Hu Tieu

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

2: Bring to stove over high heat.

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

4: After 1 hour, remove the pork shoulder/leg cut from the broth and allow to cool in a bowl of cold water.

5: Once cooled, pat dry and slice into thin slices. Store in a container and set aside for now.

6: Allow the broth with bones and aromatics to continue to cook for another 2 hours (3 hours in total).

7: Use a strainer to help remove all the bones, onions, daikon, dried shrimps, and squid from the broth and discard.

8: Add additional water to the broth to ensure you have 3 qt of broth (half the pot).

9: Season with 1 tbsp chicken powder, 1 tbsp fish sauce, 1/2 tbsp sugar. Taste and adjust to your liking.

10: Cook your noodles according to package instructions.

11: Assemble each noodle bowl with your choice of toppings.

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