This soup is full of aromatics and flavors, amazing to heat you up during the cold winter days. To be honest with you I am making this soup at least once a month, even during the hot summer days, that’s how much we love it. I will say its almost the same way of preparation like you make The Vietnamese Pho soup. I am using the pork, because its more flavorful to me and makes a great full body stock. For this recipe I am using bones and the ribs to make this amazing flavorful broth. It takes a few hours to develop such a wonderful broth, so I always make extra and freeze the extra for later.
The other few things you need to know to make this awesome soup is the choice of condiments and noodles.
You can use fresh made noodles or dry ones, either way the soup will be delicious, just make sure you cook the noodles separately, otherwise you will end up with cloudy broth. As far as condiments you can choose whatever you like. I always like to add shitake mushrooms, scallions, jalapeno(even if its not traditional), bonito flakes, sesame oil, hot chili oil and thinly splash of fish sauce and light soy sauce. You can add if you like hoisin sauce, but I think it overpowers the delate flavor of the broth.
|Pork Bones||4 Pounds|
|Pork Ribs||2 Pounds|
|Carrots||2 Medium Size|
|Onion||2 small ones|
|Fish Sauce||1 Tbsp.|
|Black Pepper||1 tsp.|
|Ramen Seasoning||1-2 packages|
|Dry or Fresh Noodles||1 pound|
Start with washing the bones and the ribs with cold water. I like to cut the ribs on a small pieces, its easy later to eat them. In a large pot add the water, ribs and bones and bring it boil. In meantime cut the onions on halves, clean and cut the leek also on halves and put it on a sheet pan and charred it in the oven using the broil. Make sure to keep an eye, they will burn quickly. It takes a few minutes only for them to get done. Add the charred leek and onion to the pot with rest of the vegetables and seasonings and let it simmer for 3 hours. In a bout a 45 minutes before removing the pot from stove, add the slices shitake mushrooms. After simmering for 3 hours, remove the bones, the mushrooms and the ribs from the broth. Get the pieces of ribs and seared both side for 3-4 minute or until golden brown in a hot pan over medium high temperature. In the pan add only 2 tbsp. oil. When ready put it aside until ready to serve.
Strain the broth through a sieve. Now its time to assemble the soup.
I like to prepared all condiments so it is easy to get it serve right away.
Cook the noodle per instructions. Cut the spring onions and jalapeno and put it in a bowl and set it aside. I like to put a little bit of the bonito flakes. Give that smokiness to the dish.
In a serving bowl add the broth that we made and make sure you get some of the shitake mushrooms as well.
Add the cooked noodles, add the pork and garnish with your toppings. Add on top a little bit of the sesame oil, some of the hot chili oil if you like and soy sauce. On the end add a little bit on top of the bonito flakes.
Equipment you may find helpful!