Tom yum egg noodle soup with pork and fish cakes

Directions

1. Rinse 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 3.7L of water, charred onion, dried squid, a pinch of kosher salt.
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 bones out into a bowl and pick the meat off and add the meat back into the broth. Discard the squid and onion.
5. Add 50g Thai shrimp paste in soya bean oil, 200g fish sauce, 175g white vinegar, 45g white sugar to the broth and leave on low heat.
6. Slice fish cake into bite size pieces and cut fish balls in half and add into the broth to heat through.
7. Boil a pot of water and blanch the beansprouts for 30 seconds until lightly cooked. Use same water to cook the egg noodles in. Cook according to package.
8. To assemble, place boiled egg noodles into a bowl and cover with the meaty broth. Garnish with boiled beansprouts, crushed peanuts and cilantro leaves.

Remarks