Banh Canh - Traditional Vietnamese Noodle Soup

Ingredients

• Lime (2, cut into wedges)
• Bean sprouts (1 cup)
• Cilantro (1/4 cup, chopped)
• Green onions (2 stalks, chopped)
• Ground black pepper (1 teaspoon)
• Salt (to taste)
• Sugar (1 tablespoon)
• Fish sauce (2 tablespoons)
• Shrimp (1 cup, peeled and deveined)
• Pork shoulder (1 cup, thinly sliced)
• Pork bones (2 pounds)
• Tapioca noodles (200 grams)

Instructions

1. Fill a large pot with water and add the pork bones. Bring to a boil, then reduce the heat to low and let it simmer for 1 hour to create a rich and flavorful broth.
2. Once the broth is ready, remove the pork bones and strain the broth to ensure it's clear and free from impurities.
3. Return the broth to the pot and bring it back to a simmer. Add the pork shoulder slices and cook them until they're no longer pink, which should take about 5 minutes.
4. Add the shrimp to the pot and cook until they turn pink and are thoroughly cooked, usually about 2-3 minutes.
5. Flavor the broth with fish sauce, sugar, salt, and black pepper. Taste the broth and adjust the seasonings as needed.
6. Prepare the tapioca noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process.
7. To serve, divide the noodles among bowls. Ladle the hot broth, complete with pork and shrimp, over the noodles.
8. Sprinkle the soup with chopped green onions and cilantro, and add a handful of bean sprouts on top for a refreshing crunch.
9. Serve the soup hot, accompanied by lime wedges. Encourage your guests to squeeze the lime juice into the soup for a burst of tangy freshness.