the cooked noodles into bowls. Pour the hot broth over the noodles. Top with slices of meat, fresh herbs, bean sprouts, red onions, lime wedges, fried shallots, and any other desired toppings. Add the boiled egg halves and the tofu or meatball as shown in the image.
- Serve
- Serve immediately, allowing each person to add additional lime juice, fish sauce, or chili to their taste. Enjoy this comforting and flavorful soup, perfect for a chilly morning like today in the US at 06:31 AM on February 09, 2025.
