The Noodle Soup That Rules All Noodle Soups 👑🍜

By Pailin's Kitchen · 180 min

Ingredients

Instructions

1. Put the pork bones and water in a large stock pot, fully submerged, and simmer for 30 minutes.
2. Meanwhile, crush the cinnamon stick, then dry-toast it with the star anise and coriander seeds over medium-high heat, shaking constantly until the coriander is slightly charred and starts to pop. Remove from heat and put the spices in an infusion bag or cheesecloth with the galangal and cilantro roots or stems.
3. After 30 minutes, skim the scum from the broth. Add the spice bag, daikon, onion, garlic, white pepper and the pandan leaf folded in half and knotted.
4. Add the soy sauce, Golden Mountain Sauce, tao jiew, white vinegar, black soy sauce, fish sauce and sugar (not the salt). Simmer gently for 1 hour 15 minutes, topping up with just enough water if the bones are exposed.
5. Meanwhile, soak the small rice noodles in room-temperature water for 25 to 30 minutes, until fully pliable and no longer holding their shape. Drain and set aside.
6. Toss the pork slices with the 1 Tbsp soy sauce and ½ tsp sugar.
7. When the broth is done, taste and add salt or sugar as needed. It should be slightly too salty, since it will be diluted by the noodles and vegetables; if it is much too salty, add water.
8. Remove and discard the spice bag. Strain out the daikon, garlic and onion, and pull the meat off the pork bones, setting it aside for the bowl.
9. Bring the broth to a simmer over high heat. Cook the marinated pork in a wire skimmer by dunking it in the broth for under 1 minute, until no longer pink, then drain and set aside.
10. Bring the broth back to a simmer and slowly stir in the blood so it does not clump. Add the meatballs and keep covered on low heat until serving.
11. Bring a large pot of water to a full rolling boil. Portion the noodles into individual bowls and prepare the condiments and toppings.
12. Blanch one portion at a time: dip the noodles with a handful each of bean sprouts and spinach in a strainer for 5 to 10 seconds (10 seconds if the pot is small). Shake off the water and tip into a bowl. The noodles should be chewy, not raw; if not, dip for 5 more seconds and increase the time for the next batch.
13. Stir the broth, ladle it over the noodles with a few meatballs, and top with the pork, the meat from the bones, fried garlic, garlic oil, cilantro, green onion and Thai basil if using. Serve right away with chili flakes, chili vinegar and pork rind.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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