PORK RIB BROTH WITH SOFT RICE NOODLES: HU TIEU SUON HEO

Steps:

• 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.