How to Make Vietnamese Thick Noodle Soup (Banh Canh)

Vietnamese Thick Noodle Soup Recipe (Banh Canh)
Serves 4-6
Ingredients
3 lb pork bones (neck bones and/or spareribs)
3 liters water
1 large yellow onion or 4 shallots (leave whole)
1 teaspoon plus 1 tablespoon salt
1 tablespoon pork stock powder
1 tablespoon plus 1 teaspoon granulated white sugar
1 teaspoon fish sauce
1.5-2 lbs bags Banh Canh or Udon Noodles
1/2 stick Vietnamese Ham (Cha Lua or Gio Lua)
1/2 stick fried fish cake
2 scallions and/or small bunch of cilantro (thinly sliced)
Black pepper
Instructions
Bake the onion or shallots in the oven at 350 degrees Fahrenheit for about one hour or when they are soft and oozing. Allow the onions/shallots to cool. Cut into halves and peel. Scrap off all charred areas to prevent browning the broth then set aside.
Clean the pork bones thoroughly: Add the pork bones to a large stock pot and fill with water to cover by 1 inch. Add salt (1 teaspoon). Boil the bones for 5 minutes or when you see a lot of foam forming at the top of the water. Drain the content of the pot into a colander and rinse the bones under cold running water. This helps clean the bones, helping us keep the stock clear. It also helps rid of the foul pork smell.
Add water (3 liters) to a stock pot and bring to a boil (if you are reusing the same stock pot that was used to blanch the bones, make sure to clean the pot thoroughly before adding water for the stock). Add the blanched bones and onions/shallots. Reduce the heat to your lowest setting and simmer for two hours uncovered.
Remove the onions and pork bones from the broth and discard. Sometimes, I leave the bones if they still have a good amount of meat on them.
Season the stock. Add pork seasoning powder, sugar, salt (1 tablespoon) and fish sauce.
Cook the Banh Canh noodles per packaged instructions. If the noodles are sticking together, add 1/2 teaspoon vegetable or sesame seed oil and toss the noodles lightly together.
To assemble, add a handful of Banh Canh noodles into a bowl. Ladle broth over noodles. Add a few slices of Vietnamese Ham and fried fish cakes.
Sprinkle with pepper, scallions and cilantro.
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[@ItsJamesandMark]

Thanks for sharing this recipe!

[@mimi-jo1oy]

which pork stock powder was used?

[@CallieCEntertainment]

I can't believe she just dumped all that stock down the drain...

[@klarissa1967]

It's to remove the blood and impurities the meat have and make the stock clear when it will be cooked again.

[@closingscenes]

Usually the first boil has too many impurities to use as a stock anyway. You need clear broth so you have to rinse again and boil a second time.

[@Ilovetaylorken]

If you don't tell your viewer what ingredients/spice to put in, how do they know whether it's sugar or salt you added? Useless video.

[@v2pham]

Description has a full written ingredient list and step-by-step instructions.

[@Pawrwar]

You should check their description first instead of commenting. Usesless comment