Chao Long - Vietnamese Rice Noodle Soup

Ingredients

Pork intestines

1 pound, cleaned and cut into bite-sized pieces

Pork bones

2 pounds

Rice noodles

8 ounces

Fresh ginger

1 thumb-sized piece, sliced

Garlic

4 cloves, minced

Shallots

2, thinly sliced

Lemongrass

2 stalks, bruised and cut into pieces

Fish sauce

3 tablespoons

Sugar

1 tablespoon

Chili peppers

2, sliced (adjust to taste)

Bean sprouts

1 cup

Fresh herbs

1 cup (cilantro and thai basil)

Lime

1, cut into wedges

Water

10 cups

Instructions

1. Begin by thoroughly cleaning the pork intestines; rinse them under cold water multiple times and cut into bite-sized pieces.
2. In a large pot, combine the pork bones, cleaned intestines, sliced ginger, minced garlic, shallots, bruised lemongrass, fish sauce, and sugar. Fill the pot with water until all ingredients are submerged.
3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 2 hours, skimming off any impurities that rise to the surface for a clear broth.
4. While the broth simmers, prepare the rice noodles according to the package instructions. Drain and set aside.
5. After the broth has simmered, strain it through a fine-mesh sieve to remove the solids, keeping only the flavorful liquid.
6. To serve, divide the cooked rice noodles among bowls. Ladle the hot broth over the noodles generously.
7. Garnish each bowl with fresh herbs, bean sprouts, sliced chili peppers, and a squeeze of lime juice to taste.
8. Serve hot and enjoy the comforting and aromatic flavors of Chao Long!