Friday, April 1, 2016
Banh Canh Gio Heo (Vietnamese Pork Hock Noodle Soup)
1 1/2 lb. boneless Pork Hock
2 lb. Pork Hock
1 lb. Pork Bones
1 large Ginger Knob
3 oz. Rock Sugar
2 bags Vietnamese Thick Noodles (Banh Canh)
chopped Green Onions
First, blanch 1 lb. Pork Bones, 2 lb. Pork Hock and 1 1/2 lb. boneless Pork Hock. To blanch, fill a pot with water add in 1 tsp. Kosher Salt.
Add in the Pork meat/bones one by one, blanch it and remove from pot. Set aside. Before blanching the Pork Hock, scrape the skin and rinse with water.
When you're done, take the boneless Pork Hock. Season with some Kosher Salt and Black Pepper. Then set it aside for a few minutes.
In a smaller pot, fill it with water and add in the Pork Hock and 1 tsp. Kosher Salt.
Let it cook until tender, use a chopstick if it goes through easily then it's ready. It should take about 45 minutes to an hour.
Once you're done remove from pot and rinse with cold water and set aside.
Next, to make the broth, fill a large pot with water. Add in 1 tsp. Kosher Salt and Pork Bones. Bring it to a simmer, remember to skim the broth.
After you have cook the bones for about 15 minutes, add in the boneless Pork Hock. Continue to let it simmer.
Rinse 1 large Ginger knob. Cut into slice and put it into the Broth. Peel one whole Onion, cut it in half and place it into the Broth.
Season the broth. Add in 3 oz. Rock Sugar and 1 1/2 tsp. Kosher Salt to taste. Continue to let it simmer for about 1 hour and 30 minutes.
When the broth is ready, remove the boneless Pork Hock. Cut it into slices and set aside.
You can remove and throw away the Ginger and Onion from the Broth.
Now boil some thick noodles, rinse with water and set aside.
To assemble bowl, add in the thick noodles, place some Pork Hock slices and Pork Hock into bowl.
Pour in the broth. Garnish with some chopped Green Onions, Cilantro and some Fried Shallots.
Have Fish Sauce and Chili Pepper to enjoy with Pork Hock and meat slices.
Enjoy your Banh Canh Gio Heo.