Hu Tieu Nam Vang

Ingredients

• 400 g dried chewy tapioca noodles (hu tieu dai)
• 1 kg pork bones, preferably neck and leg
• 1 small dried squid, about 25 g
• 30 g dried shrimp
• 1 daikon radish, peeled and cut into chunks
• 1 onion, peeled and halved
• 30 g rock sugar
• 3 tbsp fish sauce
• 2 tsp salt
• 300 g pork loin, in one piece
• 200 g pork liver
• 300 g raw shrimp, shelled and deveined
• 250 g minced pork
• 12 quail eggs
• 6 garlic cloves, finely chopped
• 4 tbsp neutral oil
• 2 tsp light soy sauce
• 1 tsp ground white pepper
• 3 stalks Chinese celery, chopped
• 1 bunch garlic chives, cut into 4 cm lengths
• 200 g bean sprouts
• 3 tbsp fried shallots
• 1 handful cilantro
• 2 limes, cut into wedges
• 2 red chillies, sliced

Before you cook

• Soak the dried squid and dried shrimp in warm water for 20 minutes, then drain them.
• Soak the pork liver in cold salted water for 30 minutes to draw out any bitterness, then rinse it.
• Soak the tapioca noodles in cold water for 30 minutes so they soften before boiling.
• Chop the garlic, Chinese celery and garlic chives, and wash the bean sprouts.

Steps

1. Put the pork bones in a large pot, cover them with cold water and bring it to a rolling boil.
2. Boil for 5 minutes, then drain the bones and scrub the pot clean.
3. Return the bones to the pot with 3 litres of fresh cold water and bring it to a bare simmer.
4. Skim the surface carefully for the first 10 minutes until the broth runs clear.
5. Add the halved onion, the daikon chunks, the soaked squid and the soaked dried shrimp.
6. Simmer gently and uncovered for 90 minutes.
7. Lower the whole piece of pork loin into the broth and poach it for 25 minutes.
8. Lift the loin out and rest it on a board.
9. Poach the pork liver in the same broth for 12 minutes, then lift it out as well.
10. Boil the quail eggs in a separate small pan for 4 minutes, then cool them and peel them.
11. Season the broth with the rock sugar, fish sauce and salt, aiming for a savoury broth with a clear sweet edge.
12. Strain the broth into a clean pot and keep it at a gentle simmer.
13. Heat 4 tbsp of oil in a frying pan over medium heat and fry the chopped garlic for 90 seconds until pale gold.
14. Scoop out half the garlic oil into a small bowl and set it aside.
15. Add the minced pork to the pan with the remaining garlic oil and stir-fry for 6 minutes until browned and crumbly.
16. Season the minced pork with the soy sauce and white pepper, then take the pan off the heat.
17. Poach the shelled shrimp in the simmering broth for 2 minutes until just pink, then lift them out.
18. Slice the rested pork loin and the poached liver as thinly as you can.
19. Boil the soaked tapioca noodles for 3 minutes until chewy but cooked through, then drain them well.
20. Divide the noodles between four bowls and spoon a little of the reserved garlic oil over each portion.
21. Arrange the sliced pork, liver, shrimp, minced pork and quail eggs over the noodles.
22. Add a small handful of bean sprouts and garlic chives to each bowl.
23. Ladle the hot broth over the top until the noodles are just covered.
24. Finish with Chinese celery, cilantro and fried shallots, and serve with lime and chilli.