Vietnamese Rice Noodle with Prawn & Pork (Hủ Tiếu)

Ingredients

• 1.5 kg pork bones
• 200g minced pork
• 300g pork shoulder
• 1 dried squid
• 1/2 cup dried shrimp
• 1 onion
• 1 daikon, peeled and cut into 4cm thick slices
• 1 cube rock sugar
• 5 liter of water
• 1 large garlic knob, finely chopped
• 3 shallot, finely chopped
• 1/2 cup preserved radish, minced
• 10 quail eggs
• 600g dried noodle (Hủ tiếu dai)
• 1 lemon
• Some fresh chillies, sliced
• Oil, sugar, salt to taste
• Fresh veggies: garlic chives, lettuce, parsley, chrysanthemum (rau tần ô), beansprout.
• Black sauce: 3 tbsp oyster sauce + 3 tbsp soy sauce + 1 tbsp sugar + 3 tbsp water. Simmer on low heat for 2 minutes. 

Method
- Grill the dried squid for a few minutes to bring out the flavor, then tear it into small pieces. Soak dried squid and dried shrimps in hot water for at least 15 minutes. After that rinse well and drain.
- Boil pork bones for 5 minutes to remove impurities. Then dump out the whole pot. Rinse the bones and wash the pot.
- Transfer pork bones to the clean pot and add in 5 liters of water. Also add 1 peeled whole onion, rock sugar, 1 tbsp salt, daikon slices, pork shoulder together with dried squid and shrimps. Bring it to a boil and skim off the foam. Then simmer on medium low for 1-2 hours without cover.
- Season minced pork with salt and pepper. Add in a slash of water and stir to separate the meat.
- In a pan, add oil and fry garlic until golden brown. Transfer to a bowl and mix with 1 tsp sugar to keep it stay crispy longer. Repeat the same steps for minced shallot.
- Stir-fry minced preserved radish with a tsp oil. Season it lightly with salt and sugar.
- Hard boil the quail eggs for 4 minutes ( remember to add salt in boiling water).
- Cut garlic chives into 6cm length and set aside.
- Cook dried noodle following package instructions.
- Remove pork shoulder from the soup pot as cooked (it may take 40 - 60 minutes to cook the meat depending on its size). Rinse under cold water and let cool. Then slice it thinly.
- In a strainer, add in seasoned minced pork and submerge into soup pot until cooked. Remove and transfer to a plate. Repeat the same steps with fresh prawns.
Assembling:
- Add noodle and beansprout in a large serving bowl, top up with minced pork, pork shoulder slices, prawns, garlic chives, quail eggs, fried garlic, fried shallot, preserved radish.
- For dried noodle version, serve it with mixture of black sauce.
- For noodle soup version, pour hot soup over noodles and toppings.
- Serve all with a platter of fresh vegetables, chilli and lemon wedges.

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