Khmer Noodle Soup

A great pasta dish for any occasion:

1. for the soup, place the bones in a large stockpot with 12 quarts of cold water. Bring to a boil over medium heat, simmering uncovered, skimming frequently. Meanwhile, place the garlic, onion, jicama, dried squid, cabbage, shrimp, ginger, peppercorns and cilantro stems on a large piece of cheesecloth, tie into a bag and add to the stockpot.

Add fish sauce, sugar and salt and simmer uncovered on low heat for 2 hours. Season to taste.

2. Pour off the clear soup. Add clear soup with pork and simmer until meat is cooked, about half an hour. Then cut the pork into thin slices. (filter clear soup repeatedly to make it clear), continue simmering.

3. for the chops: heat 5 tablespoons of oil in a small pan.

Pour in garlic over medium heat and roast until golden, about 5 min, then set aside.

4. heat remaining 2 tbsp. oil in a frying pan over medium-high heat.

Toast pork fat in oil until crumbly and it loses its pink color, but do not brown. Transfer to a large enough bowl, 5. Hang peeled shrimp – perhaps in several batches – in a strainer in the clear soup and simmer 1-2 min.

If using squid, simmer the squid rings in the strainer for only 1-2 min as well. Put everything into a sufficiently large bowl.

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