Ingredients
Broth
2.2 pounds (1 kg) pork bones
1 tablespoon vinegar
1 tablespoon salt, plus more to season
1 teaspoon rock sugar
1 yellow onion, peeled and halved
5 shallots, 2 kept whole, the rest peeled and thinly sliced
2 slices ginger
Toppings
1 pound (450g) eel
1/2 teaspoon turmeric powder
1/2 teaspoon grated ginger
1/2 cup corn starch
14 ounces (400g) glass noodle, soaked 10 minutes
1/2 cup Vietnamese mint, leaves removed and chopped
3 scallions, white part removed, green part chopped
2 limes, cut into wedges
Directions
1. Place the bones in a pot filled with enough water to cover. Add vinegar and bring to a boil. Parboil the pork bones for 5 minutes to remove the impurities. Then pour out the whole pot. Rinse bones well and wipe the pot clean. Transfer the bones to a large stock pot and add in 12 cups or 3 litres water, 1 tablespoon salt, the rock sugar and the peeled onion. Bring to a boil and skim off the foam. Then simmer on medium low for 1 to 2 hours, uncovered.
2. Grill 2 shallots and ginger slices until they slightly charred on the outside. Then scrape and rinse off the black bits. Add to the soup pot to enhance the fragrance.
3. Fill a small sauce pan with 4 cups (1 liter) water. Add 1/2 teaspoon salt and bring to a boil. Add the eel and cook for 2 to 5 minutes depending on the size. When you see cracks on the eels' backs, they are cooked. Remove and leave to cool. Hold the head of the eel with one hand, and use the thumb, index and middle finger of the other hand to pull the flesh off the bone. If using large eels, you can fillet the flesh with a knife.
4. Crush the bones in a mortar and pestle and boil for another 15 minutes to release the sweetness. Strain to extract the eel broth.
5. Gather the flesh in a bowl and season with half a teaspoon each of salt, pepper, tumeric powder and grated ginger. Divide into 2 parts. Set one part aside. Roll the other part over a plate of corn starch and deep-fry till golden brown. Also mix the sliced shallot with some corn starch and fry till golden brown. Remove and place on paper towel to drain the excess oil.
6. Extract the pork broth to another pot and combine with the eel broth. Season to taste with fish sauce and chicken stock.
7. Add a handful of soaked glass noodles into a noodle strainer and submerge into the boiling broth to blanch. Transfer to a serving bowl. Top with some soft eel and the crispy fried eel. Sprinkle some chopped Vietnamese mint, scallions and some cracked pepper. Ladle the hot soup over. Garnish with a tablespoon of fried shallot, some chili slices and a blanched scallion (white part). Serve with some fish sauce for dipping and a wedge of lime.
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