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1
Pour 5 liters of water into a pot and bring to a boil over medium heat.
▶ ≈0:28 2
Add 1 kg of pork leg bones to give the broth a sweet aroma.
▶ ≈0:34 3
Add 1 kg of rib bones (use neck and middle ribs, cut into bite-sized pieces).
▶ ≈0:54 4
Add 5 crushed coriander roots, 5 crushed garlic cloves, and 1 tablespoon of peppercorns for aroma.
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Reduce heat to medium-low and simmer. Skim off any foam that rises to the surface with a spatula until the broth is clear.
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Add 1 peeled and sliced shallot to increase the sweetness of the broth.
▶ ≈1:44 7
Season with 2 tablespoons of rock sugar, 2 tablespoons of pork flavoring powder, 2 tablespoons of light soy sauce, and 2 tablespoons of salt.
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Reduce to low heat and simmer for at least 1 hour, or 2 hours or longer for best flavor.
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While the broth simmers, slice 10–15 shallots thinly and deep-fry them in oil until golden and crispy. Drain and set aside.
▶ ≈2:31 10
Use the remaining oil from frying the shallots to fry chili powder until fragrant, then turn off the heat and set aside.
▶ ≈2:51 11
Once the broth has simmered for 1 hour, it should be clear and fragrant with balanced flavor—no additional seasoning needed.
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Use fresh Yuan rice noodles. Rinse them first to remove the flour coating, then boil them before use.
▶ ≈3:42 13
To serve, ladle about 5–6 ladles of broth into a pot and bring to a boil.
▶ ≈4:29 14
Add about 1 ladle of pork sausage. If desired, add an egg at this point, then add the rinsed noodles.
▶ ≈4:45 15
Gently separate the noodles with a ladle to prevent sticking. Add the boiled pork bones and mix well.
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Fresh noodles cook quickly—boil for about 1 minute until tender and the broth is clear, then transfer to a serving bowl.
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Top with fried shallots, chopped coriander, and black pepper. Add a little chili oil, stir together, and serve.
▶ ≈5:39 18
Add soft-boiled or hard-boiled eggs if desired.
▶ ≈5:47 
PrimedTableBETA
