Whenever I go to Thailand, this is one of my favorite dishes. Soup noodle is wonderful, full of flavor and heathy. This is an easy stock to make and remember the longer it cooks the better it will be.
As you are using pork bones, it is important to first cover them in water, bring to a boil and then cook for 10-15 minutes and then drain the water and rinse thoroughly. Then add additional water and all of the ingredients and bring back to a boil and cook for 4-6 hours on a low simmer. Note: you can also use beef bones.
Once the stock is finished, then drain off all of the cooked ingredients, and you will be left with the finished stock. Then choose your noodles, garnishes, and put into a bowl and pour the hot broth over them and finish with fish sauce, lime, chili and or Sriracha sauce.
16oz Pork bones, with a little meat on the bone, boiled and rinsed
1 medium daikon (mooli), sliced
1 bunch Coriander roots
4 cloves Garlic, mashed
1 inch piece fresh Ginger, sliced
1 bunch Spring Onions, cut in half
Juice of two limes
10 White Peppercorns
3 whole Star Anise
1 Tbsp Salt
2 Tbsp Soy sauce
16 cups Water
Noodles- Kaset brand cellophane noodles or fresh egg noodles/vermicelli
Sliced Beef or Shrimp/Fish Balls
Bai Pak Chi – Thai green which adds a unique flavor. You can substitute cilantro if needed.
Deep fried Garlic- Nang Fah brand
Green Onion, chopped
Chilis with Vinegar-Fresh chilis sliced with Golden Mountain White Vinegar
Fish Sauce- Tra Chang brand
Sriracha- Shark brand brand