Vietnamese Clear Noodle Soup with Pork and Seafood - Hủ Tiếu Dai

6-8 Servings
Making the broth:
6 quarts warm water
3 lbs neck bones
3 oz dried shrimp
10 small dried squid
6 inches daikon radish, peeled
4 cups pork broth
1 Tbsp salt
2 Tbsp sugar
3 tsp chicken powder (Lee Kum Kee)
1 tsp black pepper
2 Tbsp fried shallot, garlic oil (    • How To Make Fried Shallot & Garlic - Tỏi v...   )

Minced pork:
1 lb tender loin
1 Tbsp minced garlic
1 Tbsp shrimp paste with soya bean oil
1 Tbsp vegetable oil
1 tsp chicken powder (Lee Kum Kee)
1 tsp black pepper

Dry noodle sauce:
1 can Coco Rico soda
2 Tbsp Sriracha
1/3 cup hoisin sauce
1/3 cup less sodium soy sauce (Kikkoman brand)
1 Tbsp sugar
2 tsp chicken powder (Lee Kum Kee)
1 tsp black pepper
1 Tbsp sesame oil
2 Tbsp fried shallot, garlic oil

Noodles & Protein
1 package dried Alimentary paste
(Malony Harusame)
1 lb shrimp 16/20
2 lbs. pork leg skin on
Squid tube
Fish cakes

Garnishes:
Chinese celery (tan tau)
Bean sprouts
Chives (he)
Chrysanthemum (tan o)
Green onions and cilantro
Jalapeño
Fried shallot, garlic in oil

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