Hu Tieu Nam Vang

Step 1

Place the pork bones or shoulder into a medium pot and cover with 6 cups of water. Bring the water to a boil over high heat, about 5 minutes, then reduce the heat to medium-low.

Step 2

Simmer the pork gently, uncovered, for 30 minutes until the broth turns pale and slightly opaque. Skim away any gray foam that rises to the surface with a spoon.

Step 3

Stir in the fish sauce and salt. Taste the broth — it should smell fragrant and savory, with a clear, mild flavor. If too salty, add 1/4 cup water.

Step 4

While the broth simmers, heat the vegetable oil in a small skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 1 minute.

Step 5

Add the sliced shallots to the hot oil and stir constantly. Cook for 3 to 4 minutes until they turn golden brown and crispy; they will smell sweet and fragrant. Pour onto a plate lined with paper towels.

Step 6

Bring the broth back to a gentle simmer over medium heat. Add the shrimp and stir gently; they will sink, then float and turn pink and opaque, about 2 minutes.

Step 7

If using dried tapioca noodles, add them to the broth and simmer for 5 minutes, stirring occasionally, until soft. If using fresh rice noodles, skip to the next step.

Step 8

Divide the fresh rice noodles (if using) equally between two bowls. If you used dried noodles, ladle them along with broth into the bowls.

Step 9

Carefully ladle the hot broth over the noodles in each bowl, making sure each bowl gets 2 or 3 shrimp pieces.

Step 10

Top each bowl with half of the crispy fried shallots and half of the fresh herbs. Serve immediately with lime wedges and black pepper on the side.