Classic Thai Clear Broth Noodle Soup (Guay Tiew Look Chin Pla)

Steps

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1. 1
   Cover pork bones with water and bring to a boil, then reduce to a simmer. After 15–30 minutes, skim off all foam and impurities from the surface until the broth is clear.
   ▶ ≈1:14
2. 2
   Add daikon, onion, smashed garlic, cilantro stems (or roots), and cracked white pepper. Continue simmering for at least 1 hour 15 minutes, keeping bones submerged throughout.
   ▶ ≈1:34
3. 3
   Once the broth is ready, remove the bones to cool slightly, then fish out and discard all vegetables. If using neck bones, pick off the now-tender meat, season with a little soy sauce, and set aside or freeze for later use.
   ▶ ≈2:01
4. 4
   Prepare garlic oil by slicing garlic and frying until golden (you can fry it in rendered pork fat for extra flavor). Set the fried garlic and garlic oil aside.
   ▶ ≈5:29
5. 5
   Pour the pork broth into a pot and bring to a boil. Season with soy sauce, fish sauce, and sugar, adding white pepper if desired. Add assorted fish cakes or meatballs (straight from frozen if needed) and heat through. Taste and adjust seasoning—the broth should be strongly seasoned since noodles and vegetables will dilute it.
   ▶ ≈5:55
6. 6
   Prepare a pot of boiling water. Soak rice noodles in room-temperature water until completely limp but not oversoaked (lift them—they should hang with no resistance). Thicker noodles can be judged by color change from translucent to opaque white. Do not oversoak for hours, as they'll continue cooking in hot soup.
   ▶ ≈7:50
7. 7
   Place the soaked noodles and bean sprouts together into boiling water and cook for just 3 seconds (this timing is specific to rice vermicelli; other noodle types require different cooking times), then immediately strain and drain. Prepare one portion at a time; a noodle strainer is very handy for this.
   ▶ ≈8:32
8. 8
   Place the cooked noodles and bean sprouts in a bowl and pour in desired amount of hot broth. Top with assorted fish cakes or meatballs, fried garlic with garlic oil, chopped green onions, and cilantro. Add preserved cabbage if you like for extra flavor.
   ▶ ≈9:29
9. 9
   Enjoy in two ways: first, the plain comforting way—sip the broth and eat the noodles as is. Second, Tum Yam style—add plenty of chili flakes to make it spicy, then squeeze in a good amount of lime juice (about 1 tablespoon) to make it sour, creating an exciting, adrenaline-inducing flavor. Optionally set out fish sauce, chili vinegar, chili flakes, and sugar on the table for diners to adjust to taste.
   ▶ ≈10:16