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1
Soak & Prep the Garnishes
15 Mins
Room temperature, ~20°C (68°F)
Soak the dried shrimp and squid in warm water. Meanwhile, chop the cilantro, slice the green onions, shred the lettuce, rinse the bean sprouts and cut the lime into wedges. Arrange everything on a plate for the table.
Everything at the table should be ready before the broth is, because the bowls are built fast at the end.
Done when: A colourful plate of herbs, sprouts and lime, ready to go.
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2
Blanch the Pork Bones
10 Mins
Boiling, 100°C (212°F)
Cover the bones with cold water in a large pot, bring to a hard boil and boil 5 minutes, then drain and rinse the bones and the pot. This step is what keeps the broth clear.
Skipping the blanch leaves the broth cloudy and a little muddy in flavour — it is worth the ten minutes.
Done when: Clean bones and a clean pot, with the grey scum washed away.
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3
Simmer the Broth
120 Mins
Gentle simmer, ~95°C (200°F)
Return the bones to the pot with 2.2 litres of fresh water, the soaked shrimp and squid, fish sauce, palm sugar and salt. Simmer very gently for about 2 hours, skimming often, until the meat falls from the bones. Lift the bones out, pull the meat off and set it aside; keep the broth at a low simmer.
Never let the broth boil hard — a rolling boil clouds it and toughens the meat. A few lazy bubbles is right.
Done when: A clear, golden broth that tastes gently sweet and savoury, with tender pulled pork.
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4
Season & Fry the Minced Pork
10 Mins
Medium-high heat, ~200°C (400°F)
Mix the ground pork with the fish sauce, palm sugar, crushed garlic and white pepper. Fry in a dry pan over medium-high heat, breaking it into small crumbles, until cooked through and lightly browned, about 7 minutes. Stir in the pulled pork meat at the end.
Break the mince small as it cooks — fine crumbles spread through the soup better than big lumps.
Done when: Savoury browned crumbles, cooked through to at least 71°C (160°F).
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5
Blanch Liver & Shrimp, Cook Noodles
10 Mins
Simmering, ~95°C (200°F)
Drop the sliced liver into the simmering broth for 30 seconds, then the shrimp for 1–2 minutes until just pink; lift both out. In a separate pot of boiling water, cook the rice noodles about 30 seconds until just tender, then drain and rinse briefly.
Liver turns tough in seconds, so count them — 30 seconds is enough for thin slices.
Done when: Pink shrimp, just-set liver, and noodles that are tender but still springy.
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6
Build the Bowls
5 Mins
Simmering, ~95°C (200°F)
Divide the noodles between four deep bowls. Top with the minced pork, pulled pork, liver, shrimp and half an egg each. Ladle the hot broth over everything, scatter with fried garlic, and serve at once with the herb plate, lime wedges and chilli sauce.
Ladle the broth last and serve immediately — the noodles keep soaking it up and will soften if the bowl waits.
Done when: A steaming bowl with noodles, pork, liver and shrimp visible under a clear broth.
auto_awesome Finishing Touches & Plating
Hand each bowl with the herb plate, lime wedges and chilli sauce on the side, and let everyone season their own bowl with herbs, lime and heat.
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Vietnam
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