Ingredients
- 1 large yellow onion peeled
- 2 pounds pork bones
- 3 quarts water
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt
- 14 ounces tapioca noodles
- 6 ounces Vietnamese pork sausage sliced
- 6 ounces fried fish cake sliced
- 1/2 cup chopped cilantro
- Ground black pepper to taste
Instructions
- Preheat your oven to 400°F and roast the onion for 15 minutes or until aromatic. Remove any charred areas to keep the broth clear.
- Blanch the pork bones in boiling water for 10 minutes to remove impurities. Drain, rinse, and set aside.
- 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.
- Season the broth with fish sauce, sugar, and salt. Remove the bones and onion, and strain the broth for clarity.
- Cook the tapioca noodles according to the package instructions until they are al dente.
- Place the noodles in the bowls. Top each bowl with pork sausage and fish cake slices, then ladle it with hot broth. Garnish with cilantro and black pepper.
