A comforting Vietnamese Pork Udon Soup made with pork neck bones, white radish, and flavorful seasonings. Perfect for rainy weather, topped with pig trotters, green onions, and cilantro.
1: In a large pot, add all the ingredients listed under 'for the broth'. Add 14 cups of water and bring to stove over high heat.
2: Wait for it to boil and lower it to a simmer. Simmer for 2.5 hours.
3: In a separate pot, add your pig feet and fill with enough water to cover. Bring to the stove over high heat.
4: Once boiled, dump all the liquid and clean the pig feet. Repeat this process 3 times.
5: On the final time, add the pig feet, fill with water, and add 2 shallots and 1/2 tsp salt. Allow to simmer over medium-high heat for 40 mins.
6: After 40 minutes, remove the pig feet and allow to cool in an ice bath. Once cooked, remove and pat dry.
7: After 2.5 hours of simmering the broth, discard all the bones, onion, and radish with a mesh strainer.
8: Add 2 cups of water along with 3 tbsp fish sauce, 1/2 tbsp sugar, 1/3 tbsp MSG, and 1 tbsp chicken powder.
9: Cook your udon noodles according to package instructions.
10: Prep the noodle bowls by adding the udon noodles, pig feet, green onions, cilantro, fried shallots, and black pepper.
11: Ladle over the broth and serve hot.
