Step 1

Wash the bones in cold water and add to a large stock pot. Cover the bones with room temp water and bring to a simmer over high heat. Reduce heat to medium to medium-low to maintain a simmer, and after about 30 minutes of simmering, skim off the scum that has floated to the top.

Step 2

Add the daikon, onion, cilantro root or stems, garlic, white pepper and lemongrass, then simmer gently for 1 more hour at minimum. You can keep it going for longer if you have time, just be sure to top up the water if needed to keep the bones submerged.

Step 3

Once done, remove the bones with tongs and set aside to cool. Use a skimmer to fish out all the vegetables and discard; alternatively you can strain it through a colander.

Step 4

The stock is now ready to be used or stored. It will last a week in the fridge and it can be frozen indefinitely.

Step 5

Pick any meat off the pork bones, and you can toss it with some soy sauce and use it to top the noodle soup or keep it for another dish (you can add it to fried rice, curry, pasta dishes, anything you like!)

Step 6

If using Thai rice vermicelli, soak the noodles in room temp water for 5-10 minutes until completely pliable - DO NOT OVER SOAK THEM. If using other kinds of noodles, change soaking time accordingly.)

Step 7

Bring a large pot of water to a boil for cooking the noodles (use A LOT of water so that temperature doesn’t drop drastically once you add the noodles). Meanwhile, add 4 ½ cups of the pork stock to another pot and add soy sauce, fish sauce, sugar and ground white pepper and bring to a boil.

Step 8

Once the broth is boiling, add the fish cakes/balls and cook them for about 30 seconds or until heated through. Taste the broth and adjust the seasoning as needed, making sure the broth is strongly seasoned as it’ll be diluted once the noodles are added. Cover and keep hot while you cook the noodles.

Step 9

Once the blanching water is boiling, place 1 portion of the noodles and 1 handful of bean sprouts into a noodle strainer or metal sieve that fits inside the pot. Dunk the noodles into the water and shake them around for 3 seconds (or change cooking time accordingly if using other noodles). Lift the noodles out, shake off as much excess water as you can, and place into a serving bowl. Repeat with the remaining portions of noodles, waiting for the water to come back to a boil each time before you cook the next portion.

Step 10

Ladle the broth and the fish balls over the cooked noodles, then top with garlic oil, fried garlic, tang chai, and green onions and/or cilantro. For a hot and sour “tom yum style” add a good amount of spicy roasted chili flakes and a good squeeze of lime (about 2-3 tsp of lime juice per bowl), plus about ¼ tsp of sugar to help balance the lime.

Step 11

Serve with tableside condiments, if desired.