Vietnamese Seafood Pork Noodle Soup

1: Add all the ingredients listed for the broth into a 6 qt pot and fill with cold water to fill the pot. Bring to stove over high heat.

2: Once it starts to boil, lower the heat to simmer. Remove any impurities that form at the top of the broth.

3: After 1 hour, remove the pork shoulder/leg cut from the broth and allow to cool in a bowl of cold water. Once cooled, pat dry and slice into thin slices. Store in container and set aside for now.

4: Allow the broth with bones and aromatics to continue to cook for another 2 hours (3 hours in total). Then use a strainer to help remove all the bones, onions, daikon, dried shrimps and squid from the broth and discard.

5: Add additional water to the broth to ensure you have 3 qt of broth (half the pot). Season with 1 tbsp chicken powder, 1 tbsp fish sauce, 1/2 tbsp sugar. Taste and adjust to your liking.

6: Cook your noodles according to package instructions. Assemble each noodle bowl with your choice of toppings.

7: Ladle the broth over the noodles and toppings. Serve with side of fresh lettuce, beansprouts, extra chives, limes, and fresh Thai peppers.