Ingredients

For the broth:

• 2.70 lb pork neck bones (parboiled, cleaned)
• 12 oz white radish (cut into 2” chunks)
• 1 medium rock sugar
• 1 whole white onion (halved)
• 1 tbsp salt

To season the broth:

• 3 tbsp fish sauce
• 1/2 tbsp sugar
• 1/3 tbsp MSG
• 1 tbsp chicken powder

For the pig trotters:

• 1.4 lb pork feet
• 2 small shallots (halved)
• 1/2 tbsp salt

To serve:

• Banh Canh noodles (udon)
• Green onions
• Cilantro
• Fried shallots
• Black pepper

Instructions

1. In a large pot, add all the ingredients listed under “for the broth”. Add 14 cups of water and bring to stove over high heat. Wait for it to boil and lower it to a simmer. Simmer for 2.5 hours.
2. In a separate pot, add your pig feet and fill with enough water to cover. Bring to the stove over high heat. Once boiled, dump all the liquid and clean the pig feet. Repeat this process 3 times. On the final time, add the pig feet, fill with water, and add 2 shallots and 1/2 tsp salt. Allow to simmer over medium high heat for 40 mins. After 40 minutes, remove the pig feet and allow to cool in an ice bath. Once cooked, remove and pat dry. Set aside.
3. After 2.5 hours of simmering the broth, discard all the bones, onion, and radish with a mesh strainer. Add 2 cups of water along with 3 tbsp fish sauce, 1/2 tbsp sugar, 1/3 tbsp MSG and 1 tbsp chicken powder.
4. Cook your udon noodles according to package instructions.
5. Prep the noodle bowls by adding the udon noodles, pig feet, green onions, cilantro, fried shallots and black pepper. Ladle over the broth and serve hot.