Add the pork bones and water to a large pot making sure the bones are completely submerged. Simmer for 30 minutes.
3.2 liters of water, 2 pounds pork bones
Meanwhile, crush the cinnamon sticks until broken in a mortar and pestle (or crush them with something heavy) and add them to a dry skillet or pot. Add the star anise and coriander seeds and toast over medium-high heat, stirring or shaking constantly until the coriander seeds are lightly charred and begin to pop. Remove from the heat, then add the spices to a soup infusion bag or tie in cheesecloth along with the galangal and coriander roots or stems.
6 inch cinnamon stick, 1 pc of star anise, 1 teaspoon coriander seeds, 10 slices of galangal, 3 coriander roots or 6 coriander stems
After 30 minutes of boiling, skim off the foam from the surface of the broth, then add the spice bag, daikon, onion, garlic and white pepper. Fold the pandan leaf in half and tie a knot (this bruises it and releases the aroma) and also add it to the broth.
3 inch daikon, ½ medium onion, 5 cloves of garlic, ½ teaspoon white pepper, 1 pandanus leaf (approx 18 inches)
Add all seasonings except salt: soy sauce, Golden Mountain sauce, tao jiew, vinegar, black soy sauce, fish sauce, and sugar; simmer for 1 hour and 15 minutes. If bones become exposed, top up with just enough water to keep everything submerged.
3 tablespoons soy sauce, 2 tablespoons Golden Mountain sauce, 2 tablespoons Tao jiew (Thai fermented soybean paste), 2 tablespoons white vinegar, 1.5 tablespoons black soy sauce, 1 tablespoon fish sauce, 25 g of brown sugar
While the broth boils, soak the tagliatelle in water at room temperature for 25-30 minutes for small noodles (1.5 mm wide). The exact timing will depend on the brand and temperature of the water, but it is important that the noodles are completely pliable and no longer hold their original shape. Drain the tagliatelle and set aside. (If using other types of noodles, see the blog post above for instructions)
1 pound dried rice noodles
225 g of pork shoulder, 1 tablespoon soy sauce, ½ teaspoon of sugar
When the broth is ready, taste and, if necessary, adjust the seasoning with more salt or sugar. You want to season the broth heavily as it will be further diluted once the noodles and vegetables are added, so try to make it a little too salty at this time. If it is too salty it means you let it reduce too much, so add more water to dilute it.
salt
Cook the marinated pork: Bring the broth to a boil over high heat, then place the marinated pork in a slotted spoon (you may need to make half a batch if it doesn’t fit) and immerse it in the broth, keeping the pork inside the slotted spoon; stir until the pork is no longer pink (less than 1 minute), then drain and set aside in a bowl. (This is much easier to understand by watching the video)
Add blood: Bring the broth back to the boil and gradually add the blood WHILE STIRRING so that the blood does not pool. You’ll notice the broth thickens instantly – that’s the magic of boat noodles! Add the meatballs, then keep everything covered and on a low heat until ready to serve. (The meatballs are already cooked, they just need to be reheated.)
⅓ cup liquid pork or beef blood, ½ pound Asian style meatballs
