Thai-style pork pho

Ingredients

• 2 kg of pork bones (shoulder or back)
• 15 to 20 liters of water
• 3 onions, peeled
• 6 sprigs of fresh cilantro, roughly chopped
• 6 pieces of ginger
• 3 cloves of garlic, peeled and crushed
• 5 to 6 pieces of daikon
• 1 cup of seasoning sauce
• 1/2 cup of candied sugar
• 1/2 cup of coarse salt
• 1/2 cup of black peppercorns
• 1/2 cup of goji berries
• 15 to 20 marinated pork slices
• 15 to 20 portions of Vietnamese pork sausage (moo yor)
• 15 to 20 pork meatballs
• 2 cups of soybean sprouts
• 1/2 cup of finely chopped chives and cilantro
• About 1 cup of roughly chopped lettuce
• 3 tablespoons of garlic-infused oil
• Rice noodles (thin or wide), all you can eat
• Grilled shrimp paste, lime wedges, grilled bird’s eye chili, fermented tofu

Rinse the bones, then place them in a large pot with water, onions, cilantro roots, ginger, garlic, and daikon.

Season with sauce, sugar, salt, pepper, and goji berries, and simmer for at least 2 to 3 hours, skimming off any foam that forms.

Cook the marinated pork and meatballs in the broth.

Blanch the noodles and soybean sprouts, then place them in a bowl with the lettuce, pork, sausage, and meatballs.

Pour the hot broth over the dish, sprinkle with chives, cilantro, and garlic oil, and serve with the desired condiments.