Pork Hock Banh Canh with Handmade Tapioca Noodles

What you need

• 800 g (1 3/4 lb) pork neck bones
• 500 g (1 lb 2 oz) pork hock, one piece
• 20 g (3/4 oz) dried shrimp
• 1 large onion, halved
• 300 g (10 oz) daikon, peeled, cut into large chunks
• 1 carrot, peeled and halved
• 15 g (1/2 oz) rock sugar
• 2 tsp salt, plus more to taste
• 3 tbsp fish sauce
• 200 g (1 1/3 cups) tapioca starch, plus 20 g for dusting
• 100 g (3/4 cup) rice flour
• 230 ml (1 cup) boiling water, plus a splash if needed
• 3 shallots, thinly sliced
• 3 tbsp neutral oil
• 4 scallions, thinly sliced
• 1 handful cilantro, chopped
• 1 pinch white pepper, freshly ground
• 1 lime, cut into wedges
• 2 red chilies, sliced

Method

Restated from the original video

1. 1

   Put the neck bones and hock in a large pot, cover with cold water and bring to a boil. Boil hard for 5 min, then drain and rinse the pork and the pot.

2. 2

   Place the onion halves cut side down in a dry pan over high heat. Char until blackened, about 5 min.

3. 3

   Toast the dried shrimp in the same pan for 1-2 min, until fragrant.

4. 4

   Return the pork to the pot with 3 l (3 qt) of cold water, the onion, shrimp, daikon, rock sugar and salt.

5. 5

   Bring to a bare simmer, skim off the foam, and cook partly covered for 1 h 15 min, until the hock is tender and the pork cooked through. Add the carrot for the last 30 min.

6. 6

   Lift out the hock, daikon and carrot. Discard the bones, onion and shrimp, and strain the broth back into the pot.

7. 7

   Slice the hock, daikon and carrot. Season the broth with the fish sauce and more salt to taste, and keep it at a gentle simmer.

8. 8

   Fry the shallots in the oil over medium-low heat until golden, 4-5 min. Lift out the shallots and save the oil.

9. 9

   For the noodles, mix the tapioca, rice flour and a pinch of salt in a bowl. Stir in the boiling water with chopsticks until a shaggy dough forms.

10. 10

    Knead the warm dough for 3-4 min, until smooth and soft. Add a splash of water if it cracks. Cover and rest 10 min.

11. 11

    Roll the dough into ropes about 8 mm thick. Cut into 10 cm (4 in) lengths and toss with the 20 g tapioca.

12. 12

    Boil the noodles in plenty of water for 3-4 min, until they float and turn translucent. Drain.

13. 13

    Divide the noodles among bowls and add the sliced pork, daikon and carrot. Ladle over the boiling broth.

14. 14

    Top with the fried shallots, scallions, cilantro and white pepper, then drizzle with a spoonful of the shallot oil. Serve with lime and chilies.

Imported from fifteen.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.