Cantonese style egg noodle soup (pork/squid broth)

Directions

1. Rinse 1.5lb of pork neck bones under water and place into a pot and cover with water and ¼ cup of white vinegar. Bring to a boil.
2. Dump this into a colander and rinse the bones of scum. Clean the pot and place bones back in and fill with 4 qts of water, charred ginger, charred onion, carrot, daikon, dried squid, a pinch of salt, and 2 star anise pods.
3. Simmer for around 2 hours or until the meat is tender. Remove any scum that floats to the top and discard to ensure the broth is clean, golden and clear in color.
4. Once meat is tender, strain the broth into another pot and season with ~150g fish sauce and 50g white sugar. Reserve the bones and pick the meat off to use in another dish. Discard the vegetables and aromatics.
5. Boil a pot of water to cook the egg noodles in. Cook according to package.
6. To serve, place egg noodles into bowl and ladle broth over noodles. Garnish with Chinese style bbq pork or protein of choice like roasted duck or wonton dumplings, green onions and drizzle of sesame oil.

Remarks