Vietnamese Bánh Canh

1

Preheat your oven to 400°F (204°C) and roast the onion for 15 minutes or until aromatic. Remove any charred areas to keep the broth clear.

2

Blanch the pork bones in boiling water for 10 minutes to remove impurities. Drain, rinse, and set aside.

3

In a clean pot, bring 3 quarts of water to a boil. Add the blanched pork bones and roasted onion. Simmer uncovered on low heat for 2 hours.

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