Hu Tieu Chicken Noodle Soup with Pork Bone Broth, Shrimp and Garlic Chives

Steps

1. 1

   Blanch the pork bones

   • Put the pork bones in the 8-quart (7.5 L) stockpot and cover with cold water by about 2 inches (5 cm); this water is separate from the 4 quarts listed for the broth.
   • Bring to a full boil over high heat and boil hard for 5 minutes.
   • Drain into a colander in the sink, then rinse each bone under running water to remove scum and dark bits.
   • Scrub out the pot.

   + Show details− Hide details

   Ready when: Foam and grayish scum rise to the surface and the bones look pale once rinsed

   Tip: Don't skip this step; it keeps the broth clear instead of cloudy.

2. 2

   Char aromatics, toast squid

   • Heat a dry 10-inch (25 cm) skillet over medium-high heat for 2 minutes.
   • Place the onion and shallot halves cut-side down and cook without moving for 5 to 6 minutes, until deeply browned with blackened spots.
   • Turn and cook 2 minutes more, then move to a plate.
   • Reduce heat to medium-low, add the rinsed dried squid, and toast 30 to 60 seconds per side, just until fragrant and slightly curled.

   + Show details− Hide details

   Ready when: Onion and shallots are browned with blackened spots and smell sweet; squid smells toasty and has curled slightly

   Tip: Watch the squid closely; it goes from fragrant to bitter in seconds if scorched.

3. 3

   Simmer the pork broth

   • Return the blanched bones to the clean stockpot.
   • Add the charred onion and shallots, squid, daikon, rock sugar, kosher salt and 4 quarts (3.8 L) cold water.
   • Bring to a boil over high heat, skimming off any foam with a ladle or skimmer.
   • Reduce to low so the surface barely trembles with small bubbles, and simmer uncovered for 45 minutes.
   • While it simmers, put the dried rice noodles in a large bowl, cover with warm tap water (about 100°F / 38°C), and soak for 30 minutes until pliable and opaque white; drain just before cooking.

   + Show details− Hide details

   Ready when: Broth is pale gold and clear, the surface only gently bubbling, and the daikon pierces easily with a fork

   Tip: A hard boil emulsifies the fat and makes the broth cloudy; keep it at a bare simmer.

4. 4

   Poach the chicken

   • Add the chicken thighs to the simmering broth, submerging them as much as possible.
   • Return to a bare simmer and cook, uncovered, for 25 to 30 minutes.
   • Check with an instant-read thermometer in the thickest part of a thigh, away from the bone.

   + Show details− Hide details

   Ready when: Chicken reads at least 165°F (74°C) and the juices run clear

   Tip: Thighs stay tender even up to about 185°F (85°C), so there is no need to rush them out.

5. 5

   Shred chicken, strain broth

   • Lift the chicken onto a plate with tongs and let it cool for 10 minutes.
   • Meanwhile, check the pork: push an instant-read thermometer into the meatiest part of a neck bone, away from the bone; it must read at least 145°F (63°C), and after about 70 minutes of simmering the meat should be fork-tender and pulling from the bone (if not, simmer 10 minutes more).
   • Then remove the bones, onion, shallots and squid from the pot with a skimmer, and set the daikon aside; slice it ¼ inch (6 mm) thick to serve in the bowls.
   • Pour the broth through a fine-mesh strainer into a clean pot and keep it at low heat.
   • Stir in the fish sauce and white pepper, then taste and add more salt or fish sauce until savory with a light sweetness.
   • Discard the chicken skin and bones, and pull the meat into bite-size shreds.

   + Show details− Hide details

   Ready when: Pork meat reads at least 145°F (63°C) and is fork-tender; broth tastes balanced: salty, mildly sweet and clean, with no fishy edge

   Tip: Season in small steps; the broth tastes milder once it is ladled over unsalted noodles.

6. 6

   Fry garlic oil

   • Combine the neutral oil and minced garlic in an 8-inch (20 cm) skillet and set over medium-low heat, stirring constantly.
   • Cook 2 to 3 minutes, until the garlic is pale golden and fragrant.
   • Immediately pour the oil and garlic into a small bowl to stop the cooking.

   + Show details− Hide details

   Ready when: Garlic is pale golden, not brown, and sizzles gently

   Tip: Start the garlic in cold oil so it cooks evenly and is less likely to burn and turn bitter.

7. 7

   Cook the noodles

   • Bring a large pot of unsalted water to a rolling boil over high heat.
   • Add the drained noodles and cook 2 to 4 minutes, stirring once or twice, until tender but still chewy.
   • Lift out with a spider or drain in a colander, rinse briefly under hot tap water to remove surface starch, and divide among 6 large bowls.
   • Keep the pot of water at a boil for the next step.

   + Show details− Hide details

   Ready when: Noodles are soft and slippery with a slight chew and no hard white center

   Tip: Brands vary, so begin tasting at 2 minutes; overcooked rice noodles turn mushy and clump.

8. 8

   Cook shrimp, blanch sprouts

   • Bring the strained broth to a steady simmer over medium heat.
   • Add the shrimp and cook 2 to 3 minutes, until pink and curled into a loose C, then scoop them out with a skimmer and divide among the bowls.
   • Plunge the bean sprouts into the boiling noodle water for 10 seconds, drain, and add to the bowls.

   + Show details− Hide details

   Ready when: Shrimp are pink and opaque and reach 145°F (63°C); sprouts are barely wilted but still crunchy

   Tip: Shrimp turn rubbery fast; remove them the moment they curl.

9. 9

   Assemble and serve

   • Top each bowl of noodles with shredded chicken and a few daikon slices.
   • Bring the broth back to a full boil, then ladle about 1½ cups (350 ml) of boiling broth into each bowl.
   • Scatter with garlic chives, scallions, cilantro and crispy fried shallots, and spoon over the garlic oil with its garlic.
   • Serve at once with lime wedges, and hoisin and chili sauce on the side if you like.

   + Show details− Hide details

   Ready when: Chives wilt slightly and the broth is steaming hot

   Tip: Boiling-hot broth lightly cooks the chives and warms the noodles, so ladle it on just before serving.