Hu Tieu Nam Vang

Step 1

Cut the pork shoulder lengthwise along the grain into 3 long strips, about 1 inch thick, so they will slice thinly once cooked.

Step 2

Slice the shallots lengthwise from root to tip into thin wedges, about 1/4 inch wide, keeping the layers mostly attached.

Step 3

Chop the fresh herbs roughly into pieces about the size of a fingernail.

Step 4

Pour the broth into a large pot and place it over medium-high heat until you see rolling bubbles, about 5 minutes.

Step 5

Add the pork strips and shallot wedges to the hot broth, stir once, then reduce heat to medium-low and simmer uncovered until the pork is tender when pierced with a fork, about 15 minutes.

Step 6

While the pork cooks, bring a separate pot of water to a boil over high heat, add the tapioca noodles, stir gently once, and cook until translucent with no white core when you break one in half, about 6 minutes.

Step 7

Drain the noodles in a colander and rinse under cold running water to stop them from sticking together.

Step 8

Remove the pork from the broth using tongs and place it on a cutting board; let it rest for 1 minute, then slice it crosswise against the grain into 1/8-inch-thick slices.

Step 9

Stir the fish sauce into the hot broth and taste; add a squeeze of lime if it tastes flat—the flavor should be savory and balanced.

Step 10

Divide the cooked tapioca noodles between two deep bowls, placing them in the bottom of each.

Step 11

Arrange the pork slices in a loose pile on top of the noodles in each bowl.

Step 12

Ladle the hot broth and shallots over the pork and noodles until the bowl is about three-quarters full, dividing evenly between the two.

Step 13

Scatter the chopped fresh herbs in a mound in the center of each bowl and place a lime half on the edge of the bowl.

Step 14

Serve immediately while the broth is still steaming; squeeze lime juice into the soup and stir gently before eating.