Bánh Canh Giò Heo Tôm (Vietnamese thick noodle soup with pork and shrimp)

Step 1

Clean the pork. Add all pork to a large pot, add 1 tbsp salt, add tap water until just covering the meat, and bring to a boil on high heat. Once it hits a boil, leave it alone for a minute, remove from heat, drain the water and rinse the pork under running water.

Step 2

Return the pork to the pot with all remaining soup ingredients and filtered water this time, but set the shrimp aside. Bring to high heat, and maintain a boil for 5 minutes, then skim the soup scum that rises to the top.

Step 3

Lower the heat to maintain a low boil for an additional 15 to 25 minutes, based on how tender you’d like the pork to get.

Step 4

Devein and peel the shrimp, sprinkle salt and sugar over them, mix, and marinate for 10 minutes. Boil water on medium high heat in a small pot and cook the shrimp in 1 or 2 batches. They’re done as soon as they turn white/pink.

Step 5

Cook bánh canh noodles according to package instructions, then drain.

Step 6

Into 5-6 bowls, evenly divide in this order: noodles, broth, pork, shrimp, accoutrements, then serve.