20 mins to prepare and 1 hr to cook
- 2 limes, halved
- 1 red chilli, thinly sliced
- 1/2tsp chilli powder
- coriander leaves (cilantro) a handful
Roast shallots, garlic and chillies over an open flame until slightly charred. Set aside. Peel and slice galangal into 5 thin slices. Cut French beans thinly on the diagonal.
Place pork, pork bones, water, galangal, kaffir lime leaves, salt and roasted vegetables into a large pot and bring to a boil over high heat. When mixture boils, reduce heat to low and leave to simmer for 45 minutes or until meat is tender. Remove pork and place on a chopping board. Slice thinly and set aside.
Strain stock into a clean pot. Return to stove and keep warm until use. Divide vermicelli, cabbage, french beans, bean sprouts and sliced pork among 4 serving bowls. Ladle hot stock over, top with condiments and serve immediately.
Recipe from Step by Step Cooking: Vietnamese — Delightful Ideas for Everyday Meals, By Nguyen Thanh Diep, Published by Marshall Cavendish International, click here to buy book.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.