Southern Hu Tieu Noodle Soup with Pork, Prawns and Quail Eggs

What you need

• 800 g (1 3/4 lb) pork bones, neck or back bones
• 1 small daikon, peeled and cut into chunks
• 1 onion, halved
• 30 g (1 oz) dried shrimp, rinsed
• 15 g (1/2 oz) rock sugar
• 2 tsp salt
• 3 tbsp fish sauce
• 300 g (10 oz) pork belly
• 150 g (5 oz) ground pork
• 12 large prawns, peeled and deveined
• 8 quail eggs
• 4 garlic cloves, minced
• 2 shallots, minced
• 3 tbsp vegetable oil
• 300 g (10 oz) dried rice noodles
• 150 g (5 oz) bean sprouts
• 1 bunch garlic chives, cut into 4 cm (1 1/2 in) lengths
• 1 lime, cut into wedges

Method

Restated from the original video

1. 1

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

2. 2

   Return the bones to the pot with 3 l (3 qt) of fresh water. Add the daikon, onion, dried shrimp, rock sugar and salt.

3. 3

   Bring to a boil, skim off the foam, then lower the heat so the surface barely bubbles.

4. 4

   Add the pork belly and simmer for 1 hour, until it is tender and cooked through. Lift it out and chill in a bowl of iced water for 5 min, then slice thinly.

5. 5

   Keep the broth simmering for another 30 min while you prepare the toppings.

6. 6

   Boil the quail eggs for 3 min, cool them in cold water, peel and halve.

7. 7

   Warm the oil in a skillet on medium. Fry the garlic and shallots until fragrant and golden, 2-3 min.

8. 8

   Add the ground pork, break it up and cook until no pink remains, 4-5 min. Season with a pinch of salt and set aside.

9. 9

   Strain the broth into a clean pot and discard the bones and vegetables. Season with the fish sauce and more salt to taste, then keep at a simmer.

10. 10

    Poach the prawns in the simmering broth until pink and curled, 1-2 min. Lift them out.

11. 11

    Cook the rice noodles in boiling water until tender, 3-4 min. Drain and rinse.

12. 12

    Divide the noodles among 4 bowls. Top with the sliced pork belly, ground pork, prawns, quail eggs and bean sprouts.

13. 13

    Ladle in the hot broth and scatter with the chives. Serve with the lime wedges.

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