Soupe de nouilles du Sud (Hủ Tiếu)

Put the pork bones in a large pot, cover with cold water and bring to a boil for 5 minutes. Drain, rinse the bones and the pot under running water to wash away the grey foam. This step is what keeps the final broth clear instead of cloudy.

• 1 kg pork bones

✅ C'est prêt quand : the water looks grey and foamy, and the rinsed bones look clean

Char the onion halves directly over a gas flame or under a hot broiler until the skin blackens in spots; this gives a subtle smoky sweetness without clouding the broth. Put the blanched bones, charred onion, dried squid and daikon into a large pot with 3.5 litres water. Bring to a boil, then lower to a gentle simmer, uncovered, skimming off any foam, for about 1 hour 45 minutes.

• 1 kg bones (from step 1)
• 30 g dried squid
• 1 onion
• 300 g daikon

✅ C'est prêt quand : the broth smells sweet and savoury from the squid and tastes rich, and no more foam rises